Liven Up Your Barbecue With These Simple Grilling Recipes

by Jerry Mcgahan

Barbecue cooking shouldn't be limited to burgers, ribs and sausages. You can prepare a variety of world cuisines on your gas or charcoal grill. Here are some deliciously different grilling recipes to serve up this summer.

Cypriot halloumi cheese is a perfect addition to vegetarian kebabs. Cut cheese into one inch cubes. Alternate cheese cubes, slices of green or red pepper and whole cherry tomatoes on skewers. Brush the kebabs with olive oil and grill, turning frequently. Cook until the peppers are soft and the cheese is brown and crispy.

Bring an Asian twist to your picnic with soy and honey drumsticks. Combine 2 teaspoons Chinese five spice powder with 1 tablespoon ketchup, 1 tablespoon honey and 2 tablespoons soy sauce. Make slashes in the skin of eight drumsticks. Coat the chicken in the sauce and marinate overnight in the refrigerator. Grill for 35-40 minutes or until the juices run clear.

Koftas are Middle Eastern meatballs that are often grilled on skewers. Mix 1 tablespoon chopped mint, 3 crushed cloves of garlic and 2 teaspoons each of coriander and cumin into a pound of ground lamb. Roll the meat into eight oval shaped balls. Thread metal skewers with two meatballs each and coat with olive oil. Grill for five minutes, then turn and cook the other side.

Grilled lemon salmon is fresh and tangy. Whisk together 2 tablespoons olive oil, 4 tablespoons lemon juice, 1 tablespoon lemon zest and 1 tablespoon dried dill. Season four salmon steaks or fillets with salt and pepper. Cover with the dressing and marinade for 2 hours in the refrigerator. Grill on both sides until the salmon is flaky and pink.

There are even grilling recipes for scrumptious desserts. These gooey chocolate bananas are a hit with kids and grown-ups. Slice through one side of the banana skin and fill the middle with mini marshmallows and chocolate chips. Wrap well in foil and put the package onto the grill or into the hot embers below. Cook for about 15 minutes.

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