Memorial Day weekend is a time of reflection, remembrance, and celebration. As families and friends come together to honor the sacrifices of our military heroes, one cherished tradition takes center stage: grilling. Grilling has become synonymous with Memorial Day weekend, as it combines outdoor cooking, socializing, and the enjoyment of delicious food. Whether you’re hosting a backyard barbecue or joining a potluck with loved ones, the enticing aroma of sizzling meats and veggies on the grill sets the stage for a memorable and enjoyable gathering.
Here are a few of our favorite grilling recipes to try courtesy of Festival Foods.
Teriyaki Beef Kabobs With Pineapple & Peppers
Fire up the grill and make these sweet and savory Teriyaki Beef Kabobs with Pineapple and Peppers. Pair with brown rice or quinoa for a scrumptious, nutrition-packed meal.
Ingredients
1 Tbsp. sesame oil
1 Tbsp. grated fresh ginger
3 cloves garlic, minced
1 tsp. red pepper flakes
¾ cup teriyaki sauce
¾ cup pineapple juice
2 Tbsp. less sodium soy sauce
1 ½ lb. beef sirloin, cut into 1 ½-inch cubes
½ pineapple, peeled, cored and cut into 1 ½-inch cubes
1 red onion, cut into 1 ½-inch cubes
2 bell peppers, stem and seeds removed and cut into 1 ½-inch squares
Directions
- In medium bowl, whisk together sesame oil, ginger, garlic, red pepper flakes, teriyaki sauce, pineapple juice and soy sauce. Divide and set aside.
- Place beef cubes into a large zip-top bag. Add half of the marinade, seal the bag removing extra air and mix. Refrigerate for at least two hours or up to overnight. Place remaining half of marinade, to be used for basting, in a sealable container and refrigerate until ready to cook.
- Preheat grill. Thread beef cubes onto skewers, alternating with pieces of pineapple, red onion and bell pepper. Discard any remaining meat marinade.
- Grill kabobs over direct heat for 2-3 minutes per side. Move kabobs to area of indirect heat and brush with reserved marinade. Continue to baste until all marinade is used. Cover and cook until done (internal temperature of 145°F). Transfer to platter and let rest for 5 minutes. Serve.
Cheesy Grilled Potatoes with Bacon
Potatoes, bacon and cheese make this simple, grilled side dish a must-have for your upcoming backyard barbecues and camping trips. Customize these Cheesy Grilled Potatoes with Bacon by serving with a side of ranch, ketchup, hot sauce or plain Greek yogurt.
Ingredients
Salt, to taste
Black pepper, to taste
1 cup shredded cheddar cheese
4 slices Festival Bacon, cooked and crumbled
Product photo of Festival Bacon Old Fashioned
Festival Bacon
2 green onions, sliced
- Place potatoes on a large microwave-safe plate and cook on high for 3-4 minutes until somewhat tender. Allow to cool.
- Preheat the grill to medium heat.
- Lay two large sheets of aluminum foil together and spray with cooking spray. Use a grill pan or cast iron skillet if you prefer.
- Place one single layer of potatoes on top. Season with salt and pepper. Top with ⅓ cheese and ⅓ bacon.
- Repeat layers two more times until all potatoes, cheese and bacon are used. Fold up the sides of the foil and pinch the top closed. If using a grill pan or cast iron skillet, cover with a sheet of aluminum foil.
- Place directly on heat, cover grill and cook for 10-20 minutes, until potatoes are tender. Open foil and sprinkle with green onions. Serve immediately.
Grilled Lime & Shrimp Corn
Dinner prep doesn’t get much easier than a foil packet filled with meat and vegetables that you can toss on the grill, in the oven or roast on the campfire.
Ingredients
¼ cup fresh orange juice
2 Tbsp. less sodium soy sauce
2 Tbsp. honey
2 garlic cloves, minced
2 tsp. fresh ginger, peeled and grated
1 tsp. ground coriander seeds
¼ tsp. black pepper
2 ears corn, cut crosswise into 4 pieces
1 ½ lbs. large shrimp, peeled and deveined
- To prepare the marinade, combine lime juice, orange juice, soy sauce, honey, garlic, ginger, ground coriander and pepper in a bowl until well combined.
- Tear off 2 large pieces of heavy duty aluminum foil and stack them on top of each other. Place marinade, corn and shrimp in the middle of the foil. Crimp foil closed, rolling sides to fully seal the packet. Place on hot coals of a campfire or grill (or in 450°F oven if at home). Cook 10 minutes on grill or 30 minutes in the oven. Serve.
Grilled Veggies & Chicken Sausage
This colorful and flavorful blend of fresh veggies and lean chicken sausage gets tossed in a tangy marinade with fresh herbs, and the whole mix gets grilled together.
Ingredients
2 medium summer squash, sliced
1 large onion, sliced into rings
1 lb. fresh green beans, trimmed
1 large red pepper, sliced
1 cup cherry tomatoes, halved
4 chicken sausages, sliced
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2 Tbsp. lemon juice
1 tsp. granulated sugar
1 tsp. salt
½ tsp. black pepper
2 Tbsp. fresh basil, minced
2 Tbsp. fresh oregano, minced
Cooking spray
- Combine vegetables and sausage in a large bowl. Set aside.
- In a small bowl, whisk together all marinade ingredients. Add marinade to vegetables and sausage, and stir several times to coat. Cover bowl and marinate in the refrigerator for 1-2 hours.
- Remove vegetable and sausage mixture from the bowl; discard the marinade. Heat grill to medium-high heat.
- Place vegetable and sausage mixture onto a grill pan coated with cooking spray. Grill for 10-15 minutes, tossing occasionally, until everything is cooked. Serve warm.Enjoy the weekend everyone!
