back to top
Food

5 30-Minute Dinners To Grill This Week

A whole week of grilling, from one easy shopping list!

Posted on

Grilling doesn't have to be a weekend-only thing. With a little planning, you can grill easy dinners all week long.

And really, we did the planning for you! Below are five original recipes that are easy, delicious, and perfect for busy weeknights. Each one is made entirely on the grill and comes with an easy-to-follow chart that tells you exactly where on the grill to put each ingredient (the hot side or the cooler side), and for how long. Use the grocery list below to make the five recipes in this post over the course of a week in whatever order you like.

Your safest bet is to make them all within a week of grocery shopping to ensure that the ingredients stay fresh, but it's no big deal if you do it over the course of 10 days or so. Keep your meat and fish in the freezer whether you cook this over a week or 10 days, but put it in the fridge two days before you plan to use it, so that it has time to defrost.

ADVERTISEMENT

1. Pineapple-Marinated Steak Tacos with Charred Tomato-Avocado Salsa

Lauren Zaser / Justine Zwiebel / BuzzFeed

Marinate this flank steak in the morning and it'll be ready to go by dinner time. While the meat rests, you'll throw together the salsa and heat corn tortillas and BOOM! Taco night. Get the recipe.

ADVERTISEMENT

5. Old Bay Shrimp and Pineapple Skewers with Charred Sweet Potato Wedges

Lauren Zaser / Justine Zwiebel / BuzzFeed

Cooking sweet potatoes slowly on the cooler side of the grill gets them soft and just a little bit charred. Add the shrimp skewers to the hot side of the grill at the very end, and that's dinner! Get the recipe.

Here's a shopping list for all five of these recipes:

PRODUCE

Avocado, 1

Basil, 1 bunch

Cherry tomatoes, 1 pint

Pineapple, 1 small (or 1 cup pineapple chunks)

Lemon, 1

Lacinato kale, 1 bunch

Limes, 2

Mango, 1 large

Red bell pepper, 2 medium

Red onion, 1 medium

Romaine hearts, 2

Scallions, 1 bunch

Sweet potato, 1 large

Portobello mushroom cap, 1 large

DAIRY, MEAT, AND SEAFOOD

Chicken thighs (boneless, skinless), 2 large

Feta cheese, 1 4-ounce block

Flank steak, 1 8-ounce fillet

Salmon (skin-on), 2 6-ounce fillets

Shrimp (peeled, deveined), 8 ounces

Sour cream, 1 8-ounce container

PANTRY ITEMS

Baguette, 1 large

Corn tortillas, 1 10-count bag

Mayonnaise

Old Bay seasoning

Pineapple juice, 1 12-ounce bottle

Here's exactly how to light a charcoal grill to cook these recipes. You need one side to be very hot, and the other side to be a little bit cooler

If you have a gas grill, that's fine. Just turn the burners to medium-high on one side and to medium-low on the other, then close the grill and let it get hot before you start cooking.

Here's how to light a grill chimney:

Victor Tatum / BuzzFeed

1) Crumple a couple sheets of newspaper and stuff them into the bottom of the chimney.

2) Put a layer of coals over the newspaper, crumple a second sheet of newspaper on top of those coals, and pour a second layer of coals on the very top.

3) Use a lighter or a match to light the newspaper.

4) As the newspaper burns the chimney will start smoking. Eventually the newspaper will burn up and the smoke will stop. This doesn't mean you're ready to go, though. Let the chimney continue to heat until the coals are RED HOT.

When the coals are red hot on the bottom, carefully pour them out of the chimney, onto just one half of the grill.

Victor Tatum / BuzzFeed

The half of the grill with coals will be the hot side, and the half without coals will be the cooler side.

Every. Tasty. Video. EVER. The new Tasty app is here!

Dismiss