On the grill


Sizzling Spring Recipes

By Shyla Stokes


It’s common to pack on a few extra pounds during those chilly winter days. Meals (at least mine) seem to consist of tasty baked treats and carb-loaded dinners. Now that spring has sprung, it’s time to shed our winter weight, so let’s fire up the grill with these simple and healthy warm-weather recipes.

Grilled Pizza


1 pre-made pizza crust, such as Mama Mary’s

1/3 cup of marinara sauce

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 pound kielbasa, thinly sliced

1 red pepper, diced

1/2 cup chopped red onion

1/2 cup sliced mushrooms

2 cups shredded mozzarella

Optional: red pepper flakes



Preheat grill to high heat.

Drizzle olive oil and balsamic vinegar on pizza crust. Add 1/3 cup of marinara sauce, evenly spread over the crust.

Place thinly sliced kielbasa sausage evenly over the sauce. Next, add plenty of veggies for a full pizza.

Cover the entire the pizza with mozzarella.

Spray grill with olive oil. Grill the pizza for about ten minutes or until the bottom is dark and crispy.

Serve immediately.


Grilled Shrimp Tacos with Avocado Salsa


24 shrimp, raw, peeled and deveined

wooden or metal skewers. Soak wooden ones in water for 20 minutes prior to grilling.

feta cheese and red cabbage for topping

8 small flour or corn tortillas

Avocado Salsa:

3 avocados, diced

1/2 cup diced red onion

1 jalapeno, seeded and diced

1/4 cup chopped cilantro

3 tablespoons lime juice

1 tablespoon olive oil

1 clove garlic, minced

sea salt and fresh cracked pepper to taste


Shrimp marinade:

1 tablespoon olive or coconut oil

1/4 teaspoon cumin

1/4 teaspoon sea salt

1/4 teaspoon chili powder

1 clove garlic, minced

1 teaspoon lime juice



Combine ingredients for the avocado salsa, then place in the fridge to chill.

Preheat grill to medium-high heat.

In a large bowl, combine marinade ingredients. Toss shrimp, fully coating, and allow to marinate while the grill is heating, but no longer.

Skewer the shrimp, then cook on the grill about 2-3 minutes on each side.

Heat tortillas on the grill or in the microwave.

Assemble the tacos using shrimp, chopped cabbage, avocado salsa and topped with feta cheese and extra lime if desired.


Lemon Greek Chicken Kebabs with Tzatziki Sauce


6-8 wooden or metal skewers. Soak wooden ones in water for 20 minutes prior to grilling.

2 pounds chicken breast, cut into 1-inch cubes


Lemon Greek Chicken Marinade:

3 tablespoons of lemon juice

2 tablespoon red wine vinegar

2 tablespoon olive or coconut oil

3 cloves of garlic, minced

2 teaspoons dried oregano

1 teaspoon dried parsley

1 teaspoon fresh cilantro, chopped

1 teaspoon sea salt


Tzatziki Sauce:

2 cups plain, full fat Greek yogurt

1 cucumber, seeded and finely diced

1 tablespoon fresh dill

4 cloves garlic, minced

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1/2 teaspoon sea salt

1/4 teaspoon freshly-ground black pepper



In a large bowl, whisk together the marinade ingredients and toss the chicken to coat.

Cover and place in the refrigerator for at least 45 minutes.

Preheat the grill to medium-high heat.

Skewer the chicken. Oil the grill grates and place the chicken skewers on the grill.

Grill chicken for 3-4 minutes on each side, or until chicken is cooked through.

Combine ingredients for the tzatziki sauce. Cover and chill until ready

to serve.


Portobello Steaks (vegan)


4 Portobello mushrooms

1/4 cup of soy sauce

1/4 cup tomato sauce

2 tablespoons maple syrup

3 cloves garlic, minced

1 tablespoon onion powder

sea salt and pepper to taste



Combine all ingredients except for the mushrooms in a large bowl.

Remove stems from the mushrooms and toss them in the marinade. Cover and place in the fridge for at least one hour.

Preheat your grill to high heat. Brush the grill with oil.

Grill each mushroom for about 3-4 minutes on each side. Remove from the grill and serve warm. Perfect over pasta, on burger buns or with mashed potatoes.


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