Fire up the charcoal. SAVEUR magazine brings you 18 recipes for outdoor grilling, including shrimp, chicken, and lamb skewers, beef fajitas, grilled artichokes, prosciutto-wrapped asparagus and more.
Lamb Burgers with Mint Sauce
During a visit to the Iowa State Fair we sampled this juicy burger—the Iowa Sheep Industry Association’s alternative to the classic hamburger.
Chicken Skewers (Kotopoulo Souvlaki)
Souvláki (the name comes from soúvla, the Greek word for skewer) is a favorite dish served during Greek feasts and family gatherings. Lamb can also be substituted if you like. See the recipe for Chicken Skewers »
Grilled Ginger-Marinated Flank Steak
Honey adds a contrasting sweetness to charred tender beef suffused with ginger, lime, and garlic. The steak can be cooked on either a cast-iron skillet or a small grill.
A bright salsa made from ripe mangoes, cilantro, red onion, and lime is the perfect foil for thick swordfish steaks.
Garlic and Herb Sausage
“Lovage has a mysterious quality,” says chef Russell Moore (Camino; Oakland, California) of the underused herb, which “tastes like celery mixed with Middle Eastern spices.” It’s an unusual, delectable addition to this classic sausage mix.