Today on the blog I’m sharing 3 Healthy Summer BBQ Grill Recipes made with fresh, simple and colourful ingredients that are perfect for busy weeknights or weekend entertaining.
I was inspired to make these summer grilled recipes by Tre Stelle’s new Paneer Cheese that Matt and I have been completely in love with lately. It’s made with 3 simple ingredients and is so versatile in cooking because it takes on any flavour you add to it, not to mention it’s grill friendly which makes it the perfect cheese for summer!
First up we have Tandoori Chicken Sliders with a cooling mint yogurt sauce, fresh veggies all sandwiched between two toasted whole-wheat buns. Can you say YUM?! Typically Paneer cheese is used in South Asian cooking so I thought it would be fun to play off the flavours of Tandoori with a western twist. The Paneer mixed in with the chicken is a nice way to cut down on your meat, as it’s a hearty alternative with 14g of protein per serving.
I made my own Tandoori seasoning mix with spices I already had in my pantry but you can also buy a pre-made one at the store or something close to it. And if you want a vegetarian option try swapping the chicken for mashed up canned chickpeas or black-eyed peas.
Next up we have my Southwest Grilled Quinoa Salad, which is full of flavour, colour and texture I just love this as a side or main since its nice and hearty. You can use almost any veggies in the fridge that are grillable but I used corn, bell peppers and zucchini but eggplant or mushrooms would also be tasty. I grilled the veggies up with a simple chipotle and cumin marinade and tossed everything together with fluffy quinoa, crumbled Tre Stelle Paneer and a simple dressing of lime juice and olive oil.
This last one is great as a summer time dessert or just a poolside snack as its full of hydrating fruits. These Grilled Cheese Pineapple and Watermelon Kebabs are heavenly and is a unique paring that just seems to compliment each other perfectly. Pop everything on a skewer, grill and garnish with fresh lime, honey and chopped pistachios.
If you recreate this recipe, please share your photo on social media and TAG me @urhealthnut so I can easily find and like them! Also, comment below and let me know which of the 3 recipes are you most excited for?
A huge thank you to Tre Stelle for sponsoring this blog post and support HealthNut Nutrition.
Tandoori Chicken Sliders
4whole wheat buns sliced in half
150gof Tre Stelle Paneer Cheese crumbled roughly 1/2 the package
In a large bowl mix together chicken, paneer cheese, egg, lemon juice, breadcrumbs, tandoori spice mix, salt and black pepper.
Using clean hands form divide mixture and form into 4 medium patties or 6 mini patties and set aside on a plate or tray.
Place each pattie on your pre-heated BBQ, close cover and grill for about 3-4 minutes per side or until sliders are fully cooked and no longer pink in the middle. During the last 30 seconds pop on your buns faced down to lightly toast.
To make the Mint Yogurt Sauce simply add in all of the ingredient in a small bowl and mix well to combine.
To assemble, start with your bottom bun and spread on a layer of the mint yogurt sauce, add pattie, cucumber, tomato, sprouts and top with other half of the bun and enjoy.
In a small bowl add in marinade ingredients and whisk well to combine. Brush on marinade onto corn and zucchini strips.
Place corn, zucchini and bell peppers onto to pre-heated BBQ, close cover and grill for 3-4 minutes flipping or turning in between.
Once veggies are done grilling remove from heat and allow to cool slightly. For the corn remove the kernals by holding it vertically on a cutting board and run a sharp knife close to the cob downwards to easily remove the kernels. For the peppers remove the skin and seeds and dice.
To assemble, in a large bowl add cooked quinoa, beans, grilled veggies, paneer cheese and toss well.
Lastly, drizzle with lime juice, olive oil, sea salt and pepper and toss once more.
Enjoy right away or refrigerate for 2-4 hours for a chilled version.
Slide fruit and paneer cheese onto the bamboo skewers alternating between each one. Lightly brush all sides of the cheese with olive oil and place on pre-heated BBQ to grill for 3 minutes per side, rotating as you go. The cheese can be fragile when lifting up of the grill so you can also use foil if needed to help you lift off the kebabs easier.
Transfer kebabs to a plate and garnish with lime juice, honey and chopped pistachios and enjoy.
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