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.
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 »
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.
Polenta is a popular dish in Venice and is often served grilled as a side, though you can also eat it without grilling it if you like. Get the recipe for Grilled Polenta »
Ramps, a wild leek found in upland Southern cooking, lend a light onion flavor and a bright dash of green to creamy white cheddar grits.
A bright salsa made from ripe mangoes, cilantro, red onion, and lime is the perfect foil for thick swordfish steaks.
“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.
