7 Summer Recipes That Are Perfect For Any BBQ

Photo: Courtesy of What's Gaby Cooking.
I'm obsessed with entertaining al fresco-style during the summer. There's really nothing better than gathering up a slew of your friends and hanging out while enjoying great eats and a few cocktails! Ahead, I've rounded up a handful of my favorite summer-inspired recipes to ensure that your next backyard bash is absolutely perfect!
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Photo: Courtesy of What's Gaby Cooking.
Strawberry Thyme Lillet Spritzers

6 oz Lillet Blanc, chilled
2 lemon wedges
4 strawberries, thinly sliced
A few sprigs of thyme
Crushed ice
4 ounces Prosecco or Champagne, chilled

In two glasses, evenly distribute the Lillet Blanc. Add the juice of a lemon wedge to each glass, and then add equal amounts of strawberries and thyme.

Add about 1/3 cup of crushed ice to each glass and then top with Prosecco or Champagne. Serve immediately.

NEXT: Mediterranean Watermelon Salad To Devour Right NOW
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Photo: Courtesy of What's Gaby Cooking?
BBQ Bread Salad

1 baguette
1/2 cup olive oil
2 cloves garlic
1 cup frozen corn, thawed
1 bunch green onions, finely chopped
1/4 red onion, finely sliced
1/4 cup cotija cheese, crumbled

2 cloves garlic, minced
3 tbsp BBQ sauce
2 tbsp red wine vinegar
2 tbsp olive oil

For the Bread Salad
1. Slice the baguette into 1/2 inch pieces. Drizzle olive oil on both sides.

2. Heat a BBQ or grill pan over medium high heat. Grill the bread for a few minutes on each side until grill marks appear. Remove the bread from the grill and let cool.

3. Rub each side of the bread with the garlic cloves to infuse the bread with extra flavor. Slice the cooled bread into 1-inch pieces, and set aside.

4. Toss the cubed bread, thawed corn, green onions, red onion, and cotija cheese in a large bowl. Drizzle with the BBQ vinaigrette and toss to combine. Serve immediately.

For the BBQ Vinaigrette
Whisk all the ingredients together in a small bowl and set aside.
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Photo: Courtesy of What's Gaby Cooking?
Loaded BBQ Potatoes

6 large Yukon Gold Potatoes, cut into 1/2 inch cubes
1 yellow onion, finely chopped
2 tbsp olive oil
1 tsp garlic salt
4 strips cooked bacon (I prefer applewood smoked bacon)
1 cup shredded cheddar cheese
4 scallions, roughly chopped
Kosher salt and freshly cracked black pepper to taste

1. Prepare your gas or charcoal grill to high heat.

2. In a large bowl, toss together the cubed potatoes, chopped onion, olive oil and garlic salt. Break up the cooked bacon and toss small bits into the potato mixture, making sure everything is evenly distributed.

3. Tear four large sheets of aluminum foil, about 16 inches long each. Divide the potato mixture amongst the 4 sheets of aluminum foil and fold the sides up on both ends so you create a securely wrapped parcel for the potatoes. Place the four parcels on the grill and cover. Let the potatoes cook for about 7-8 minutes on each side. When flipping the potato parcels, be sure to use a pair of tongs and a spatula so the parcels stay intact.

4. Once the potatoes are fully cooked and fork tender (you can peek into the parcel and check them), open up each of the parcels and distribute the cheese on top of each portion of potatoes along with the chopped scallions. Let the parcels cook for about one minute more just to melt the cheese.

