Double-skewering the shrimp is a bit finicky, but it helps ensure the shrimp do not fall through the grates of the barbecue grill. Place a strip of foil under both ends of skewers so exposed bits do not burn.
Garlic and Herb Shrimp Skewers
Grilled Naan Sandwich with Charred Veggies and Baba Ghanouj
Smoky baba ghanouj complements the smoky flavours of charred vegetables in this delicious naan wrap. If you have a gas barbecue you can enjoy this year-round.
Grilled Marinated Portobello Sandwiches with Avocado
Portobello caps have a wonderfully meaty texture when grilled, making this a wonderful main course alternative if you’re trying to eat meatless occasionally. If you have extra time, let the caps marinate in the vinegar a while before grilling; if you’re pressed for time, you can grill them right away.
Szechwan Grilled Pork Tenderloin
Pork and pineapple are a match made in heaven. You can buy peeled cored pineapple in the produce department. Cut the baby bok choy in half lengthwise to make it easier to grill; swishing it around in a bowl of cold water gets out any grit between the layers.
Charred Beef and Vegetable Quinoa Salad
Quinoa is the it grain! Higher in protein and lower in carbohydrates than other grains, it is a nutritious addition to your diet. In this restaurant-worthy barbecued salad, it’s paired with grilled beef and veggies.
The Parisian Melt
Our twist on a croque madame, this grilled turkey and cheese sandwich has apple for added crunch. Add a crisp green salad to round out the meal.
Grilled Arugula Prosciutto Pizza
Arugula and prosciutto are a winning combination. Instead of a main course, this would make an amazing finger food to serve at a backyard party- cut each pizza into narrow fingers and grill up more to order!
Korean Barbecue Short Ribs
Korean style ribs are cut across the bone into thin strips, which lets marinades and sauces penetrate the meat better.
Red and White Pizza
Show your true colours with this patriotic pizza.
Piri Piri Shrimp with Avocado Salad
Tossing the shrimp with more piri piri sauce after they come off the grill gives the shrimp an extra kick of flavour. Leaving the shells on keeps the shrimp moist.