Grilling Up Goodness — 3 Healthy Dinners Made on the Grill

Grilling doesn’t have to be all about burgers and hot dogs. If you’re looking for simple recipes that you can throw on the grill, are full of flavor and have minimal calories, we’ve got you covered. These delicious and light kebob ideas will have you lighting up that fire tonight! 

Salmon Kebobs with Quinoa and Grapefruit Salad

Ingredients:

Salad
1 medium grapefruit
8 thin slices of fresh ginger
1/4 cup extra-virgin olive oil
3/4 cup quinoa
1 1/2 cups water
1/2 teaspoon kosher salt, plus additional for seasoning
1 tablespoon white wine vinegar
2 teaspoons honey
1 small serrano or jalapeno pepper, minced
2 scallions (both white and green parts), minced
2 tablespoons chopped fresh cilantro leaves
Freshly ground pepper

Fish
1 1/2 pound skinless, center-cut salmon, cut into 2-inch cubes

Directions:
Special Equipment: Wooden skewers, soaked

1. Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, ginger and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, after about 2 minutes, remove from heat. Set the oil aside to steep for 30 minutes. Strain and reserve the oil.
2. Meanwhile, rinse the quinoa in a bowl and drain. Put the quinoa in a small saucepan with the water and 1/2 teaspoon salt. Boil over high heat, and then reduce heat to maintain a gentle simmer and cook, uncovered, for 15 minutes. Set aside off the heat, undisturbed, for 5 minutes. Transfer the quinoa to a bowl and fluff with a fork. Cool.
3. Segment the grapefruit over a bowl, reserving the segments and juice separately. Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey and salt to taste in a medium bowl. Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Season with pepper to taste.
4. Toss quinoa with the dressing, peppers, scallions and cilantro. Season with salt and pepper to taste.
5. Preheat a stovetop or outdoor grill to high heat. Thread the salmon cubes one the skewers. Brush with the remaining 1 tablespoon grapefruit oil, and season with salt and pepper. Grill the skewers, turning as each side browns but the salmon is still moist, about 3 minutes.
6. Toss the grapefruit into the salad, divide among 4 plates and top with the salmon kebobs. Serve warm or at room temperature.
   
   

Honey-Lime Chicken Skewers
If using bamboo skewers, soak your sticks in water for at least 5 minutes. Cut chicken into large chunks and skewer.

Ingredients:
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
Juice of one lime
2 garlic cloves, mined
1–2 teaspoon Siracha
Red pepper flakes, to taste
2 tablespoons cilantro
1 pound skinless, boneless chicken breasts

Directions:

1. In a small bowl, combine your ingredients, except the cilantro. Mix thoroughly.
2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.
   
   

Balsamic Garlic Grilled Mushroom Skewers

Ingredients:
2 pounds mushrooms, sliced 1/4 inch thick
2 tablespoons balsamic vinegar
1 tablespoon soy sauce (or tamari)
3 cloves garlic, chopped
1/2 teaspoon thyme, chopped
Salt and pepper to taste 

Directions:

1. Marinate the mushrooms in the mixture of remaining ingredients for 30 minutes.
2. Skewer the mushrooms and grill over medium-heat until just tender and slightly charred, about 2–3 minutes per side. 
   
   

These recipes are simple enough to make during the week, but tasty enough to make for the perfect summer barbecue.