Ever wondered how to make your green egg grill the star of every meal? From smoky ribs to vibrant veggie skewers, these 28 recipes turn simple ingredients into unforgettable feasts. Perfect for weekend warriors and weeknight wizards alike, get ready to fire up flavor that’ll have everyone asking for seconds. Let’s dive into the delicious possibilities!
Smoked Green Egg Brisket
Mmm, picture this: a perfectly smoked brisket, juicy and tender, with that signature smoky flavor from the Green Egg. It’s the kind of meal that makes a backyard barbecue feel like a special occasion. You’ll love how simple it is to pull off with just a few key ingredients.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 480 minutes
Ingredients
– Whole beef brisket – 12 lbs
– Kosher salt – ¼ cup
– Black pepper – ¼ cup
– Apple cider vinegar – 1 cup
– Water – 1 cup
Instructions
1. Trim excess fat from the brisket, leaving about ¼ inch of fat on the top.
2. Combine kosher salt and black pepper in a bowl.
3. Rub the salt and pepper mixture evenly over the entire surface of the brisket.
4. Let the brisket rest at room temperature for 30 minutes.
5. Preheat your Green Egg smoker to 225°F using lump charcoal and hickory wood chunks.
6. Place the brisket on the smoker grate, fat side up.
7. Smoke the brisket for 6 hours, maintaining a steady temperature of 225°F.
8. Mix apple cider vinegar and water in a spray bottle.
9. Spritz the brisket with the vinegar mixture every hour after the first 3 hours to keep it moist.
10. Check the internal temperature of the brisket with a meat thermometer after 6 hours.
11. Continue smoking until the internal temperature reaches 195°F, which may take up to 2 more hours.
12. Remove the brisket from the smoker and wrap it tightly in butcher paper.
13. Let the brisket rest in a cooler for 1 hour to allow the juices to redistribute.
14. Slice the brisket against the grain into ¼-inch thick pieces.
15. Serve immediately.
Yes, that smoky bark gives way to melt-in-your-mouth tenderness, with a rich beefy flavor that’s perfectly balanced by the peppery rub. Try it piled high on toasted buns with pickles, or slice it thin for tacos with a squeeze of lime—it’s versatile enough to shine in any setting.
Perfectly Grilled Pizza
Pizza night just got a whole lot better with this grilled version. You get that amazing smoky flavor and crispy crust without heating up your kitchen. It’s easier than you think and totally customizable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Pizza dough – 1 lb
– Olive oil – 2 tbsp
– Pizza sauce – 1 cup
– Shredded mozzarella cheese – 2 cups
Instructions
1. Preheat your grill to 500°F with all burners on high.
2. Divide the 1 lb pizza dough into 4 equal balls.
3. Roll out each dough ball on a lightly floured surface into a ¼-inch thick round.
4. Brush one side of each dough round with ½ tbsp of the 2 tbsp olive oil.
5. Place the dough rounds oil-side down directly onto the hot grill grates.
6. Grill for 2-3 minutes until the bottom has dark grill marks and releases easily.
7. Flip the dough rounds using tongs or a spatula.
8. Immediately spread ¼ cup of the 1 cup pizza sauce over each grilled side.
9. Sprinkle ½ cup of the 2 cups shredded mozzarella cheese over the sauce on each pizza.
10. Close the grill lid and cook for 3-4 minutes until the cheese is fully melted and bubbly.
11. Transfer the pizzas to a cutting board and let rest for 2 minutes before slicing.
Don’t let the crispy, slightly charred crust fool you—it’s delightfully chewy inside. The high heat gives the cheese a wonderful gooey texture while the sauce gets a subtle smoky sweetness. Try drizzling with a little extra olive oil and fresh basil right after grilling for a restaurant-quality finish at home.
Savory Herb Chicken Breasts
Got a craving for something simple yet delicious? You’re in luck—this savory herb chicken is the perfect weeknight dinner. It’s juicy, flavorful, and comes together with just a handful of pantry staples.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Boneless, skinless chicken breasts – 4 (about 1.5 lbs)
– Olive oil – 2 tbsp
– Dried thyme – 1 tsp
– Dried rosemary – 1 tsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels to help the seasoning stick better.
