It's Grill Time! 5 Easy Summer Dinner Recipes With Global Flavor
Grilling isn't just an American pastime--people all across the globe make dinner on the grill. From kebabs in the Middle East to anticucho in South America, there's bound to be an easy meal for even your pickiest eaters!
If you're not a grill expert (or even if you are!), you may be wondering what to cook on the grill. Thanks to these favorite outdoor meal ideas from our readers, we've got 5 fun summer recipes, and each uses global fair trade spices and sauces!
David's Harissa Chicken Skewers
Looking for a little bit of heat? These Chicken Skewers from David in Wisconsin use our Moroccan Harissa Spice Grinder from South Africa, and make an easy grill meal that's full of flavor. The perfect African twist on a traditional Turkish staple!
- 1 lb. chicken tenders
- 1 bunch of asparagus
- 1 red onion
- 1 red bell pepper
- 4 Tbsp. of harissa paste
- 2 tsp. of Sriracha sauce
- 4 tsp. of Moroccan Harissa
- 4 Tbsp. of extra virgin olive oil
- 8 oz. button mushrooms
- 1 tsp. salt
- 1 tsp. pepper
Dice chicken and vegetables into similarly sized small chunks. In a bowl, mix the harissa paste, Moroccan Harissa seasoning, Sriracha, and extra virgin olive oil. Place the chicken and vegetables into the harissa marinade. Let sit for 15-30 minutes. Thread the chicken and vegetables onto prepared skewers, alternating between each ingredient. Grill at 400°F for 4-5 minutes before flipping the skewers for an additional 4-5 minutes. You should have a nice char on your skewers. Stack on a plate and enjoy! If desired, serve with Harissa Red Pepper Sauce Blend.
Jeanne's Jolof Barbeque
This global dish from Jeanne in Connecticut gets its name from a traditional Ghanaian chicken stew, which is part of the inspiration! Grab a bottle of Safari BBQ Sauce for this zesty and flavorful grilled chicken.
- One large chicken breast, cut in 4 pieces, or 4 small pieces of chicken.
For The Marinade:
- 1/2 c. Safari BBQ Sauce
- 1/8 c. soy sauce
- 1 Tbsp. fresh grated ginger
- 1 tsp. garlic powder
- 1/2 c. water
Stir ingredients of marinade in a large bowl. Put raw chicken pieces into marinade. Stir so all pieces are covered and refrigerate until ready to cook. Put foil on your grill rack. When grill is hot, put grill rack on the cooker and place chicken pieces on rack, keeping aside most of the marinade. While chicken cooks, turn occasionally and baste with marinade. Grill until chicken is cooked through. Serve with rice and veggies.
Marie's Safari BBQ Stir Fry
Rained out? Try stir fry! Marie from Wisconsin gives this quick, healthy, and easy skillet recipe a global twist by using Safari BBQ as the stir fry sauce base.
- 2 chicken breasts
- Salt and pepper to taste
- 1 c. Safari BBQ Sauce, divided
- 2 Tbsp. olive oil
- 2 cloves of garlic, minced
- Stir fry vegetables (fresh or frozen; bell peppers, onions, sugar snap peas, carrots, bean sprouts, bamboo shoots, and broccoli are all delicious options!)
- 1 can of chopped water chestnuts, drained and soaked
- 1-2 Tbsp. corn starch
- 4 Tbsp. soy sauce
Chop chicken into bite-sized pieces. Season with salt and pepper. Coat with 3/4 c. Safari BBQ and let sit for 30 minutes. Drain water chestnuts and soak in cold water. Chop vegetables if using fresh veggies. Heat oil in wok or large skillet. Flash fry garlic, approximately 10 seconds. Add chicken, heat until cooked, stirring continuously. Add vegetables, cook until soft, stirring frequently. Drain and add water chestnuts. Cook for 2 minutes. Add 1-2 Tbsp. soy sauce and remaining barbeque, approximately 1/4 c. Cook for 2 minutes. Combine corn starch and 2 Tbsp. soy sauce to make a slurry. Add corn starch and soy sauce mixture to stir fry. Stir and mix until sauce thickens. Remove from heat and serve immediately over rice. Drizzle with additional barbeque if desired. Serves 4-6.
Carrie's Tin Bake
This pairing of fresh vegetables, flavorful sausage, and spices makes a quick and easy grill recipe. The toughest part? Chopping the veggies! Carrie from Maine makes this recipe on the grill and in the oven, so it's great any time of year. Cape Garden Herbs and Garlic-Infused Olive Oil give this dish tons of taste. Mix and match the veggies and spices for even more global flavors. Make with vegetarian kielbasa sausage for a meatless meal!
- 3 medium-sized Russet potatoes (or other baking potato)
- 1 large Vidalia onion
- 2 cups broccoli florets, fresh or frozen
- 1 Uncured Polish Turkey Kielbasa or other variety
- 2 tsp Cape Garden Herbs
- 2 tsp Garlic-Infused Olive Oil
Preheat oven or grill to 450°F. Cut piece of tin foil for making a pouch to enclose vegetable & kielbasa mix--you can use a top and bottom piece or a single folded pocket. Place folded foil on baking tray. Chop fresh veggies & kielbasa into 1 inch pieces. Pile veggie and kielbasa mix in foil. Season with Cape Garden Herbs. Pour Garlic-Infused Organic Olive Oil over entire mix. Seal foil pocket by crimping tin. Place on tray and bake or grill for 35 min. Use caution when removing hot steam, juices may escape upon opening. Great for serving with corn on the cob.
Richard's Tomato Herb Galette
This delicious galette from Richard in California is the perfect comfort food for any time of year. The galette dates back to medieval France, but this dish is anything but dated! Filled with bright, fresh tomatoes and flavorful cheeses and flavored withGarlic-Infused Olive Oilfrom the West Bank and Swahili Lemon PepperSwahili Lemon Pepper from South Africa. Bon appétit!
- 5-6 medium Roma tomatoes, sliced 1/4 inch thick
- 1 prepared pie crust dough
- 1 Tbsp. Dijon mustard
- 1/2 c. shredded Swiss cheese
- 1 small purple onion, chopped fine
- 2 Tbsp. Garlic-Infused Olive Oil
- 1/2 tsp. Swahili Lemon Pepper
- 1/2 tsp. Cape Garden Herbs
- 1/4 c. grated Parmesan cheese
- 1 Tbsp. heavy cream
Heat grill or oven to 350°F. Place the sliced tomatoes into a colander over a bowl and allow to drain for 30 minutes. While tomatoes drain, fit the pie crust dough into the bottom of a pie plate, leaving the edges open and loose for the moment. Spread the Dijon evenly over the bottom of the dough. Sprinkle with Swiss cheese. In a large bowl, mix the sliced and drained tomatoes with the onion, Garlic-Infused Olive Oil, Swahili Lemon Pepper, and Cape Garden Herbs. Pour the tomato mixture into the pie crust dough and sprinkle evenly with parmesan. Fold the edges of the dough over the mixture, pinching every two inches or so until the entire galette is folded over and ready to bake. With a pastry brush, apply heavy cream to the pastry folds. Cook for 50 minutes or until the tomato filling is bubbling and the pastry is turning a rich golden color. Cool for about 30 minutes on a rack before serving. Best warm or at room temperature. Serves 6.
Do you have more easy summer dinner recipes you'd like to share? Email us at firstname.lastname@example.org!
For delicious appetizers to go with your main course, check out theseeasy appetizer recipes.
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