The grill is not only for the weekends, you can cook quick yet satisfying meals on it even in between a full time job and other daily responsibilities. So hurry, prep your ingredients and fire up that grill!
Here are some delicious and superfast 15-minute grilled dish recipes you can try:
Greek-Style Grilled Chicken Cutlets
What you need:
- 8 pcs. thin chicken cutlets
- 1 cup feta cheese, crumbled
- 1/2 cup fresh mint leaves
- 1/3 cup olives
- 1 1/2 cups cherry tomatoes, cut in half
- 3 tbsps. olive oil
- Salt and ground pepper to taste
Combine cheese, mint leaves, olives and tomatoes in a medium bowl. Add 1 tbsp. of olive oil and a dash of salt and pepper. Toss to coat and set aside. Brush a grill pan with olive oil, place chicken cutlets and season with salt and pepper. Cook in batches if necessary over high heat for 1-2 minutes per side or until cooked through. Transfer cutlets to a serving plate and top with tomato mixture. Serve warm.
Cabbage-Jalapeno Fish Tacos
What you need:
- 4 fish fillets (salmon or mahi mahi)
- 1 garlic clove, minced
- 2 tbsps. olive oil
- 1/4 tsp. smoked paprika
- Salt and pepper to taste
- 4 cups shredded red cabbage
- 1 jalapeno pepper, sliced
- 1 carrot, sliced into thin strips
- 1/4 cup cilantro leaves
- 1/4 cup fresh lime juice
- 2 tbsps. olive oil
- 1 tsp. sugar
- 1/2 tsp. salt
- 8 corn tortillas
In a medium bowl, lime juice, oil, sugar and salt. Add in cabbage, jalapeno, carrot and cilantro. Toss to coat and set aside. In a separate bowl, mix together garlic, oil, paprika, salt and pepper. Brush fish fillets with this mixture and cook on a pre-heated grill (350 degrees Celsius) for 3-4 minutes per side or until cooked through. Grill tortillas for 30 seconds per side. When ready, flake fillets into bite-sized pieces. Distribute cabbage and jalapeno mixture among tortillas and top with fish flakes.
Smoky Lamb Chops with Herbs
What you need:
- 1 kg. bone-in lamb loin, trimmed
- 1 pack garlic herb seasoning
- 1/4 cup olive oil
- 2 tbsps. distilled water
- 2 tbsps. balsamic vinegar
- 1 tsp. Dijon mustard
- 1 tsp. rosemary leaves
In a small bowl, thoroughly combine seasoning, olive oil, water, vinegar, mustard and rosemary leaves. Place lamb chops in a large resealable bag and pour in marinade. Seal and refrigerate for at least 15 minutes. When ready remove lamb chops from bag and discard excess marinade. Cook in a pre-heated grill over medium-high heat for 3-5 minutes per side or until cooked through. Serve warm with potato wedges or a salad if desired.
You can now enjoy fast and easy barbecue dinners any time you want. Just be sure to prep ingredients the night before for an even quicker cooking time!
Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various top quality grill accessories [http://www.kuisiware.com/our-products/grill-lantern-bbq-grill-light] and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian’s page [http://www.kuisiware.com/].
Article Source: https://EzineArticles.com/expert/Adrian_T._Cheng/2109020