15 Jewish Recipes for Grilling Out at Home This Summer
Fire up the grill, it’s cookout season! Take your family's weekend meal to the next level with these recipes for Jewishly inspired foods that are perfect for the grill.
If you’re cooking for carnivores, try one of these Jewishly influences recipes for kabobs and other grilled meats as the focal point of your meal:
- Grilled Steak with Chimichurri Sauce and Orange Slices: Go traditional by grilling steaks – but give it a twist with this recipe. The use of sherry vinegar, cumin, and oranges speaks volumes about the Iberian influence on the cooking of South America.
- Shishlik: This simple method of preparing kabobs on an open grill goes back to ancient biblical times. To this day, Israelis tend to prefer their meat prepared in this manner. Shishlik is one of the most popular dishes requested at restaurants.
- Moroccan Chicken Kebabs: Speaking of kebabs, these are perfect as part of an assortment of small plates or on a bed of couscous. This method of cooking and the use of spice demonstrate the recipe’s migration westward with the Moors.
- Sate Manis: Sate is the shawarma of Indonesia, and these skewers of marinated cubes of spare rib are favorite street and snack foods in Jakarta. This delicious recipe fuses Near and Far East ingredients.
- Grilled Chicken Breasts with Sofrito: Throw chicken breasts on the grill with a tomato- and pepper-based sauce loaded with spices. This recipe originated from the cooks at Adath Israel, a small, vibrant Orthodox synagogue established by Polish Jews in the 1920s.
Take your cookout the healthier route with these recipes centered around seafood:
- Grilled Fish with Spice Rub: Create a little excitement on your grill with the tantalizing taste of the Near East. Use a fillet of fish, such as swordfish, halibut, tuna, or salmon, and create a spice rub that includes peppercorns, pistachios, ginger, coriander, and more.
- Salmon with Pink Peppercorn Citrus Sauce: Though this recipe has lots of ingredients, it’s easy to make. Serve the sauce with a side of salmon, poached or grilled. Make everything in advance, then mix the fruits with the sauce at the last minute to wow your guests.
- Israeli Fish Kebabs with Yellow Tahini Yogurt Sauce: Packed with fresh herbs, these kebabs are bursting with flavor. There are no binding ingredients, like eggs, so the secret is to knead the mixture like dough to break down the proteins.
Vegetarians and meat-eaters alike will love these recipes for healthy, veggie-centric dishes:
- Barbecued Pizza: Combine two of the most American food traditions – grilling out and eating pizza – with this simple recipe. After adults do the grilling, kids can do the decorating to create a dinner that looks just as good as it tastes.
- Vegan Mediterranean Grilled Tofu: This recipe combines both cooked and raw vegan items, including some of the most flavorful ingredients in the Mediterranean cuisine. The sauce is heavy on tamari, and the tofu is topped with artichokes, olives, and others flavorful additions.
- BBQ Tempeh Kebabs: Skewer these with cherry tomatoes and chunks of red onion, green pepper, and portabello mushrooms for a healthy vegan dish that’s full of veggies and bursting with flavor.
Sides and Desserts
Looking for the perfect dish to accompany your grilled goodies? Try these salads, sides, and sweet treats.
- Israeli Salad: Whip up a simple and refreshing batch of this favorite, which is so subjective to the taste of its chef that it barely needs a recipe.
- Ottoman Watermelon and Olive Salad: This vibrant dish is delicious any time of year, but it’s especially perfect when watermelon is at its sweetest – which happens to be right about now.
- Pasta with Salsa Cruda: The original Caprese salad is a staple at Roman Jewish restaurants. The addition of pasta in this recipe makes a hearty main dish or side for fish.
- Homemade Banana Pudding: This recipe is a staple at URJ Jacobs Camp, a Reform Jewish summer camp in Utica, MS. Campers eat banana pudding on opening night, then again on closing night for a final sweet taste of summer.
What do you like to make on the grill? Leave us a comment and let us know what recipes you love! Subscribe to The Jewish Dish, our monthly foodie newsletter, for more recipes.
Kate (Bigam) Kaput is the assistant director, messaging and branding, for the Union for Reform Judaism, serving as a content manager and editor for ReformJudaism.org. She is a proud alumna of the Religious Action Center of Reform Judaism’s Eisendrath Legislative Assistant fellowship and also served as the RAC's press secretary. A native Ohioan, Kate grew up at Temple Beth Shalom in Hudson, OH, and holds a degree in magazine journalism from Kent State University. She lives in Cleveland with her husband, Mike.