Category Archives: grilling

grilled lemongrass pork

We served this with a Cambodian rice noodle salad.


for the pork:

  • 2 lbs boneless pork shoulder, trimmed of surface fat
  • 5 medium garlic cloves, smashed and peeled
  • 2 medium shallots, quartered
  • 2 stalks lemon grass, trimmed to lower 5 or 6 inches, dry outer layers discarded, thinly sliced *
  • 1 serrano chili, stemmed and roughly chopped **
  • 1 tsp five-spice powder
  • kosher salt and ground black pepper
  • 2 TBSP grapeseed or other neutral oil
  • 1 TBSP soy sauce
  • 1 TBSP fish sauce
  • 1 TBSP honey
  • pickled carrots and daikon, for serving
  • lettuce leaves, for serving

for the dipping sauce (nuoc cham):

  • 1/3 cup fish sauce
  • 3 1/2 TBSP lime juice
  • 1/4 cup white sugar
  • 3 medium cloves garlic, minced
  • 1 or 2 serrano chilies, stemmed and minced **

* Couldn’t find lemon grass stalks in any of our regular grocery outlets (and not about to add another trip right now) so we used lemongrass paste. did the job fine.

** Didn’t have chilies on hand and wanted the kids to eat it, so we substituted with a small pinch of cayenne



  1. Place the pork on a large plate and freeze until the meat is firm and partially frozen, about 1 hour. Meanwhile, in a food processor, combine the garlic, shallots, lemon grass, chili, five-spice and 1 1/2 teaspoons each salt and pepper.Process until finely chopped, about 45 seconds, scraping the bowl as needed. Add the oil, soy sauce, fish sauce and honey, then process until smooth, 1 to 2 minutes, scraping the bowl as needed. Transfer to a large bowl; set aside.
  2. Using a chef’s knife, slice the partially frozen pork against the grain into pieces about 1/8 inch thick. The slices will be irregularly shaped; cut them into strips about 1 inch wide (it’s fine if the strips are not uniform). Add to the seasoning paste and toss, rubbing the paste into the meat.
  3. Thread the pork onto 10- to 12-inch metal skewers, evenly dividing the meat and scrunching it together, packing it quite tightly. If some pieces are too wide, too wispy or awkwardly shaped, fold the meat or tuck in the edges as you skewer. Place on a rimmed dish, cover and refrigerate while you prepare the grill.
  4. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.
  5. Place the skewers (on the hot side of the grill if using charcoal) and cook until lightly charred, about 3 minutes. Flip and continue to cook until the second sides are lightly charred, about another 3 minutes. Flip the skewers again and continue to cook, turning every couple of minutes, until well charred on both sides, about another 3 to 5 minutes. Transfer to platter and drizzle with about 1/4 cup of the nuoc cham. Serve with the pickles and lettuce leaves for wrapping and with the remaining nuoc cham for spooning on or dipping.

nuoc cham: In a small bowl, combine the fish sauce, lime juice, sugar and 6 tablespoons water. Stir until the sugar dissolves, then stir in the garlic and chilies. Cover and refrigerate up to 3 days; bring to room temperature before serving.

NOTE: Don’t be afraid to pack pork tightly onto metal skewers. This prevents overcooking. If using gas grill, make sure to allow it to heat covered for about 15 minutes before cleaning and placing skewers on grate. This helps ensure the grill is hot enough to char the pork nicely.

nutritional information

yield: 4 servings
time: 50 minutes (not counting freezer time)
source: Milk Street, July-August 2020, pp.9-10

tunisian-style grilled vegetables



2 tsp coriander seeds
1 1/2 tsp caraway seeds
1 tsp cumin seeds
5 TBSP olive oil
1/2 tsp sweet paprika
1/8 tsp cayenne pepper
3 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 TBSP chopped fresh mint
1 tsp grated lemon zest
2 TBSP lemon juice


2 bell peppers (1 red, 1 green)
1 small eggplant, halved lengthwise
1 zucchini, halved lengthwise
4 plum tomatoes, cored and halved lengthwise
salt and pepper
2 medium shallots, unpeeled



Grind coriander seeds, caraway seeds, and cumin seeds in spice grinder until finely ground. Whisk ground spices, oil, paprika, and cayenne together in bowl. reserve 3 TBSP oil mixture. Heat remaining mixture and garlic in small skillet over low heat, stirring occasionally, until fragrant and small bubbles appear, 8-10 minutes. Transfer to large bowl and let cool, about 10 minutes. Whisk parsley, cilantro, mint, and lemon zest and juice into oil mixture; season with salt to taste.


