41 Mediterranean Grill Recipes

Chicken Skewers

Chicken skewers with tender chunks of chicken and garden-fresh veggies are easy to assemble and are always a hit at parties. —Margaret Allen, Abingdon, Virginia

Shrimp Kabobs

Marinating the shrimp in Italian dressing adds wonderful flavor to these colorful shrimp kabobs.—Sharon Aweau, Kapolei, Hawaii

Grilled Salmon with Lemon

This grilled salmon with lemon is easy to toss together for a flavor-packed fish with a succulent, flaky texture. Make the marinade in the morning, and by evening, you'll be ready to grill up a fish that'll blow everyone's taste buds out of the water.

Grilled Zucchini Salad with Mediterranean Dressing

This zucchini salad with Mediterranean dressing is the best side dish. I also like to add summer squash for a variation, or crumbled goat cheese when I want some extra creaminess. —Rashanda Cobbins, Milwaukee, Wisconsin

Grilled Eggplant with Fig, Feta and Walnuts

This recipe checks all the flavor boxes: sweet, savory, spicy and acidic. It can be a vegetarian Mediterranean main dish or side. Add a little prosciutto or a sprinkle of fresh parsley for even more flavor. —Kevin French, Dawsonville, Georgia

Greek Lemon Chicken

This grilled chicken recipe is so full of flavor! The lemon and oregano flavors shine in this simple dish. It pairs perfectly with roasted vegetables or a side salad. —Courtney Stultz, Weir, Kansas

Pork Kabobs

This recipe was originally for lamb, but I adapted it to pork and adjusted the spices. It’s always requested when the grill comes out for the season. —Bobbie Jo Miller, Fallon, Nevada

Santorini Lamb Sliders

I love lamb burgers, so I created a crowd-friendly slider version. The tzatziki sauce is best made a day or two in advance to allow the flavors to mingle. —Cristina Certano, Colorado Springs, Colorado

Stuffed Grilled Zucchini

Pair these zucchini boats with charred pork chops, smoked fish or other grilled greats. —Nancy Zimmerman, Cape May Court House, New Jersey

Orange Apricot Couscous Chicken

I love the bright flavors in this recipe. The orange juice, curry powder, feta and mint really jazz up the rest of the ingredients! Once the ingredients are assembled, this recipe comes together in no time. If you like, you can use large cubed peaches or nectarines instead of apricots. —Margee Berry, White Salmon, Washington

Spicy Grilled Eggplant

This side dish goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas

Grilled Chorizo and Shrimp Paella

This shrimp paella recipe is not only healthy but satisfying, too! It has vitamin C from the sweet red pepper, fiber from the rice, and lean protein from the chicken sausage. — Daniel Bartholomay, Fargo, North Dakota

Grilled Salmon in Foil

Steamed in its own juices, this grilled salmon in foil is incredibly tender. Curry adds a punch of flavor that’s perfectly balanced by onion and tomato. —Merideth Berkovich, The Dalles, Oregon

Salmon Salad

My son David always ordered the satisfying salmon sandwich at a local pub. In trying to replicate it, he came up with this salmon salad recipe. It’s the only recipe he’s ever made, and our entire family thinks it’s wonderful. —Susan Griffiths, Mount Pleasant, South Carolina

Lamb Kabobs

This colorful kabob wouldn’t be the same without its delicious herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb pieces. This recipe was submitted by Janet Dingler from Cedartown, Georgia.

Greek Ouzo Pork Kabobs

Do dinner like the Mediterraneans with these delightfully different kabobs. The ouzo, an anise-flavored liqueur, and the tzatziki dipping sauce give you a real taste of the Greek islands. —Francine Lizotte, Surrey, British Columbia

Sun-Dried Tomato Lamb Burgers

These lamb burgers can be made the day before and refrigerated until you’re ready to grill. Serve with a cool drink and a tomato-cucumber salad for a refreshing yet hearty meal. —Sheila Sturrock, Coldwater, Ontario

Balsamic-Glazed Fig & Pork Tenderloin

I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it’s a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas

Grilled Pork Chops

Soaked in brine and rubbed with a fragrant spice blend, these grilled pork chops burst with flavor.

