Burgers, hot dogs and chicken breasts are fine. But this summer, when you fire up the grill, think outside the box with some new, unique recipes. From Grilled Thai Curry Chicken with Coconut-Peanut Sauce to Moroccan Meatballs, these recipes will help you get your grill on.
This recipe originally comes from Alice Currah of the blog and book, Sweet Savory Life. It's the sauce that makes it so good -- if you're anything like me, you'll be tempted to eat it with a spoon. GET THE RECIPE
Cedar planked salmon is a mainstay on restaurant menus, yet it's so easy -- not to mention less expensive -- to make at home. This is one of my favorite ways to prepare it: the cedar plank and herbs impart a smoky, woodsy flavor, while the lemon zest and garlic add zing. GET THE RECIPE
These tacos are perfect for a party. You can prepare the avocado salsa ahead of time, so all that's left to do when your guests arrive is grill the shrimp and warm the tortillas. GET THE RECIPE
Think of this dish as Chicken Teriyaki with a South Asian flair, or India meets the other flavors of Asia. GET THE RECIPE
Think outside the burger box with these delicious lamb patties topped with tzatziki, feta, tomatoes, red onions, and shredded lettuce. GET THE RECIPE
Classic Buffalo wings are fried but I love the flavor and ease of cooking them on the grill. They are truly no fuss, no muss and finger lickin' good! You can serve them plain, but the seasoned Buffalo sauce takes them over the top. GET THE RECIPE
Families love fajitas because everyone can pick their favorite fixins'. In this easy recipe, the chicken is marinated and grilled for a smoky, charred flavor -- and the onions and peppers are sautéed on the stovetop until they caramelize and sweeten. You can do all of the prep ahead of time, so all that's left to do at dinnertime is quickly grill the chicken. GET THE RECIPE
Adapted from Curtis Stone's What's for Dinner?, this is a quick and easy meal that's big on flavor. Ground beef is laced with warm spices, fresh herbs and garlic, and then grilled in meatball form until smoky and charred. Serve over couscous with a cooling yogurt-cucumber sauce. GET THE RECIPE