3. In a small bowl, mix the dried thyme, dried rosemary, garlic powder, salt, and black pepper.
4. Rub the olive oil evenly over all sides of each chicken breast.
5. Sprinkle the herb mixture generously over both sides of the chicken, pressing gently to adhere.
6. Place the seasoned chicken breasts on the prepared baking sheet, spacing them about 1 inch apart.
7. Bake in the preheated oven for 18–20 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
8. Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes before slicing to keep the juices locked in.
So tender and aromatic, this chicken pairs wonderfully with roasted veggies or a fresh salad. Slice it up for sandwiches or serve whole over a bed of fluffy rice—it’s versatile enough for any meal!
Oak-Smoked Peppercorn Steak
Ready to make a steak that’ll have your taste buds doing a happy dance? This oak-smoked peppercorn steak is a showstopper that’s surprisingly simple to pull off. You’ll love the rich, smoky flavor and that perfect crust.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Ribeye steak – 1 lb
– Coarse black peppercorns – 2 tbsp
– Kosher salt – 1 tsp
– Olive oil – 1 tbsp
– Oak wood chips – 1 cup
Instructions
1. Soak the oak wood chips in water for 30 minutes, then drain them completely.
2. Preheat your smoker or grill to 225°F, adding the drained wood chips to create smoke.
3. Pat the ribeye steak dry with paper towels to ensure a good sear later.
4. Crush the coarse black peppercorns using a mortar and pestle until they’re roughly ground.
5. Rub the steak all over with olive oil, coating it evenly.
6. Season the steak generously with kosher salt and the crushed peppercorns, pressing them into the meat.
7. Place the steak in the smoker or on the grill, away from direct heat.
8. Smoke the steak for 20 minutes, or until it reaches an internal temperature of 115°F for medium-rare.
9. Remove the steak from the smoker and let it rest on a cutting board for 5 minutes.
10. Heat a cast-iron skillet over high heat until it’s smoking hot.
11. Sear the steak in the skillet for 1 minute per side to develop a crispy crust.
12. Check the internal temperature again; it should read 130°F for medium-rare.
13. Let the steak rest for another 5 minutes before slicing against the grain.
Perfectly cooked, this steak boasts a tender, juicy interior with a bold peppery crust that’s infused with subtle oak smokiness. Serve it sliced over a bed of creamy mashed potatoes or alongside a crisp arugula salad for a restaurant-worthy meal at home.
Hickory-Smoked Pulled Pork
Let’s talk about the ultimate comfort food that’s perfect for feeding a crowd or meal prepping for the week. Hickory-smoked pulled pork is that magical dish that fills your home with an incredible aroma and rewards you with tender, flavorful meat. It’s easier than you might think, especially with a few simple tricks.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– Pork shoulder – 5 lbs
– Yellow mustard – ¼ cup
– Brown sugar – ½ cup
– Paprika – 2 tbsp
– Garlic powder – 1 tbsp
– Onion powder – 1 tbsp
– Salt – 1 tbsp
– Black pepper – 1 tbsp
– Apple juice – 1 cup
– Hickory wood chips – 2 cups
Instructions
1. Pat the 5 lbs pork shoulder completely dry with paper towels.
2. Rub ¼ cup yellow mustard all over the surface of the pork shoulder.
3. In a small bowl, combine ½ cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, and 1 tbsp black pepper.
4. Apply the spice rub mixture evenly over the mustard-coated pork shoulder, pressing it into the meat.
5. Preheat your smoker to 225°F and add 2 cups of soaked hickory wood chips to the wood box.
6. Place the seasoned pork shoulder directly on the smoker grate, fat-side up.
7. Smoke the pork shoulder at 225°F for 6 hours, maintaining a steady temperature and adding more soaked wood chips every 2 hours for consistent smoke.
