Healthy BBQ Ideas

This is the time of year where the weather is great! It is time to get outside and grill! And, of course, I want to give you healthy options for your grilling pleasure. I hope you like what I am about to share with you…

As much as we love hamburgers and hot dogs, sometimes we crave something a little healthier from the grill (that is my hope, anyway). These shrimp and pineapple skewers are the perfect light dinner, and they come together quick and easy. You will want to keep a close eye on your shrimp—if your grill is hot, they could take as little as 2 minutes per side to cook. As soon as they are milky in color, they are good to go! Served with a side of grilled green beans, I cannot imagine a better summer dinner. Here’s your recipe:

Shrimp & Pineapple Skewers

Serves 4 Prep time 15 mins Total time 35 mins

Ingredients

3 c. cubed pineapple; 1 lb. shrimp, peeled and deveined; 3 tbsp. extra-virgin olive oil; 3 tbsp. sweet chili sauce; 2 cloves garlic, minced; 2 tsp. freshly grated ginger; 2 tsp. toasted sesame oil; crushed red pepper flakes; 1/2 tsp. crushed red pepper flakes; Kosher salt. Toasted sesame seeds, for garnish. Thinly sliced green onions, for garnish. Lime wedges, for serving

Directions

Preheat grill to medium heat and place wooden skewers in water to soak. Alternate skewering pineapple and shrimp until all are used, and then place on a large baking sheet.

In a medium bowl, combine olive oil, chili sauce, garlic, ginger, sesame oil, and red pepper flakes and season with salt. Whisk until combined and brush all over skewers.

Place skewers on grill and cook, flipping once, until shrimp is cooked through, 4 to 6 minutes total.

Garnish with sesame seeds and green onions before serving.

Next…Honey Soy Grilled Salmon with Edamame

Serves 4 Prep time 20 mins Total time 28 mins

Ingredients

1/4 cup packed cilantro leaves; 2 scallions; 2 teaspoons vegetable oil; 1 teaspoon grated ginger; Kosher salt and freshly ground pepper; 4 center cut skin-on wild salmon fillets, about 6 ounces each; 2 teaspoons fresh lime juice; 2 teaspoons low-sodium soy sauce; 2 teaspoons honey; 1/4 teaspoon black sesame seeds; 1 1/3 cups cooked edamame; Lime wedges, optional garnish

Directions

Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.

Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.

Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.

Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

Last but certainly not least…

Grilled Carrots with Cumin-Serrano Yogurt

Serves 8 Prep time 20 mins Total time 25-30 mins

Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.

INGREDIENTS

3 pounds carrots with tops, scrubbed, tops trimmed to 1 inch; 2 bunches spring onions or scallions, tops trimmed, halved lengthwise; 4 tablespoons olive oil, divided; Kosher salt; 1 teaspoon cumin seeds; 1 serrano chile, finely chopped, plus more sliced for serving; 1 cup plain whole-milk Greek yogurt; ¼ cup fresh lime juice; 2 tablespoons chopped mint, plus leaves for serving

Special Equipment

A spice mill or mortar and pestle

RECIPE PREPARATION

Prepare a grill for medium-low heat. Toss carrots and spring onions on a rimmed baking sheet with 2 Tbsp. oil; season with salt. Grill (covered if possible), turning often and moving to a cooler part of the grill if they are browning too quickly, until crisp-tender, 15–20 minutes.

Meanwhile, toast cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool; grind in spice mill or with mortar and pestle. Mix in a medium bowl with chopped serrano, yogurt, lime juice, chopped mint, and remaining 2 Tbsp. oil; season with salt.

Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.

Do Ahead: Yogurt can be made 2 days ahead. Cover and chill.

I hope you like my grilling ideas. Summertime is a great time to enjoy the warmer weather by gilling out. And to me, food just takes better coming off a grill. My motto – if you can eat it, you can grill it :0) Enjoy everyone. See you next week!

Tammy Cowden & Chance, too!