Fun grill recipes

Nothing marks the start of backyard season quite like a cookout! The smokey, grilled flavor of meats and vegetables cannot be matched by anything cooked in the kitchen. An outdoor grill allows you to escape the confines of your indoor kitchen and enjoy the fresh air outside! In addition, an outdoor grill serves as the perfect focal point in your outdoor space, it entices family and friends to gather around and enjoy the smell and sound of freshly grilled food. Cambridge fully assembled outdoor grill offers all the grand conveniences that barbeque aficionados put on their wish lists - durable Cambridge hardscape materials, polished granite countertops, and come complete with a premium grade, Stainless Steel Appliance Package. Consider placing one alone on a concrete pad or next to a Cambridge Outdoor Pizza Oven for the ultimate backyard cooking experience!

What better way to spend time with family or friends outside than with some grilled foods? Consider trying out some of these delicious grilled dishes to spice up your outdoor cookout!

Grilled Veggie Kabobs with Harissa yogurt

This delicious summer meal packs a big punch of flavor! Customize your kabobs with your choice of protein and enjoy! (Recipe and photo courtesy of feastingathome.)

What you'll need:
• 16 ounces tempeh, 2 packages (or sub 16 ounces tofu or chicken)
• 3 cups water
• 2 tablespoons vinegar- apple cider, red wine or white
• 1 teaspoon smoked paprika (or chili powder)
• 1/4 teaspoon salt

Veggie Kabobs:
• 1 green zucchini
• 1 yellow summer squash
• 1 red bell pepper
• 8 ounces cremini mushrooms
• 1 red onion
• 2–3 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon ras el hanout (or sub with: 1 teaspoon cumin, 1/2 teaspoon cinnamon, 1/2 teaspoon coriander, 1/2 teaspoon ginger, 1/2 teaspoon allspice)
• 1 teaspoon smoked paprika

Harissa Yogurt Sauce:
• 1/2 cup plain yogurt, full fat, whole milk or greek (or sub vegan yogurt)
• 2–3 tablespoons harissa paste (start conservatively) see notes!
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1 garlic clove- finely minced (optional)
• lemon zest or lemon juice (optional- see notes)

Directions:
1. Soak 10 (10-inch) skewers in water for 30-60 minutes, if using wood skewers.

2. Prep the protein: If using tempeh, place in a large saucepan with 3 cups water (or just enough to cover the tempeh). Add the vinegar, salt and smoked paprika and bring to a simmer. Simmer the tempeh gently, 10 minutes, on medium-low, turning it over halfway through. This will remove the bitterness and impart a little flavor. Remove from heat, drain, and cut into 1-inch cubes.

3. If using tofu, press the blocks gently with paper towels to blot some of the water. Cut into 1-1 1/2 inch cubes. Set aside. ( if using tofu, make doubly sure your grill grates are greased well.)

4. If using chicken, cut into 1-inch cubes, set aside. If using breast, cut slightly bigger, if using thigh meat, cut slightly smaller.

5. Prep the veggies. Slice the zucchini and yellow summer squash into 1/4 inch thick disks (no bigger). Cut the bell pepper in half, remove seeds, cut into 1-inch wedges, then into bite-sized pieces. Remove mushroom stems. Cut onion in half, then in wedges, then into bite-sized pieces, separating into two layers, similar to bell pepper. Place the veggies into a big bowl.

6. Season: If using one protein, feel free to add this to the bowl of veggies too. (Or you can season the proteins separately) Drizzle with 2-3 tablespoons olive oil (enough to lightly coat) sprinkle with the salt, pepper, ras el hanout (or sub the spices) and smoked paprika, gently mixing to coat all pieces well. Make sure the protein is well oiled and seasoned as well.

7. Skewer the veggies and protein, dividing equally among 10 skewers. (See the photos) Do not pack the veggies too tightly but leave no spaces. Comfortably snug. At this point, you could cover and refrigerate for grilling later (just make sure to let them come to room temp beforehand).

8. Preheat grill to med-high heat and grease well.

9. Make the Harissa Yogurt, by mixing ingredients together in a small bowl. If your harissa paste does not contain preserved lemon in the ingredients, add a little lemon juice or lemon zest to the yogurt.

10. Grill: Place kabobs on the well-greased grill, grilling each side 3-4 minutes, rotating 3-4 times with tongs, closing lid in between turns until grill marks appear on most sides and veggies begin to cook through. Lower heat to medium. Brush the kabobs with some of the Harissa yogurt, saving half of it for serving. (The tempeh can dry out easily on the grill, and the yogurt sauce seems to help to keep it moist.) Alternatively, if you would rather keep your grill tidy, drizzle with the yogurt sauce soon after removing from the grill.

11. Serve the Harissa Veggie Kabobs with a light salad, and the remaining Harissa yogurt sauce.

12. Leftover skewers are great for midweek meals- add to pasta, bowls, grain salads, wraps, pita bread, tacos, etc

Grilled Brazino

This flavorful Mediterranean meal can be made in 30 minutes! Grill this fish whole and serve it with a flavorful lemon gremolata made with only a handful of ingredients!
(Recipe and photo courtesy of feastingathome.com)

What you'll need:
• 1 whole branzino- cleaned, gutted, descaled (roughly 1.25- 2lbs) or sub other whole fish -see notes
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 1 lemon
• a small handful of fresh herbs- thyme, rosemary, sage or parsley

Preserved Lemon Gremolata:
• 1 bunch flat-leaf parsley, finely chopped (about 1 cup, tender stems ok)
• 1/4 cup chopped preserved lemons (rind and flesh) see notes for substitution.
• 2 garlic cloves finely chopped.
• 1/2 cup olive oil
• cracked pepper.
• optional chili flakes

Directions:
• When you buy a whole fish- make sure it is gutted and descaled.

• Rinse it off inside and out and pat it extra dry.

• Brush liberally with oil.

• Season generously with salt and pepper, inside and out.

• Slice some lemons and place inside the cavity of the fish. Tuck in some fresh herbs- thyme, rosemary, sage or parsley.

• Using a sharp knife, cut 2-3 slits into each side of the fish at the thicker end. The tail end will cook faster than the head end, so this will help cook evenly on the grill.

• Heat the grill to medium-high heat, 400F (or medium if fish is over 2 pounds) and oil the grates. If possible, lower heat on one side.

• Place the fish on hot, greased grill, with the tail end on the cooler side. Grill, covered, not moving it for about 5 minutes for a 1 1/2-2-pound fish, or until you see grill marks

• Use a thin metal spatula and tongs to carefully flip. Cover, grill until crisp with visible grill marks and eyes cloud, another 4-5 minutes.

• While the fish is grilling make the flavorful Preserved Lemon Gremolata, placing all ingredients in a bowl and stir.

• Place fish on a platter and right before serving spoon the flavorful Gremolata over top. Yes, please eat the delicious crispy skin!

• Enjoy this with Everyday Quinoa and a leafy green salad.

Grilling is a great way to cook healthy flavorful meals and enjoy your outdoor space!