Give Your BBQ a Global Twist

Hamburgers and hot dogs may be the most popular main dish choices for cookouts. But it’s good to spice things up sometimes, and doing something unexpected can be fun for you and your guests. Numerous international flavors are becoming more mainstream too, so finding the right ingredients is easier than it used to be. Check out our ideas that will help you say goodbye to ho-hum BBQ menus this summer.

Mix up the Marinades

Grilled main dishes at cookouts (that aren’t burgers or dogs) tend to be marinated. Marinades often rely on a lot of salty ingredients for flavor, but it doesn’t have to be that way. Middle Eastern, Indian, and Mediterranean cooking turns to plain yogurt to tenderize and flavor meats like chicken, lamb, and beef. We love this idea for several reasons. First, yogurt adds extra nutrients like calcium and vitamin D. It plays well with fiery or smoky spices like chili powder, cayenne, cumin, smoked paprika, and hot paprika. And it’s also very compatible with cooling herbs like mint and dill.

• Our Grilled Chicken with Yogurt Marinade earns two Guiding Stars and can marinate anywhere from 1 to 12 hours—super convenient! Or try Garlic Yogurt Marinated Steaks that give a taste of the Mediterranean and earn three Guiding Stars.

• We keep the sodium in check for this Flank Steak with Cracked Wheat Salad. The marinade has just ¼ teaspoon of salt (plus ½ teaspoon in the salad to boost overall flavor). Serve the steak with any side you like, or make it as written.

• Caribbean flavors work well on either chicken or steak, including warm spices like allspice, nutmeg, clove, and cinnamon. For an even quicker approach, marinate with bottled jerk seasoning. Get those island vibes from Spicy Island Beef Kebabs with steak and plantains, grilled Jamaican Jerk Chicken, or gingery Caribbean Chicken Breasts that you can broil or grill.

• An Indian flavor combo of lime, coriander, and red chili pepper elevates these Chicken Satay skewers (add vegetable skewers to complement the chicken). 

Jazz up the Coleslaw

Veggie-based side dishes are a great way to bring new flavors to the table and complement your grilled proteins. Coleslaw is a perennial cookout favorite and especially quick to toss together with prepared mix, which earns three Guiding Stars. Give coleslaw an international flair by changing up the dressing or altering the mix of vegetables. Traditional coleslaw dressings can be high in sodium, sugar, and fat, so the bottled versions generally don’t earn Guiding Stars. But if you make your own dressing, you can make it healthy and more interesting. Check out the two versions below for inspiration:

• This Sesame Ginger Coleslaw incorporates both strategies—healthy and interesting. It combines a sesame, orange, and low-sodium orange juice dressing with a mixture of red cabbage and summer squash. The result? An unexpected, punchy side dish that’s just different enough to wake up the taste buds. It’s a good counterpart to veggie burgers, grilled fish, or chicken kebobs.

• Miso Coleslaw has a sweet and tangy dressing made from light miso, garlic, mustard, lime juice, and orange juice. The mix of vegetables is up to you, but it’s best with sturdy veggies that won’t wilt under the dressing. Finely chopped kale, celery, green onion, carrots, shredded fennel, radishes, and red cabbage make a pretty mix. (I’d probably add in some diagonally sliced sugar snap peas too, just because I like them.)

Perk up the Potato Salad

Potatoes are a staple food in many countries, so there are many alternative ways to flavor traditional potato salad. In most cases that will mean swapping out the standard mayo-and-mustard dressing for more international flavors. International potato salads frequently call for oil instead of mayonnaise, so they feel lighter and can be less caloric. The key to these salads is bumping up their impact with a variety of interesting spices, herbs, and additional vegetables. Here are some zesty options:

• Lebanese Potato Salad uses the typical russet potatoes but calls for fresh mint, scallions, lemon juice, and olive oil for a simple, fresh taste.

• Perfect for a sit-down summer dinner, our Italian Potato Salad features vegetables available at the height of the season. New potatoes, green beans, zucchini, and summer squash are dressed in a light vinaigrette, garnished with lemon zest, and served over radicchio.

• If you like, you can grill baby potatoes for a potato salad instead of boiling them. It makes for a satisfying and more unusual salad, like the one here. Feel free to add in other grilled veggies and season and dress it as you like.

• Our Curried Potato Salad uses plain, low-fat Greek yogurt instead of mayo, curry powder, and hot pepper sauce. The rest of the salad has standard ingredients, so you can simply use the dressing on your regular potato salad mixture for a zingy side dish.

Add Variety to the Veggies

Corn on the cob is a cookout favorite we usually grill or boil. It can also be microwaved, a handy option that frees up grill space and doesn’t heat up the kitchen. For a more international vibe, brush the corn with a flavored butter or sprinkle it with spices and herbs. A simple crowd-pleaser is our Corn with Lime Butter. You can also season melted butter with creole seasoning, or season the corn with parmesan and garlic salt. Or skip the butter altogether and try this Indian treatment: rub the cooked corn with fresh lime, then sprinkle with chili powder and a little salt.

Salsa and chips are popular at BBQs, and there are many ways to spice things up with a homemade salsa. Here are some of our favorite Guiding Star-earning salsas:

Think beyond the basic veggie platter and give your BBQ guests something more interesting to enjoy! Grilling vegetables is usually not an issue if you’re already grilling other foods. But if you’re short on space, grill the vegetables first since they don’t need to be served piping hot. Try these more unusual options for grilled veggie dishes: