5 30-Minute Dinners To Grill This Week

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

    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.

    Here are all the ingredients you'll need to make these five dinners:

    Here's what's on the menu:

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

    2. Grilled Salmon and Kale Salad with Mango and Avocado

    3. Blistered Tomato, Portobello, and Feta Sandwiches

    4. Grilled Chicken and Romaine Salad with Croutons and Lemon-Basil Dressing

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

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


    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


    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


    Baguette, 1 large

    Corn tortillas, 1 10-count bag


    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.

    You'll need a grill chimney and charcoal briquettes, as well as some newspaper and a stick lighter or matches.

    Get a chimney here and the briquettes here.

    Here's how to light a grill chimney:

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

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