5. Carefully remove the potato parcels from the grill and serve the potatoes either in the aluminum foil or transfer them to individual plates. Season with salt and pepper as needed.
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Photo: Courtesy of What's Gaby Cooking?
BBQ Chicken Quinoa Salad

1 1/2 cups cooked quinoa
1/2 cup corn
1/2 cup black beans, rinsed and drained
1 cup shredded BBQ chicken
1 avocado, chopped
2 tbsp white cheddar cheese, shredded
2-4 tbsp BBQ sauce
2 scallions, chopped
Cilantro for garnish

In a large bowl, toss together the quinoa, corn, black beans, chicken and avocado. Season with salt and pepper. Transfer mixture onto a bowl and top with shredded cheese, BBQ sauce, scallions and cilantro. Serve warm or at room temperature

This recipe calls for already cooked chicken so plan ahead! I prefer to cook my chicken in the crockpot, using six chicken thighs, one white onion sliced and 1/2 cup of BBQ sauce. I cook on low for about six to seven hours and then shred and refrigerate for later.
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Photo: Courtesy of What's Gaby Cooking?
Grilled Salmon Skewers

8 wooden skewers
2 lbs sockeye salmon, or another fresh salmon of your choice
3-4 lemons
3 tbsp olive oil
Kosher salt and freshly ground black pepper

2 cups plain Greek yogurt
1 Persian cucumber, thinly sliced
Juice of 1 lemon, plus more if needed
3 cloves garlic, finely minced
2 tbsp chopped fresh dill
Kosher salt and freshly ground black pepper to taste

For the Salmon
1. Soak the wooden skewers in water for at least and hour.

2. Heat your grill to medium high heat.

3. Cut the salmon into one inch cubes and slice three of the lemons into very thin slices either with a sharp knife or with a mandolin.

4. Alternate threading the salmon and the lemon slices on the wooden skewers, about five to six pieces of salmon per skewer. Drizzle the skewers with olive oil and season with salt and pepper. Squeeze 1/2 of the remaining lemon juice on top.

5. Using a pair of tongs, carefully transfer the salmon skewers to the preheated grill and grill for about three minutes on each side until the salmon is almost fully cooked through.

6. Remove the salmon skewers from the grill and let rest for about 5 minutes to let the salmon just continue to cook.

7. Serve the salmon skewers with the Tzatziki sauce and extra lemons if desired.

For the Tzatziki
Combine the yogurt, cucumber, lemon juice, garlic, and dill in a medium bowl, and stir to combine.

Season with salt and pepper as needed. This will keep up to one week in the refrigerator.
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Photo: Courtesy of What's Gaby Cooking?
Shredded BBQ Chicken Burgers

1 medium onion, finely sliced
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tbsp sweet paprika
2 tbsp Worcestershire sauce
3 tsp kosher salt
1 1/4 tsp freshly cracked black pepper
8-10 chicken thighs
6 hamburger buns
1 recipe Guacamole
1 cup shredded colby jack cheese

1. In your crock pot, combine the onion, ketchup, apple cider vinegar, brown sugar, tomato paste, paprika, Worcestershire, salt, and pepper. Whisk to combine.

2. Add the chicken thighs and make sure they are all evenly spread out and coated with the sauce ingredients. Place the lid on the crock pot and turn on. Turn to high for chicken to be done in six to seven hours, and low for chicken to be done in eight to nine hours.

3. Once the timer is up, remove the lid and using two forks, shred the chicken while still in the crock pot.

4. Turn the crock pot to warm and serve the shredded BBQ chicken on top of burger buns with a heaping spoonful of guacamole and shredded colby jack cheese.

NEXT: How To Properly Cut And Peel An Avocado
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Photo: Courtesy of What's Gaby Cooking.
Strawberry Jalapeno Margarita

12 strawberries, green tops removed
1 thinly sliced ring of jalapeno pepper (about 1/2 inch thick)
2 limes, juiced
2 tbsp agave nectar
4 oz silver/blanco tequila

1. Combine the strawberries and jalapeño pepper in a small blender and blend until smooth. Pour the contents of the blender in a shaker.

2. Add the lime juice, agave nectar and tequila and a handful of ice. Secure the lid on the shaker and shake for 30-60 seconds to mix and chill the margarita.

3. Strain the juice out and serve over ice.

Instead of lining these margaritas with a salt rim, try combining equal parts salt and sugar for a sweet and salty rim! It's the best!

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