8. After 6 hours, transfer the pork shoulder to a large aluminum foil pan.
9. Pour 1 cup of apple juice into the bottom of the pan around the pork shoulder.
10. Tightly cover the pan with aluminum foil, creating a sealed packet.
11. Return the covered pan to the smoker and continue cooking at 225°F for 2 more hours.
12. Remove the pan from the smoker and let it rest, still covered, for 1 hour.
13. Uncover the pan and use two forks to shred the pork shoulder, discarding any large pieces of fat.
14. Mix the shredded pork with the juices collected in the bottom of the pan.
You’ll be amazed by how the meat falls apart with just a gentle pull, infused with that deep, smoky hickory flavor. Serve it piled high on soft buns with coleslaw, or get creative by using it as a topping for loaded nachos or baked potatoes for a delicious twist.
Zesty BBQ Ribs
Zesty BBQ ribs are the ultimate weekend treat—you get that smoky, tangy flavor with minimal fuss. They’re perfect for feeding a crowd or just treating yourself to something special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– Pork ribs – 2 lbs
– BBQ sauce – 1 cup
– Brown sugar – ¼ cup
– Paprika – 1 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 275°F.
2. Pat the pork ribs dry with paper towels.
3. In a small bowl, mix the brown sugar, paprika, garlic powder, salt, and black pepper.
4. Rub the spice mixture evenly all over the ribs.
5. Place the ribs on a baking sheet lined with aluminum foil.
6. Cover the ribs tightly with another piece of foil.
7. Bake the ribs at 275°F for 2 hours.
8. Remove the ribs from the oven and carefully uncover them.
9. Brush the BBQ sauce generously over the ribs.
10. Increase the oven temperature to 350°F.
11. Return the ribs to the oven, uncovered, and bake for 30 minutes.
12. Check the ribs—they should be tender and the sauce slightly caramelized.
13. Let the ribs rest for 10 minutes before slicing.
14. Serve the ribs immediately.
So tender they practically fall off the bone, these ribs pack a sweet and smoky punch. Slice them up for a classic plate or pile them high on a bun for messy, delicious sandwiches.
Lemon-Dill Salmon Fillets
Wondering what to make for dinner that’s both impressive and easy? You’ve found it. These lemon-dill salmon fillets are a bright, flavorful meal you can pull together in no time, perfect for a busy weeknight or a relaxed weekend.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Olive oil – 2 tbsp
– Lemon – 1
– Fresh dill – ¼ cup chopped
– Garlic – 2 cloves minced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Pat the salmon fillets dry with paper towels.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Drizzle the olive oil evenly over the salmon fillets.
5. Squeeze the juice from the lemon over the salmon fillets.
6. Sprinkle the minced garlic over the salmon fillets.
7. Sprinkle the chopped fresh dill over the salmon fillets.
8. Season the salmon fillets with the salt and black pepper.
9. Bake the salmon in the preheated oven for 12-15 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
10. Remove the salmon from the oven and let it rest for 5 minutes before serving.
Deliciously flaky and moist, the salmon gets a zesty kick from the lemon and a fresh, herby note from the dill. Serve it over a bed of quinoa or with roasted asparagus for a complete meal that feels special without any fuss.
Charred Vegetable Medley
Fancy a quick, healthy side that’s packed with smoky flavor? This charred vegetable medley is your new go-to. It’s super simple to throw together and tastes amazing straight from the pan.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Zucchini – 1 large
– Bell peppers – 2
– Red onion – 1 medium
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your grill or a large cast-iron skillet over high heat until it reaches 450°F.
2. While the grill heats, wash and dry the zucchini, bell peppers, and red onion.
3. Cut the zucchini into ½-inch thick rounds.
4. Core the bell peppers and slice them into 1-inch wide strips.
5. Peel the red onion and cut it into ½-inch thick wedges, keeping the root end intact to hold them together.
6. In a large bowl, toss all the cut vegetables with the olive oil, salt, and black pepper until evenly coated.
7. Place the vegetables in a single layer on the preheated grill or skillet. Tip: Don’t overcrowd the pan—work in batches if needed to ensure they char properly.
