Summer is in full-swing which only means one thing… It’s BBQ season! You’re in luck because we’ve got some delicious BBQ recipes to impress your friends and family with! PSST: Don’t worry, we have some vegan and vegetarian-friendly options as well.
Savour the Summer with These Delicious BBQ Recipes:
Hawaiian BBQ Chicken
Here is a tasty hawaiian-inspired recipe that is sure to blow your mind! Try out these delicious grilled Hawaiian BBQ Chicken thighs and try pairing it with a side salad, grilled pineapple or rice!
Ingredients
- Chicken thighs
- Soy sauce
- Ketchup
- Brown sugar
- Chicken broth
- Ginger
- Garlic
How to make it
- Make the Hawaiian chicken marinade by combining the soy sauce, ketchup, sugar, chicken broth, ginger and garlic in a large mixing bowl. Keep 1 cup aside to use while grilling.
- Add the chicken thighs into the bowl and mix in the Hawaiian chicken marinade. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
- Grill the marinated chicken on each side until cooked through. Note: The perfect internal temperature of cooked chicken thighs is 165ºF. Use an instant-read thermometer to check that it’s cooked properly. Brush each side with the reserved marinade as the chicken is cooking. Enjoy! 🙂
Surf and Turf Kabobs
This is possibly the tastiest and simplest thing to grill on your BBQ this season! Surf and Turf Kebabs are perfectly grilled steak and shrimp topped with an amazing chimichurri sauce.
Ingredients
Chimichurri Sauce:
- 1 cup olive oil
- ½ cup red wine vinegar
- 2 cloves garlic minced
- ⅔ cup minced shallot
- ⅔ cup minced fresh parsley
- 2 teaspoons chopped fresh basil
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped cilantro
- 1 medium jalapeno, finely chopped
- 1 teaspoon sea salt
- ⅛ teaspoon cayenne pepper (or more to taste)
Surf and Turf:
- 3 pounds sirloin steak, cut into 1-inch cubes
- 1 package (16 ounces) jumbo shrimp, peeled and deveined, tail-on
- 1 tablespoon olive oil
- Salt and pepper, to taste
How to make it
Chimichurri Sauce:
- Stir all ingredients (listed above) together in a bowl and leave at room temperature for two hours.
Surf and Turf:
- Soak wooden skewers in water for 1 hour to prevent burning.
- Preheat the grill to 425°F.
- Cut beef into 1-inch cubes. Thread steak and shrimp onto skewers.
- Brush oil onto skewers. Salt and pepper both sides.
- Cook for 8-10 minutes while turning every four minutes (or more if you prefer your steak well-done).
- Remove from heat, drizzle with chimichurri sauce and serve. Enjoy! 🙂
Grilled Sweet Potatoes
If you’re looking for some vegetarian and vegan-friendly options for your BBQ this summer, look no further! Here’s a delicious Grilled Sweet Potatoes recipe topped with a cilantro vinaigrette.
Ingredients
- Sweet potatoes (No need to peel them.)
- Extra virgin olive oil.
- Cilantro.
- Lime.
- Agave nectar: (or honey - not vegan).
How to make it
- Boil the sweet potatoes. No need to peel them. Pierce the potatoes with a fork to make sure it’s tender.
- Remove the potatoes from the pot and cut them into ¼-inch rounds.
- Brush both sides of the potato slices with olive oil. Season with salt and pepper.
- Girl the sweet potatoes on your BBQ for 2 - 2 ½ minutes per side.
- Make the vinaigrette by whisking together minced cilantro, lime juice, olive oil, agave nectar (or honey), salt and pepper. Enjoy! 🙂
Grilled Veggie Burgers
Last but not least, what’s better than a juicy burger for your BBQ party? Well here’s a recipe for a Veggie Burger that actually holds up, is quite easy to make and only requires a few simple ingredients. It’ll be something both meat-eaters and vegetarians will enjoy!
Ingredients
- 1 cup cooked brown rice
- 1 cup raw walnuts (or bread crumbs)
- 1/2 Tbsp avocado oil (plus more for cooking)
- 1/2 medium white onion (finely diced)
- 1 Tbsp each chili powder blend, cumin powder, and smoked paprika
- 1/2 tsp sea salt and black pepper (plus more for coating burgers)
- 1 Tbsp coconut sugar (or organic brown or muscovado sugar)
- 1 ½ cups cooked black beans (well rinsed, drained and patted dry)
- 1/3 cup panko bread crumbs (or gluten-free bread crumbs)
- 3-4 Tbsp vegan BBQ sauce
How to make it
- Cook brown rice (Tip: Follow this method for the best results.)
- Heat skillet over medium heat. Add raw walnuts and toast for 5-7 minutes, stirring frequently until fragrant and golden brown. Let cool.
- Heat the skillet over medium heat again. Add oil and onion. Season with some salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
- Once walnuts are cooled, add them to a blender or a food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar. Blend until a fine meal is achieved. Set aside.
- Add drained, dried black beans to a large mixing bowl and mash well with a fork, leaving just a few whole beans.
- Add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce to the mixing bowl. Mix thoroughly with a wooden spoon for 1-2 minutes until a dough forms.
Note: If too dry, add an extra 1-2 Tbsp BBQ sauce. If too wet, add more panko bread crumbs. - Form 5 large patties or 10 small patties.
Note: To help form your patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with your hands to form a 3/4-inch thick patty. - Heat the grill and brush the surface with oil. Add your burgers to the grill once hot and close the lid.
- Cook for 3-4 minutes or until well browned, then flip gently and cook for 3-4 minutes again on the other side.
- Remove burgers from heat to let cool. Prepare any other toppings/sides and grill or toast your buns.
- Add desired toppings and enjoy! 🙂
Polysleep Takeaway
We hope you enjoy our tasty BBQ recipes this summer! From Hawaiian BBQ Chicken, to Surf and Turf Kabobs, and Grilled Sweet Potatoes and Grilled Veggie Burgers; you’re sure to have lots of great things to serve up to your friends and family this grilling season.
