The TOP 5 most popular grilled dishes for the summer season: you will lick your fingers! | Food

1. Greek chicken

Vida Press Photo/Greek Chicken

These Greek skewers are marinated in garlic, fresh parsley, dill, lemon and bay leaves for a classic Mediterranean flavor. This is definitely the best dish for the hottest summer parties.

Composition:

  • chicken breast – cut into cubes;
  • marinades – made from water, garlic, parsley, dill, honey (or granulated sugar), salt, lemon, bay leaves;
  • salt and pepper – to season the skewers. You can also add Italian seasoning (optional);
  • olive oil – for grilling.

Create:

  • Prepare the marinade. Place all the ingredients for the chicken marinade in a small saucepan. Stir and bring to a boil. Turn off heat and let cool for 1 hour. It should be completely cooled.
  • Marinate the chicken. Cut the chicken breast into 2 mm thick cubes (you can cut 10 small cubes from each breast). Put the cubes in the marinade and leave them for 1 hour.
  • Skewer the chicken. Drain the chicken pieces and remove excess marinade with a paper towel. Skewer the chicken. Season with salt and pepper.
  • Grill the skewers. Lightly coat a grill pan with olive oil. Heat grill over medium heat until hot, about 5 minutes. After 7 minutes, cook the chicken skewers. on each side or until the internal temperature reaches 75 °C.

2. Steak entrecote

Vida Press photo/Entrecote steak

Vida Press photo/Entrecote steak

A tender and juicy entrecote steak with a perfectly cooked crust, it is full of garlic, butter and more powerful flavors. All you need is a few simple ingredients and a pan or grill. The dish can be supplemented with a side dish of mashed potatoes and fried vegetables.

Composition:

  • make sure you have quality steaks, about 2 millimeters thick and weighing half a kilogram each;
  • Salt and pepper;
  • olive oil – for greasing the grill or pan;
  • butter – to cover the steak during cooking;
  • garlic – to add flavor.

Create:

  • Prepare the steaks first – take them out of the fridge 20-30 minutes before cooking and let them come to room temperature. Then pat the steaks dry and season with salt and pepper.
  • Now it’s time to grill. Grease a grill or pan with olive oil and heat over medium heat for 3-4 minutes. Place the steaks on the grill and cook for 1 minute, then turn them 90 degrees to make criss-cross grill marks and cook for another minute.
  • Add the butter, minced garlic and cover the steaks with a spoon, filling them several times with the butter and garlic mixture. Cook steaks until desired doneness, then let rest 5 minutes before serving.

3. Chicken with pineapple

Vida Press photo/Chicken with pineapple

Vida Press photo/Chicken with pineapple

Juicy and tender chicken with pineapple, pepper and red onion is sticky, sweet, savory and spicy. They’re packed with flavor from easy-to-make marinades and homemade teriyaki sauce.

Composition:

  • chicken breast – cut into 1.5 cm cubes;
  • teriyaki marinade – made of water, soy sauce, dark soy sauce, brown sugar (or honey), corn starch, garlic powder (optional), black vinegar and salt;
  • Pineapple – Grilled pineapple is super sweet and juicy and pairs well with teriyaki chicken;
  • peppers – green, yellow and red peppers for sewing on skewers;
  • red onion – put on a skewer;
  • olive oil – for grilling;
  • white sesame seeds – sprinkle on top.

Create:

  • Prepare the teriyaki marinade. Place all the ingredients for the teriyaki marinade in a small saucepan. Stir and bring to a boil. Turn off heat and let cool for 1 hour. It should be completely cooled. Set aside 75g cup teriyaki sauce.
  • Marinate the chicken. Cut the chicken breast into 1.5 cm thick cubes and add to the teriyaki marinade. Stir with a spoon to coat all the chicken pieces and refrigerate for at least 1 hour (or overnight for best results).
  • Replace the chicken with peppers, red onion and pineapple. To make it easier to set up the diced chicken, you can thread both ends of the pineapple.
  • Grill the skewers. Lightly coat a grill pan with olive oil. Cook over medium heat until heated through, about 5 minutes. Cook chicken skewers for 8-10 minutes per side or until internal temperature reaches 75°C.
  • Provide service. Transfer the skewers to a plate and drizzle with the reserved teriyaki sauce. Sprinkle with sesame seeds and serve with steamed rice.