8. Cook the vegetables for 4-5 minutes without moving them to develop a deep char on one side.
9. Flip each piece using tongs and cook for another 4-5 minutes until tender and charred on both sides. Tip: Listen for a sizzle—it’s a good sign they’re caramelizing nicely.
10. Remove the vegetables from the heat and transfer them to a serving platter immediately to stop the cooking. Tip: Letting them sit for 2-3 minutes before serving helps the flavors meld.
Charred to perfection, this medley offers a delightful mix of sweet, smoky notes with a tender-crisp bite. Toss it with pasta, pile it on toast, or enjoy it as a vibrant side—it’s versatile enough to shine in any meal.
Green Egg Roasted Peppers
Mmm, picture this: you’re craving something vibrant and smoky, but you want it to be super simple. Green Egg Roasted Peppers are your answer—they’re charred, sweet, and ready to jazz up any meal in minutes.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Green bell peppers – 4 large
– Olive oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 450°F and line a baking sheet with aluminum foil for easy cleanup.
2. Wash the green bell peppers under cold water and pat them completely dry with paper towels to ensure they roast evenly.
3. Cut each pepper in half lengthwise, then remove the stems, seeds, and white membranes using a sharp knife.
4. Place the pepper halves cut-side down on the prepared baking sheet in a single layer, without overcrowding.
5. Drizzle the olive oil evenly over all the pepper halves, using a brush or your hands to coat them thoroughly.
6. Sprinkle the salt uniformly over the oiled peppers to enhance their natural sweetness as they cook.
7. Roast the peppers in the preheated oven for 15 minutes, or until the skins are blistered and charred in spots.
8. Remove the baking sheet from the oven and let the peppers cool for 5 minutes before handling to avoid burns.
9. Peel off the loosened skins from the peppers gently with your fingers or a knife, discarding the skins.
10. Slice the roasted peppers into thin strips or leave them in halves, depending on your serving preference.
They turn out tender with a smoky depth that balances the peppers’ natural sweetness. Try them piled on crusty bread with a drizzle of balsamic or tossed into a fresh salad for a pop of color and flavor.
Marinated Lamb Chops
Venturing into a delicious dinner? These marinated lamb chops are your answer. They’re juicy, flavorful, and surprisingly simple to make for a special weeknight meal or when you want to impress guests without a fuss.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– Lamb chops – 8 pieces (about 1.5 lbs total)
– Olive oil – ¼ cup
– Lemon juice – 3 tbsp
– Garlic – 4 cloves, minced
– Fresh rosemary – 2 tbsp, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Place the lamb chops in a shallow dish or large resealable plastic bag.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, salt, and black pepper until well combined.
3. Pour the marinade over the lamb chops, ensuring all pieces are evenly coated. Tip: For maximum flavor, let the chops marinate in the refrigerator for at least 30 minutes, but up to 4 hours.
4. Remove the lamb chops from the refrigerator and let them sit at room temperature for 15 minutes before cooking.
5. Preheat a grill or grill pan to medium-high heat (about 400°F).
6. Place the lamb chops on the hot grill. Cook for 3-4 minutes without moving them to develop a good sear.
7. Flip the lamb chops using tongs. Cook for another 3-4 minutes for medium-rare. Tip: For medium, cook for an additional 1-2 minutes per side, but avoid overcooking as lamb can become tough.
8. Check for doneness by inserting an instant-read thermometer into the thickest part of a chop; it should read 135°F for medium-rare. Tip: Let the chops rest for 5 minutes after cooking—this allows the juices to redistribute, keeping them tender.
9. Transfer the rested lamb chops to a serving platter.
Yielding tender, succulent chops with a beautiful char, this dish boasts a bright, herby flavor from the lemon and rosemary. The edges get slightly crispy while the center stays pink and juicy. Try serving them over a bed of creamy mashed potatoes or with a simple arugula salad to balance the richness.
