Thankfully this summer we can host friends and family and those we couldn't be with last year. I can't wait to get my grill going and host a barbecue get togethers. This is a quick and easy, BBQ all-in menu, meat, chicken, salad, slaw and dessert. Print it, shop it, cook it, enjoy it!

Lamb Burgers with Tzatziki Sauce

Photo by simply-delicious-food

Serves 10

When my son-in-law joined the family, I needed to become an “everything lamb expert”. It’s his favorite so I include it in my regular recipe routine. This lamb burger is super fresh tasting with summer mint added to the ground lamb.

  • 2 pound ground lamb
  • 1 small chopped onion
  • 1 cup bread crumbs
  • 3 tablespoons chopped mint
  • 2 eggs (slightly beaten)
  • 4 cloves minced garlic
  • 1 tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Burger buns or pitas

Preheat the grill or grill pan to medium high heat. In a large bowl, combine ground lamb, onion, bread crumbs, mint, eggs, garlic, onion, cumin, salt and black pepper. Gently mix with your hands until all ingredients are well combined. Form into 10 equal-sized patties and place onto a parchment-lined baking sheet.

Place lamb burgers on the grill and cook for 4-5 minutes per side, or until meat has reached the desired doneness.

Serve warm burger on a toasted bun with tzatziki sauce.

Tzatziki Sauce

Makes 1 ½ cups

  • ½ cup Tofutti sour cream (non dairy sour cream or Mayonnaise)
  • ½ cup grated cucumber
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 cloves minced garlic
  • 1 teaspoon white vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon white pepper

Mix ingredients in a small dish. Refrigerate overnight to let the flavors blend.

Tequila Lime Grilled Chicken

Photo by grandbaby-cakes

Serves 8

Don’t worry this boozy chicken is not a driving hazard :) It infuses the terrific combination of tequila and lime to create a flavorful and moist grilled chicken.

  • 8 boneless skinless chicken breasts or thighs (pounded thin and evenly)
  • 1/2 cup tequila
  • 1 cup freshly squeezed lime juice (5 to 6 limes)
  • 3 tablespoons lime zest
  • 2 tablespoons honey
  • 1 tablespoon chili powder
  • 3 cloves fresh garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

In a large bowl combine lime juice, zest, honey and spices. Add chicken breast and marinate at least 30 minutes or up to 12 hours.

Preheat grill or indoor grill pan to medium high heat.

Remove chicken from marinade (discard marinade) and cook chicken breast about 3 minutes per side or until cooked through.

Classic Corn Salad


Photo by

Serves 12

Corn salad is perfect for a barbecue and the summer season. The beautiful color and taste screams summertime. I like to use fresh corn in this recipe.

  • 4 cobs of corn
  • 1 cup cherry tomatoes, chopped
  • 1 purple onion, diced
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh black pepper
  • ½ cup fresh basil

Cook the corn, either in the microwave (2 minutes on high for each cob), on the grill (about 6 minutes, turning) or placed in a pot of boiling water, cover the pot and turn off the heat. Boil 4 corn Cool corn. Slice kernels off the cob.

Place corn in a bowl. Add tomatoes, onion, vinegar, oil, salt and pepper. Toss. Add basil and serve.

Mexican Coleslaw

Photo by veggiesdon’

Serves 6

I like zesty slaw, not the traditional sweet slaw most people serve or buy. This one pairs well with this menu or any other barbeque menu.

  • ⅔ cup mayonnaise
  • 2 teaspoons honey or 1 teaspoon light agave
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • Juice and zest of 1 lime
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 bag shredded purple cabbage
  • 1 ½ cups shredded green cabbage
  • 1 ½ cups shredded carrots
  • ¼ cup finely diced red onion
  • 1 red bell pepper, stemmed, seeded and julienned

In a small bowl, mix the mayonnaise, honey, cumin, chili powder, lime juice, zest and paprika, salt and pepper.

In a medium bowl, toss the purple cabbage, green cabbage, carrots, red onion and bell pepper. Pour the dressing over the vegetables and mix to combine. Serve immediately or cover and refrigerate until ready to use.

Fresh Peach Cobbler

Photo by

Serves 10

Possibly my most favorite dessert ever, and no I’m not sharing any of this and may eat the leftovers for breakfast...yes, that sounds really good. Can be made with other fruit of your choice.

  • 8 fresh peaches – peeled, pitted and sliced into thin wedges
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • Topping:
  • 1 cup all-purpose flour
  • 1 cup sugar
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 8 tablespoons unsalted margarine, chilled and cut into small pieces
  • For serving: pareve ice cream, optional

Preheat the oven to 375°F. In a large bowl toss peach wedges with white and brown sugar, lemon juice and cornstarch.

For the topping: In a large bowl combine flour, 1 cup sugar and brown sugar, baking powder, salt, cinnamon and margarine. Mix by hand until large crumbles form.

In a large oven-safe dish pour peach mixture and sprinkle topping over the entire top.

Bake for about 45 minutes until the top is golden and crispy. Serve warm with pareve ice cream on top.