4. Classic hamburgers

Photo by Vida Press/Classic Burgers

Photo by Vida Press/Classic Burgers

These classic juicy burgers are better than steakhouses because they’re perfectly seasoned with ingredients that take them to the next level. They are so tender, juicy, tasty and aromatic – the best hamburgers. You can make them at home in 10 minutes.

Composition:

  • Ground beef;
  • panko breadcrumbs;
  • cheddar cheese;
  • parsley
  • pickle juice – you can use cold water instead. Pickle juice is often added to hamburger patties because it makes the hamburgers juicy and delicious. Marinated juice contains water, vinegar, sugar, mustard seeds, dill and various spices;
  • garlic powder;
  • Worcestershire sauce;
  • Salt and pepper;
  • vegetable oil or spray oil – for grilling;
  • hamburger buns;
  • toppings are mayonnaise, lettuce, tomato, red onion, pickles and ketchup.

Create:

  • Make the patties: In a large bowl, combine the ground beef, breadcrumbs, cheddar cheese, parsley, pickle juice, garlic powder, Worcestershire sauce (optional), salt and pepper. Mix everything well. Form the ground beef mixture into a firm ball. Cover the bowl with cling film and refrigerate for at least 1 hour or overnight.
  • Pancakes: Transfer the ground beef mixture to a large sheet of parchment paper. Using your hands, flatten the ground beef into a small square. Using a round cutter (or the edge of a round bowl), cut 4 burger patties.
  • Grill the burger patties: Grease a pan with oil and heat over medium-high heat for 3 minutes until the oil is crisp and shimmering. Place the steaks spaced apart on the grill and cook for 5 minutes per side until the steaks reach an internal temperature of 71°C.
  • Assemble the hamburgers: If desired, grill the buns. Spread mayonnaise on the bottom of each hamburger bun. Top with lettuce and a fried hamburger patty. Put chopped tomato, onion and pickled cucumber in the bag. Spread the ketchup on top and place the top of the bun.

5. Grilled salmon

Photo by Vida Press/Grilled Salmon

Photo by Vida Press/Grilled Salmon

This grilled salmon is special, topped with avocado and cucumber, topped with seaweed, salmon roe and sesame seeds, served over brown rice and drizzled liberally with our homemade teriyaki sauce. This is a perfect, light and refreshing summer meal that can be made in less than 40 minutes (or even faster if you use leftover brown rice from last night).

Composition:

  • salmon fillet – seasoned with Italian spices, salt, black pepper (optional) and vegetable oil;
  • teriyaki sauce – make your own in 5 minutes from soy sauce, brown sugar, honey, cornstarch and water;
  • rice – you can use not only brown rice, but also white rice;
  • Vegetables – You can use any vegetable you have on hand. You can use corn, avocado, cucumber and microgreens;
  • Toppings – Garnish these bowls with salmon fillets, seaweed and toasted white sesame seeds.

Create:

  • Prepare the rice: put the rice in a pot of water and bring to a boil. Reduce heat to low and cover. Cook until the water is completely absorbed and the rice is tender, about 25-40 minutes.
  • Prepare the corn: heat it and pour water over medium heat for 5 minutes. Drain.
  • Grilled Salmon: Season fillets with Italian seasoning, salt and pepper (optional). Apply the oil lightly. Allow to stand for 15 minutes before baking. Lightly oil a pan and heat over medium heat for 5 minutes. Place the salmon skin side up on the grill, at an angle from the sides of the pan. Cook for 3 minutes until the fillets have crispy grill marks. Turn the fillet at an angle of 45 degrees and cook for another 2 minutes. Turn the salmon over and cook for another 5 minutes.
  • Make the teriyaki sauce: Cook over medium-high heat until the sauce thickens (about 1 minute). Dissolve cornstarch in water and mix. Cook, stirring constantly, until the sauce begins to thicken, about 3 minutes.
  • Arrange the rice bowls: Add half of the rice to the bottom of each bowl. Place a piece of grilled salmon on top. Decorate the edges with vegetables: corn, avocado, cucumber slices and greens. Garnish with salmon roe and seaweed. Slowly add teriyaki sauce to taste. Sprinkle white sesame seeds on top.

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