Grilled recipes to impress this summer
Grilled recipes have that magical power to turn a summer afternoon into something memorable. The smell of charcoal, the crackle of food over the coals and everyone gathering round the fire create an atmosphere no oven can replicate. If this summer you want to go beyond the usual burgers and chops, here are some ideas for surprising your guests with dishes that are original, full of flavour and very easy to carry off.
Why cooking over coals transforms any ingredient
Cooking over coals is not just a technique: it is a philosophy. The direct and indirect heat of charcoal caramelises the natural sugars in food, brings out the aromas and adds that smoky note that is all but impossible to imitate. Best of all, this magic works with almost everything: meat, fish, vegetables, fruit and even cheese.
The key is knowing the timings and the temperatures, which can be the difference between a spectacular dish and a disappointing one. If you want to go deeper into the technique and into hundreds of tried-and-tested recipes, an indispensable reference in the world of grilling is the Weber Bible, a book that covers everything from the basics to fine outdoor cooking.
[product id="11743"]Grilled recipes that go beyond the usual
1. Grilled octopus with paprika oil
Grilled octopus is one of those dishes that impresses at first sight and wins people over at the first bite. The key is to boil it beforehand until tender and then, once it is cold, give it a few minutes on a good hot grill so that the outside turns crisp and lightly smoky. Finish it with a drizzle of extra virgin olive oil mixed with smoked paprika and a few flakes of sea salt. Simple, but absolutely spectacular.
2. Pork ribs with a honey and mustard glaze
Ribs are a classic, but the secret lies in the marinade and in patience. Leave the ribs to marinate for at least four hours with garlic, rosemary, black pepper and a splash of beer. When you come to cook them, use indirect heat: put the coals to one side and the ribs to the other so that they cook slowly without burning. In the last ten minutes, brush on the honey and mustard glaze and move them over direct heat. The result is a glossy, lacquered coating with an irresistible sweet-and-salty flavour.
3. Seasonal vegetables in a foil parcel
This technique is perfect for vegetable lovers, or for anyone who wants a different side dish. Cut courgette, red pepper, aubergine, red onion and corn on the cob into medium-sized pieces. Mix everything with oil, chopped garlic, herbes de Provence and salt. Wrap it in foil to make a sealed parcel and put it straight onto the coals for twenty minutes. When you open it at the table, the steam that escapes, the aroma and the bright colours are a show in themselves.
4. Grilled salmon with dill and lemon butter
Fish on the grill has a reputation for being difficult, but salmon is a safe bet. Use fillets with the skin on, brush them with oil and put them on the oiled grill skin side down first. The skin acts as a barrier and stops them sticking or falling apart. Four minutes a side is enough for a fillet of medium thickness. Beforehand, make a soft butter mixed with fresh dill, lemon zest and a pinch of salt, and put a spoonful on the salmon as soon as it comes off the coals. It will melt in seconds and finish the dish.
5. Halloumi, cherry tomato and basil skewers
Halloumi is a Cypriot cheese that does not melt in the heat, which makes it the perfect candidate for the grill. Cut it into cubes and alternate them on the skewers with cherry tomatoes and fresh basil leaves. About four minutes a side is enough for the cheese to turn golden, slightly crisp outside but creamy within. It is a vegetarian option that tends to surprise even people who are not vegetarian.
6. Grilled pineapple with vanilla ice cream
Puddings on the grill are the great forgotten course and yet they are the ones that make the biggest impression. Cut thick slices of fresh pineapple, dust them with brown sugar and a pinch of cinnamon and put them on the hot grill. In three or four minutes the sugar will caramelise and those characteristic grill marks will appear. Serve them warm with a scoop of vanilla ice cream on top. The contrast of temperatures and flavours is simply irresistible.
Essential tips for mastering the grill this summer
The order matters
Plan the menu around the cooking times. Start with what takes longest (ribs, thick cuts of meat) and finish with what cooks fastest (fish, vegetables, fruit). That way everything reaches the table at the right moment and nobody has to wait too long.
Oiling the grill and getting it hot
Before you put anything on, make sure the grill is properly hot and lightly oiled with a piece of paper soaked in oil. This stops the food sticking and helps create those appetising grill marks. A cooking thermometer can also be your best ally for judging how done things are, especially with meat.
Resting the meat, the step nobody respects
When you take the meat off the coals, let it rest on a board for at least five minutes before carving. That time lets the juices redistribute through the whole piece, making it juicier and tastier. It is a small step but it makes an enormous difference.
The space shapes the experience too
A good session at the grill does not depend only on the food: the setting you enjoy it in matters just as much. A well-organised garden, with comfortable furniture and welcoming lighting, turns a simple meal outdoors into an evening your guests will remember. If you want inspiration, you will find some great ideas in this article on how to create an unforgettable summer evening in your garden.
And when the end of the season comes, remember that outdoor spaces need a little care to stay in perfect condition year after year. If you are not sure how to go about it, we recommend reading our guide on how to care for your garden furniture at the end of summer so that everything is ready for next season.
One final trick few people know
If you want to give any of these recipes a gourmet touch, try putting a small sprig of rosemary, thyme or bay straight onto the coals just before you lay the food on. The aromatic smoke these herbs give off subtly perfumes whatever you are cooking and adds a layer of complexity that is hard to explain but very easy to appreciate. It is the small detail that makes someone ask «what did you put on it?» when there is no simple answer to give.
