Win Memorial Day With These Global Grilling Recipes

Summer isn't just for burgers and dogs—expand your grilling arsenal with Korean shortribs, steak with chimichurri sauce, and more.

  • Korean Kalbi. Fans of Korean barbecue, rejoice! The two-stage marinade—featuring sake, pear or apple juice, Tamari, garlic, and sesame, among other things—is delightfully simple. After an overnight soak, the short ribs, sliced thin, cook in no time. The flavor is sweet, salty, a little boozy and a little nutty—who could ask for more?
  • Grilled Okra with Sriracha Lime Salt.  A departure from fried okra, this grilled take on this quintessential Southern vegetable is sure to convert even the most skeptical okra doubter due to the addition of Sriracha in salt form.
  • Challah Baked on the Grill. It’s always fun to make your own, right? More than fun, this recipe for challah, baked on the grill, offers a back porch rendition of the traditionally oven baked. The braided dough of challah has never worn anything better than a cast-iron skillet.
  • Tuscan Grilled Zucchini & Summer Squash. The porous squash soaks up the lemon, garlic, herbs and chili in the marinade, and after a quick char on the barbecue, it's positively bursting with flavor. Add the soft, mellow sweetness of red onion grilled in its own skin and you've got a bowl of vegetables that's addictive.
  • Skirt Steak with Chimichurri Sauce. Tart, herbaceous, and absolutely addictive, Argentinean chimichurri sauce is the perfect match for the rich beefy flavor of skirt steak—or any cut of steak.
  • Cedar Plank Grilled Loup de Mer (Sea Bass). The cedar wraps the fish in a sweet smokiness without overwhelming the gentle flavor of the sea bass. And if you're ever looking for a dish that'll be a visual showstopper, this is it—the fish firms up and turns the color of bronze on the grill, making it look frozen in time.
  • Grilled Green Tomato Tostadas with Black Beans and Avocado + Cilantro. Move your green tomatoes out of the frying pan and onto the grill. A grilled tostada—topped with a tart black bean salad and served with creamy avocado— is the perfect complement to our garlic-infused and cumin-sprinkled green tomatoes.
  • Tailgate Paella. This paella is a savory, earthy rice dish, generously scented with saffron and studded with chicken, pork shoulder, and chorizo, with a stunning top layer of shrimp, peas, and roasted red pepper.
  • Grilled Rack of Lamb Asian Salad. We have never seen lamb combined with Southeast Asian ingredients, a pairing that intrigued us. Happily, Tom Kelly's approach is right on: the acid and heat of the chili and lime dressing cut through the richness of the lamb, already sweet and a little spicy because of the marinade, which caramelizes as the lamb sits on the grill.
  • Kefta-Style Meatballs with Grilled Grapes and Yogurt Sauce. After browning the meatballs, you sandwich them between a grilled grape—we used red, and loved how their skins blistered and charred—and a garlicky, lemon yogurt sauce.

It’s grilling season—time to dust off your handiest equipment and get to work. The succulent smokiness that emits from anything hot off the grill is reason enough to scrape off last season’s tar and heat up a new batch of charcoal. But we’ve gone a step further and added in an international twist. From Thai sriracha sauce to Spanish paella, here’s how to globalize the summer cookout.

Click through the gallery above to see all of the recipes.

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