Cedar-Plank Grilled Fish
Finally, let’s talk about a summer game-changer: cedar-plank grilled fish. You get smoky, tender fillets with minimal fuss—just soak a plank, season your fish, and let the grill do its magic. It’s perfect for a relaxed backyard dinner where you want big flavor without hovering over the stove.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– Cedar plank – 1
– Fish fillets (like salmon or trout) – 4 (about 6 oz each)
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Lemon – 1
Instructions
1. Soak the cedar plank in water for at least 30 minutes to prevent burning on the grill.
2. Preheat your grill to medium-high heat, about 400°F.
3. Pat the fish fillets dry with paper towels to ensure a good sear.
4. Brush both sides of the fillets evenly with olive oil.
5. Sprinkle salt and black pepper over the fillets.
6. Place the soaked plank directly on the grill grates and close the lid for 5 minutes to heat it.
7. Arrange the seasoned fillets skin-side down on the hot plank.
8. Close the grill lid and cook for 10–12 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
9. Slice the lemon into wedges.
10. Remove the plank from the grill using tongs, being careful as it will be hot.
11. Squeeze fresh lemon juice over the fish just before serving.
12. Serve the fish directly from the plank for a rustic presentation.
What you’ll love is the moist, flaky texture infused with a subtle woodsy aroma that doesn’t overpower the fish. The lemon brightens it up beautifully—try pairing it with a crisp salad or grilled veggies for a complete meal that feels effortlessly special.
Tangy Green Egg Wings
Aren’t you tired of the same old chicken wings? These tangy green egg wings are about to become your new game-day obsession—they’re crispy, zesty, and totally addictive. You’ll love how the bright, herby sauce clings to every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken wings – 2 lbs
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp
– Green onions – ¼ cup, chopped
– Cilantro – ¼ cup, chopped
– Lime juice – ¼ cup
– Jalapeño – 1, seeded and minced
– Honey – 2 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings dry with paper towels to ensure crispiness.
3. In a large bowl, toss the wings with olive oil, salt, black pepper, and garlic powder until evenly coated.
4. Arrange the wings in a single layer on the baking sheet, leaving space between each piece.
5. Bake for 25 minutes, flipping halfway through, until the skin is golden brown and crispy.
6. While the wings bake, combine green onions, cilantro, lime juice, jalapeño, and honey in a blender.
7. Blend the sauce on high speed for 30 seconds until smooth and vibrant green.
8. Transfer the baked wings to a clean bowl and pour the sauce over them.
9. Toss the wings gently to coat them completely in the sauce.
10. Serve immediately while hot.
Enjoy how the crispy wings soak up that tangy, herby sauce—it’s a flavor explosion in every bite. These are perfect with a cold drink or piled high on a platter for sharing.
Herb-Crusted Pork Tenderloin
Let’s be real—sometimes you just need a dinner that feels fancy but doesn’t require a culinary degree. This herb-crusted pork tenderloin is exactly that. It’s juicy, flavorful, and surprisingly simple to pull off on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Pork tenderloin – 1 (about 1 to 1.5 lbs)
– Olive oil – 2 tbsp
– Dijon mustard – 2 tbsp
– Fresh rosemary – 1 tbsp, finely chopped
– Fresh thyme – 1 tbsp, finely chopped
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork tenderloin completely dry with paper towels to help the crust stick better.
3. In a small bowl, mix the olive oil and Dijon mustard until smooth.
4. Rub the mustard-oil mixture all over the entire surface of the pork tenderloin.
5. In another small bowl, combine the chopped rosemary, thyme, garlic powder, salt, and black pepper.
6. Press the herb mixture firmly onto the pork, coating it evenly on all sides.
7. Place the coated pork tenderloin on the prepared baking sheet.
8. Roast in the preheated oven for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 145°F for medium doneness.
9. Remove the pork from the oven and let it rest on a cutting board for 5-10 minutes before slicing; this keeps the juices inside.
