Fire up the GRILL

May is National Barbecue Month, and with the weather turning warm, now is the perfect time to step outside and fire up a grill.

According to retail tracking data from The NPD Group, the grilling industry’s revenue grew 14% in 2021, reaching $6.1 billion in sales. Since July 2020, U.S. consumers have purchased more than 21 million grills and smokers, and now nearly 70% of Americans own one.

As tasty as the food is, grilling also provides an experience for the griller. Standing outside with family and friends, playing yard games or chatting beside the grill with a cool beverage in one hand and tongs in the other is a pastime many enjoy.

The following are some delicious recipes sure to earn you the title of grill master this spring.

Grilled Lamb Souvlaki

Ingredients

2 pounds lamb leg meat, cut into 1” cubes

¼ cup plus 2 tablespoons olive oil

1 tablespoon Greek oregano

1 teaspoon kosher salt

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon black pepper

¼ teaspoon cayenne pepper

8 8” wooden skewers, soaked in water

3 golden bell peppers, cut into 1- by-2 inch pieces

2 lemons, quartered

Zesty Yogurt Spread

14 ounces plain Greek yogurt juice from 1 lemon

A flavorful yogurt spread pairs nicely with the rich flavor of grilled lamb.

¾ teaspoon salt

4 ounces crumbled feta cheese

2 tablespoons chili oil

2 tablespoons capers

¼ cup fresh mint leaves

Directions

To make the lamb souvlaki, trim the excess fat from the meat, and cut it into 2” cubes. Place the lamb in a large bowl. Add the olive oil, oregano, salt, black pepper and cayenne pepper, and mix until the meat is completely coated. Cover, and refrigerate for 4 hours or overnight.

Place about 8-9 pieces of meat and 3-4 pieces of bell pepper onto each skewer, leaving about an inch at each end for gripping. Grill the souvlaki over medium heat until just cooked through, about 4 to 5 minutes per side. Squeeze a lemon quarter over each skewer, and drizzle with the juice.

For the yogurt spread, whisk together the yogurt, lemon juice and salt until smooth. Add a dollop of the yogurt sauce to the serving plate, and top with souvlaki, then the feta, chili oil, capers and mint leaves.

You can do it all on one big serving dish or distribute the yogurt and toppings between individual plates of souvlaki.

—Recipe and photo courtesy of Eva Kosmas Flores, The American Lamb Board

Apricot-Glazed

Grilled Chicken Wings Ingredients

4 pounds chicken wings, tips removed and cut at the joint

1 teaspoon kosher salt

¾ cup apricot preserves

2 garlic cloves, mashed

1 tablespoon chopped fresh ginger

¼ cup soy sauce

½ teaspoon red pepper flakes juice from one lime, about 2 tablespoons

1 tablespoon balsamic vinegar

½ teaspoon cumin

2 tablespoons chopped chives fresh lime wedges for garnish

Directions

Heat grill to medium high. Season wings with salt.

In a food processor, combine the preserves, garlic, ginger, soy sauce, red pepper flakes, lime juice, vinegar and cumin, and process until smooth. Add the chives.

Place the wings on the grill and cook for 8-10 minutes. Turn, and grill for another 5-6 minutes. Using a pastry brush or spoon, brush the sauce on the wings.

Cook for about 1 minute, and turn. Repeat on other side of the wings, and cook for another minute. The wings should register 170º when tested with an instantread thermometer.

Serve the wings garnished with lime wedges.

—Recipe adapted from Chicken Roost, the National Chicken Council

Grilled Portabella Burgers with Garlic

Mayo Ingredients

For the marinade

2 teaspoons chili powder

1 teaspoon dark or light brown sugar

1 teaspoon fine sea salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon ground black pepper

⅓ cup extra virgin olive oil

For the burgers

4 portabella mushrooms, stems and gills removed

⅓ cup mayonnaise

1 teaspoon chopped chives

¼ teaspoon garlic powder

¼ teaspoon fine sea salt

1 small red onion, sliced (keep rings intact)

4 buns

4 lettuce leaves olive oil for grilling

Directions

Preheat grill to high heat.

In a small bowl, mix all marinade ingredients together.

Place mushrooms on a baking sheet. Drizzle marinade over mushrooms, and rub liberally to coat all sides. Let sit for 15 minutes.

To make the garlic mayo, in a small bowl stir together mayonnaise, chives, garlic powder and salt. Refrigerate until ready to serve. Brush the grill grate with oive oil. Place mushrooms and onion rings on the grill, and cook for 5-7 minutes on each side, until both are darkened and tender.

To serve, spread the bottom of each bun with garlic mayo, top with lettuce and a few onion rings. Add the mushroom and cover with the top bun.

—Recipe and photo courtesy of The Mushroom Council