Grill-tastic Summer Recipes

by Michele Cheplic | More from this Blogger

05 Jul 2009 05:00 PM

With summer in full swing, many home cooks are abandoning their stoves and turning to their outdoor grills to sear scrumptious seasonal treats.

The following recipes allow you to flex your grilling muscles while adding spice to your nightly meal. Forget about the same ol' boring hotdogs and chicken, and consider barbequing these unique entrees:

MEDITERRANEAN BURGERS

Ingredients:

2 pounds lean ground beef

2 tablespoons finely chopped red onion

1/2 teaspoon dried oregano leaves

1/4 cup crumbled feta cheese

1 teaspoon garlic salt

1/4 teaspoon black pepper

1 cup plain yogurt

1 cup sour cream

1 tablespoon fresh lemon juice

1 clove garlic, minced

2 tablespoons chopped fresh dill weed

1 tablespoon chopped fresh mint leaves

Salt and pepper to taste

2 tomatoes sliced

Thinly sliced cucumbers

6 pita pockets

Directions:

Preheat grill.

In large bowl, combine ground beef, onion, oregano, feta, garlic salt and pepper. Shape mixture into 6 large patties.

In a small bowl, combine yogurt, sour cream, dill, lemon juice, mint, garlic, salt and pepper to taste and mix. Refrigerate while cooking burgers.

Grill patties until thoroughly cooked and no longer pink in center, turning once.

Serve in pita bread with tomato and cucumber slices and yogurt sauce.

SPICY BRAT KABOBS

Ingredients:

1/2 cup soy sauce

1/4 cup apple juice concentrate

3 tablespoons spicy mustard

2 medium sweet red peppers, cut into 1-inch pieces

1 medium green pepper, cut into 1-inch pieces

1 medium zucchini, cut into 1/2-inch cubes

1 red onion, cut into wedges

6 uncooked brats

Wooden skewers

Directions:

In a small bowl combine the soy sauce, apple juice concentrate and mustard.

Pour some of the sauce over veggies and let marinate for up to an hour.

Place brats in large saucepan and add enough water to cover them.

Parboil brats on medium-high heat for about 10 minutes. Remove brats from pan and allow to cool slightly.

Slice each brat into about 5 pieces and thread onto water soaked wooden skewers, alternating with the vegetables. Brush with reserved marinade.

Heat grill and cook over medium heat until vegetables are tender and brats are golden brown, turning and basting frequently with reserved marinade.

Related Articles:

Burger Bonanza

Picnic Recipes

Summer Picnic Food: Kicked Up Sandwiches and Chips

Outdoor Dining: Three-Course Simple Summer Meal

Healthy Grilling: Super Summer Salmon Salad

Picnic Favorites: Super Steak Sandwiches and Strawberry Watermelon Salad

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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