10. Slice the pork into ½-inch thick medallions and serve immediately.
Unbelievably tender with a crispy, fragrant herb crust that packs a punch. The mustard adds a subtle tang that balances the savory herbs perfectly. Try serving it over creamy mashed potatoes or with a simple arugula salad for a complete meal that’ll impress anyone.
Wood-Fired Margherita Pizza
Nothing beats the classic simplicity of a wood-fired Margherita pizza. You get that perfect charred crust, gooey mozzarella, and bright tomato sauce all in one bite. It’s the kind of meal that feels fancy but is totally doable at home with a few key tricks.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Pizza dough – 1 lb
– San Marzano tomatoes – 1 (28 oz) can
– Fresh mozzarella cheese – 8 oz
– Fresh basil leaves – ½ cup
– Extra virgin olive oil – 2 tbsp
– Salt – 1 tsp
Instructions
1. Preheat your oven to its highest setting, ideally 500°F, with a pizza stone or baking sheet inside for at least 30 minutes to mimic a wood-fired oven’s heat.
2. Drain the San Marzano tomatoes in a colander to remove excess liquid, which prevents a soggy crust.
3. Crush the drained tomatoes by hand in a bowl until chunky, then stir in 1 tsp of salt.
4. Stretch the pizza dough on a floured surface into a 12-inch round, being gentle to avoid tearing.
5. Transfer the stretched dough to a piece of parchment paper for easy handling.
6. Spread the crushed tomato mixture evenly over the dough, leaving a ½-inch border for the crust.
7. Tear the fresh mozzarella cheese into small pieces and distribute them over the sauce.
8. Drizzle 1 tbsp of extra virgin olive oil over the pizza to enhance browning.
9. Slide the pizza on the parchment paper onto the preheated stone or sheet in the oven.
10. Bake for 8-10 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
11. Remove the pizza from the oven and let it cool on a rack for 2 minutes to set the cheese.
12. Top the pizza with fresh basil leaves and drizzle with the remaining 1 tbsp of extra virgin olive oil.
Perfectly crisp with a chewy interior, this pizza delivers a smoky flavor from the high heat and a fresh burst from the basil. Serve it straight from the oven with a sprinkle of red pepper flakes for a little kick, or pair it with a simple salad for a complete meal.
Succulent BBQ Shrimp Skewers
You know those summer evenings when you just want something quick, smoky, and absolutely delicious? Yeah, these BBQ shrimp skewers are exactly that. They come together in no time and deliver big flavor with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– Large raw shrimp, peeled and deveined – 1 ½ lbs
– Olive oil – 2 tbsp
– Garlic powder – 1 tsp
– Smoked paprika – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Lemon – 1
Instructions
1. Pat the 1 ½ lbs of large raw shrimp completely dry with paper towels.
2. In a medium bowl, combine the 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper.
3. Add the dried shrimp to the bowl and toss until evenly coated in the spice mixture.
4. Thread the seasoned shrimp onto metal or soaked wooden skewers, placing about 4-5 shrimp per skewer.
5. Preheat your grill or a grill pan to medium-high heat (about 400°F).
6. Place the shrimp skewers on the hot grill and cook for 3 minutes.
7. Flip the skewers and cook for another 3-4 minutes, until the shrimp are opaque and pink.
8. Cut the lemon in half and squeeze the juice from one half over the cooked skewers immediately after removing them from the grill.
9. Serve the skewers hot, garnished with wedges from the remaining lemon half.
Grilled to perfection, these shrimp are juicy with a slightly crisp, smoky exterior. The lemon brightens everything up beautifully. Try serving them over a simple cilantro-lime rice or with a cool avocado crema for dipping.
Conclusion
From smoky ribs to vibrant veggies, these 28 green egg recipes unlock a world of flavor right in your backyard. We hope you find a new favorite to fire up this season! Give one a try, then drop a comment below to tell us which dish you loved most. If you enjoyed this roundup, please share it on Pinterest to help fellow grill masters discover it, too. Happy grilling!
