#grilling
12 viral recipes tagged #grilling.
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أفضل تتبيلة ستيك
A balanced soy-Worcestershire-garlic marinade that seasons deep, builds a lacquered crust, and never turns the meat mushy. Six pantry staples, forty minutes on the counter, and a steakhouse sear at home.
grillingmarinadeweeknight -
كارني أسادا
Thin skirt steak marinated in citrus, garlic, and toasted chile, then charred fast and hard over a screaming-hot fire until the edges are lacquered and the center still blushes. Sliced against the grain, it's the smoky, juicy heart of every great taco de carne asada.
grillingmexicanweeknight -
سلمون مشوي
Thick, skin-on salmon fillets get a smoky-sweet spice rub, then hit a hot grill so the skin crisps while the inside stays silky and just-set. A quick honey-Dijon-lemon glaze brushed on after the flip caramelizes into a glossy finish without scorching. Grilling over direct heat is fast and forgiving, and the crisp skin does double duty as a built-in non-stick layer.
seafoodgrillingamerican -
صلصة باربكيو منزلية
This is a thick, glossy Kansas City-style barbecue sauce built on a ketchup and molasses base, balanced with cider vinegar, brown sugar, and a whisper of smoke and cayenne. A slow 20-minute simmer melds the sweet, tangy, and savory notes and reduces the sauce until it clings to the back of a spoon, so it brushes onto ribs and chicken without sliding off. Because you control the sugar and heat yourself, it tastes fresher and far less cloying than anything poured from a bottle.
americancondimentsauce -
شيش كباب اللحم البقري
Tender cubes of top sirloin soak in a soy, lemon, and Worcestershire marinade, then grill alongside sweet peppers and red onion until charred at the edges and juicy-pink in the middle. Threading the beef on its own skewers is the trick: the meat hits a perfect medium while the vegetables blister instead of steaming, so every bite tastes grilled, not gray.
grillingbeefsummer -
برجر الديك الرومي العصيري
Lean ground turkey has a reputation for turning out dry and bland, but this version stays genuinely juicy thanks to grated onion, a spoonful of mayonnaise, and a panko binder that traps moisture as the patties cook. A quick sear builds a savory browned crust while the inside stays tender, and a hit of Worcestershire, Dijon, and smoked paprika gives every bite real depth. Cook just to 165°F, rest a couple of minutes, and pile onto a toasted bun.
americanmain-courseground-turkey -
خلطة توابل الباربكيو
A sweet-smoky all-purpose barbecue rub built on brown sugar, two kinds of paprika, and a backbone of garlic, onion, cumin, and mustard powder. The sugar caramelizes into a lacquered, mahogany crust on low-and-slow cooks, while the balanced salt level lets you season generously without over-salting. Ten minutes of measuring and whisking gives you a full cup that outperforms anything in a shaker bottle.
americancondimentgrilling -
دجاج علبة البيرة
A whole chicken perched upright on a half-full can of lager, coated in a sweet-smoky rub and roasted over indirect heat until the skin crackles and the meat practically falls off the bone. Standing the bird vertically exposes every inch of skin to circulating hot air, so it browns evenly while the dark meat down near the grate cooks through at the same pace as the breast. It is a low-effort showpiece: fifteen minutes of hands-on work, then the grill does the rest.
grillingamericanmain-course -
أجنحة دجاج مشوية
Smoky, crackly-skinned chicken wings with juicy meat that pulls cleanly off the bone, finished in a quick buffalo-style butter sauce. The secret is two-zone grilling: the wings render slowly over indirect heat with the lid down, then take a fast sear over the flames for char without flare-up scorch. A brown sugar and smoked paprika rub gives them deep color and a savory-sweet crust before the sauce ever touches them.
grillinggame-dayamerican -
كباب الدجاج التركي
These Turkish chicken kebabs — tavuk şiş — are chunks of chicken thigh soaked in a garlicky yogurt, tomato paste, and pul biber marinade, then threaded onto skewers and grilled until the edges blister and char. The yogurt's lactic acid tenderizes gently while its milk solids caramelize over the fire, so you get deeply browned, smoky exteriors around meat that stays remarkably juicy. Finished with a bright sumac-onion salad, they taste like the best street-cart skewers in Istanbul.
turkishgrillingchicken -
صدور الدجاج المشوية
Boneless chicken breasts pounded to an even thickness, quick-brined for 30 minutes, and seared over medium-high heat until the outside is smoky and lacquered while the inside stays genuinely juicy. The brine seasons the meat all the way through and buys you a margin of error against overcooking, and a light brown-sugar-and-paprika rub builds deep grill color without burning. It is the plain-sounding dinner that quietly becomes the thing everyone asks you to make all summer.
grillinghigh-proteingluten-free -
سلمون مشوي على لوح خشب الأرز
A salmon side slathered in a brown sugar–Dijon glaze and grilled gently on a water-soaked cedar plank, so it steams and smokes at the same time. The wood shields the fish from direct flame, keeping the flesh silky and just-set while the smoldering cedar perfumes every bite. Because nothing touches the grates, there is no sticking, no flipping, and cleanup is almost nonexistent.
grillingseafoodamerican