As the weather warms up, grills start turning on. Summer is the perfect time for you to enjoy cookouts with family and friends, but instead of loading up on traditional grilled foods like burgers and hot dogs, think international this summer. To help you bring some new international flavor to your barbeques, we’ve loaded up some great grilling recipes from around the world to create tasty and simple additions to your cookout menu.
These traditional Japanese kebabs consist of delicious skewered chicken and can be cooked with a combination of sauces.
- 2 pounds chicken breast fillets, trimmed of fat and cut into bite-sized pieces
- 1 cup soy sauce
- 1/2 cup sake or dry sherry
- 12 scallions, dark green tops removed and cut into 2 inch pieces
- 2 tablespoons chives
- 1 tablespoon fresh ginger root, peeled and grated
- 2 teaspoons sugar
- 10 bamboo skewers
To begin, create your marinade, by combining a half cup of soy sauce with sake or dry cherry, ginger and chives, then mixing well. Combine the chicken pieces and marinade in a sealable bag, toss and refrigerate it for one hour. Then, preheat the grill, remove the chicken from the bag and place onto skewers, alternating pieces of meat and scallions. Cover the skewers with the remaining marinade and place them onto the grill, cooking until the chicken is done. Once completed, these scrumptious kebabs pair wonderfully with a half cup of soy sauce for dipping.
Curry-marinated Skirt Steak Fajitas
These Indian-influenced steak fajitas are strong and spicy with red curry and tender, tasty meat.
- 2 tablespoons red curry paste
- 1/4 cup canola oil
- 2 tablespoons canola oil
- 5 tablespoons fresh lime juice
- 2 pounds beef skirt steak, cut crosswise in thirds
- 1/4 cup clover honey
- Kosher salt
- 2 (1 pound each) vidalia or other sweet onions, cut into 1/4-inch-thick slices
- 1 tablespoon steak rub seasoning
- 2 tablespoons barbecue sauce
- 16 (6-inch) flour tortillas
- Pickled roasted peppers
- Avocado crema
- Fresh cilantro leaves, for garnish
Start by combining the curry paste, the one fourth cup of oil, and two tablespoons of lime juice in a food processor, mixing until smooth, and then spreading the mixture on top of the steak. Cover the steak with plastic and refrigerate between four and 12 hours to marinate. Whisk the honey and remaining lime juice, and then prepare the grill on high for direct grilling. Add salt and black pepper to the steak and then grill for 10 minutes until it is slightly charred on both sides. Then transfer the steak to a cutting board to rest for another 10 minutes.
Brush onion slices with the two tablespoons of oil and sprinkle with salt and black pepper. Add steak rub to the onion slices and place them down on the grill until light golden brown. Then brush the onion slices with barbeque sauce and grill until cooked through. After transferring to a bowl and separating the rings, grill the tortillas for five minutes. Thinly slice the steak and place the slices on a serving platter before drizzling with the honey-lime dressing. Put the tortillas on a flat surface and arrange a few slices of beef down the center of each. Top it off with onion slices, peppers, avocado cream and some cilantro, then roll it all together and enjoy!
Grilled Tuscan Chicken
This great summer recipe and Italian staple lets you enjoy marinated chicken that is simple and flavorful.
- 2 small handfuls chopped rosemary
- 1/2 cup olive oil, plus more for grill grates
- Lemon juice (2 lemons)
- Kosher salt and freshly ground black pepper
- 2 (3 1/2-pound) chickens
- 3 large handfuls arugula
- Sliced lemons (1 lemon)
- Equipment: 2 foil-covered bricks
Begin by preheating the grill to medium-high and adding chopped rosemary, olive oil, lemon juice, salt and pepper to a large plastic bag. Cut down each side of the chicken’s backbone, remove the backbone, and place the chicken in the plastic bag to marinate. Then oil the grill grates, remove the chicken from the marinade and place it skin-side down on the grill rack.
Use two foil-covered bricks to weigh the chicken down and grill it for 20 minutes. Remove the bricks, flip the chicken, and then continue to cook for 15 to 20 more minutes or until the chicken reaches 165 degrees Fahrenheit. Rest the chicken for five minutes, then carve and serve it with lemon slices for an appetizing entrée.
Don’t forget these three flavorful international recipes when firing up the grill this summer and remember that International Food Club can keep you supplied with your grilling needs and world cuisines.
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Photo by cookingpanda