Slice 1/4 inch off tops and bottoms of bell peppers and remove cores. Make slit down 1 side of each bell pepper and then press flat into 1 long strip, removing ribs and remaining seeds with knife as needed. Using sharp knife, cut slits in flesh of eggplant and zucchini, spaced 1/2 inch apart, in crosshatch pattern, being careful to cut down to but not through skin. Brush cut sides of bell peppers, eggplant, zucchini, and tomatoes with reserved oil mixture and season with salt to taste.

Grill vegetables, starting with cut sides down, over medium-hot fire, until tender and well browned and skins of bell peppers, eggplant, tomatoes and shallots are charred, 8 to 16  minutes, turning an moving vegetables as necessary. Transfer vegetables to baking sheet as they are done. Place bell peppers in bowl, cover with plastic wrap, and let steam to loosen skins.

When cool enough to handle, peel bell peppers, eggplant, tomatoes, and shallots. Chop all vegetables into 1/2-inch pieces and transfer to bowl with vinaigrette; toss to coat. Season with salt and pepper to taste, and serve warm or at room temperature.

nutritional information: not available

yield: 4-6 servings (serving size: 1 side portion)
time: 30-45 min
source: Cooks Illustrated, #123, p. 14

sesame ginger salmon


1/4 cup olive oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons brown sugar
2 cloves garlic, pressed
1 tablespoon grated fresh ginger
1 tablespoon sesame seeds
4 green onions, thinly sliced
4 salmon filets


2 tablespoons honey
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon Sriracha, or more, to taste
1/2 teaspoon grated fresh ginger
1/2 teaspoon sesame seeds


To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside.

In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions. In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. Serve salmon immediately with honey ginger glaze.

nutritional information: not available


yield: 4 servings (serving size: 1 filet)
time: 65 min

tilapia with red pepper sauce


1 roasted red pepper
1 teaspoon olive oil, plus more for grilling
1/4 cup chopped green onions
1/4 cup mayonnaise
2 teaspoons smoky chipotle sauce
4 tilapia loins
Salt and pepper
1 tablespoon chopped red bell pepper
1 tablespoon chopped orange bell pepper
1 tablespoon chopped yellow bell pepper


In a food processor, puree the roasted pepper, 1 teaspoon oil, green onions, mayonnaise and chipotle sauce.

Season tilapia with salt and pepper to taste. Grill over medium heat until it is opaque and the juices run clear, 3-4 minutes per side. In a bowl, combine the chopped red, orange and yellow peppers. Remove the fish from the heat and place on plates. Garnish with the sauce and chopped peppers.

nutritional information: not available


yield: 4 servings (serving size: 1 loin)
time: 15 min
source: Simply Delicious the Costco Way, p. 141

double peanut-crusted chops


1/3 cup creamy peanut butter
1/3 cup pineapple juice
2 tablespoons finely chopped green onion (1 stalk)
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1/2 teaspoon dry mustard
Several dashes bottled hot pepper sauce
1/3 cup finely chopped honey-roasted peanuts
2 tablespoons fine dry bread crumbs
1 tablespoon toasted sesame seeds
4 boneless pork sirloin chops, cut 3/4 inch thick
4 ounces Chinese egg noodles or dried angel hair pasta


1. For peanut sauce, in a small saucepan heat peanut butter until melted; gradually whisk in pineapple juice, green onion, soy sauce, honey, ginger, mustard, and hot pepper sauce. Set aside
2 tablespoons of the peanut sauce. Keep remaining peanut sauce warm. For crust, in a small bowl combine peanuts, bread crumbs, and sesame seeds; set aside.

2. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 6 minutes. Turn chops; brush with the reserved 2 tablespoons peanut sauce. Sprink le chops with crust mixture. With the back of a metal spatula, press crust mixture onto chops. Cover; grill for 5 to 7 minutes more or until chops are slightly pink in the centers and juices run clear (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover; grill as above.)

3. Meanwhile, cook noodles according to package directions; drain. Toss noodles with remaining warm peanut sauce. Serve with chops.

nutritional information
Calories: 510(N/A from fat); Fat: 23g (sat 5g, mono N/A, poly N/A); Protein: 42g; Cholesterol: 89mg; Calcium: N/A; Sodium: 518mg; Fiber: 6g; Iron: N/A; Carbohydrates: 39g

yield: 4 servings (serving size: 1 chop)
time: 15 min
source: Better Homes and Gardens New Grilling Book, p. 212-3

sweet sesame shrimp


1 tablespoon sesame seeds
1 tablespoon sesame oil
2 garlic cloves, crushed
1 tablespoon soy sauce
1 tablespoon mirin
20 raw large shrimp, peeled
lime wedges


Combine sesame seeds, sesame oil, garlic, soy sauce, and mirin. Add shrimp and toss to coat evenly. Thread 5 shrimp on to each presoaked skewer. Cover with plastic wrap and refrigerate for 30 minutes. Grill according to instructions below. Serve with lime wedges.

grilling instructions

Grill over medium hot coals (or broil in broiler) until the shell is pink and the flesh is opaque, 3 minutes per side.

nutritional information: not available


yield: 4 servings (serving size: 5 shrimp)
time: 45 min
source: Grilling: Where There’s Smoke There’s Flavor, p. 66

chicken souvlaki


3 lemons
2 tablespoons finely chopped fresh oregano leaves or 2 teaspoons dry oregano
1/2 teaspoon crushed red pepper flakes
1/4 cup olive oil
4 cloves garlic, minced
coarse salt
16 chicken tenders (tenderloins), about 1 1/2 pounds
ground black pepper
2 cups Greek-style yogurt
1/2 seedless cucumber, peeled and grated
1/2 teaspoon ground cumin


You will need about 16 skewers. If you are using bamboo ones, soak in water for about 30 minutes prior to grilling.

Preheat grill to medium-high heat.

To prepare the marinade, combine the zest and juice of 2 lemons, oregano, red pepper flakes, and olive oil in a dish. Paste the garlic by mashing it with a little coarse salt (such as Kosher salt or sea salt) then add 3/4 of it to the marinade, reserving some for the dip- ping sauce. Add the chicken tenders to the marinade in a large ziplock bag and season with the pepper, shake in the marinade to coat, and let stand about 10 minutes.

Thread the tenders on the skewers and cook 7-8 minutes, turning once, until firm and juices run clear.

While the chicken cooks, combine the yogurt with the juice of the remaining lemon and the reserved garlic, grated cucumber, and cumin. Serve the dip to be used as desired as a dip or sauce for the chicken.

nutritional information: not available


yield: 4 servings (serving size: 1 skewer)
time: 20 min
source: DASH Weight Loss Solution, pp. 198

pork with summer savory mustard marinade


2 tablespoons Dijon mustard
1 tablespoon red-wine vinegar
1/4 cup olive oil
1 tablespoon dried summer savory, crumbled, or 3 tablespoons fresh summer savory, chopped fine
1 tablespoon water
2 pounds country-style pork ribs (about 6)*

* can also use pork chops


Prepare grill.

In a bowl whisk together mustard, vinegar, oil, summer savory, water, and salt and pepper to taste. In a baking dish large enough to hold ribs in one layer coat them with marinade and let stand, covered, at room temperature 15 minutes.

Grill ribs on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 10 minutes on each side.

nutritional information: not available


yield: 4 servings (serving size: 1 filet)
time: 30 min
source: Gourmet, AUGUST 1996