Grilled Zucchini

Wondering what to do with all your garden-grown zucchini in the summer? Give it a sizzle and a little heat with this healthy side. It’s also an easy recipe to double or triple for summer cookouts. —Alia Shuttleworth, Auburn, California

Salmon with Avocado Salsa

“I’m not usually a seafood fan, but I ordered a similar salmon dish at a restaurant, and I couldn’t stop eating it. My recipe re-creation has become a favorite with family and friends.” —Renee McIlheran, Lockport, Illinois

Chicken Pitas

I switched up my mom’s recipe to create this tasty pita pocket variation. It’s one of our favorite grilled chicken recipes and is perfect for warm days. The creamy cucumber sauce goes great with the fresh, crunchy veggies. —Blair Lonergan, Rochelle, Virginia

Chicken Souvlaki

This is a favorite at our house, especially in summer. A quick trip to the market for a few ingredients results in gourmet-style Greek sandwiches that we often enjoy outdoors by the grill. Of course, a simple Greek salad on the side is a nice addition. —Becky Drees, Pittsfield, Massachusetts

Greek Pork Chops

My in-laws taught me a lot about cooking, so any time I come across a great new recipe, I enjoy making it for them. These bright, lemony chops quickly became a favorite. —Geri Lipczynski, Oak Lawn, Illinois

Grilled Herbed Olives

A few years ago, we hit the olive bar at our local grocery store and were amazed with the grilled olives. I never thought to grill olives before! Use whatever herbs you prefer. You could also use black olives or a combination of green and black. —Debra Keil, Owasso, Oklahoma

Triple Tomato Flatbread

Tomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my garden’s plum, sun-dried and cherry tomatoes. The dish is easy and will impress. —Rachel Kimbrow, Portland, Oregon

Summer Harvest Grilled Panzanella Salad

This colorful and healthy grilled panzanella salad is a delicious twist on the classic Italian dish that makes the most of simple, seasonal ingredients. It combines the smoky flavors of grilled summer vegetables- with juicy tomatoes, crusty bread and a zesty vinaigrette. Panzanella salad is best enjoyed after the bread has soaked up all the flavors and juices from the veggies and dressing. —Olga Kouloufakos, Lake Pleasant, Massachusetts

Grilled Vegetable Platter

This recipe is the best of summer in one dish! These pretty veggies are perfect for entertaining. Grilling brings out their natural sweetness, and the easy marinade really perks up the flavor. —Heidi Hall, North St. Paul, Minnesota

Grilled Bruschetta

This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. —Brittany Allyn, Mesa, Arizona

Grilled Chicken Caesar Salad

Whenever we’re invited to potlucks, I’m always asked to bring a salad because people know it’s one of my specialties. This dish is especially good on summer days when it’s too hot to cook on the stove. —Deb Weisberger, Mullett Lake, Michigan

Steak Salad

My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It’s irresistible! —Marla Clark, Albuquerque, New Mexico

Chicken Caesar Salad

Ready in just 10 minutes, this classic chicken caesar salad features tender chicken breast, crisp romaine and a zesty homemade dressing. It’s a flavorful favorite you’ll want to make again and again.

Grilled Mushrooms

Mushrooms cooked over hot coals always taste good, but this easy recipe makes them taste fantastic. As a mother of two children, I love to cook entire meals on the grill. It’s fun spending time outdoors with the kids. —Melanie Knoll, Marshalltown, Iowa

Grilled Broccoli

I started using this recipe in 1987, when I began cooking light, and it’s been a favorite side dish ever since. With its lemon and Parmesan flavors, it once took second place in a cooking contest. —Alice Nulle, Woodstock, Illinois

Lemon Garlic Mushrooms

I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida

Balsamic Chicken Pasta Salad

Kiss bland pasta salad goodbye with this zippy, tangy and sweet balsamic chicken pasta salad. Each bite is crammed full of bacony, cheesy flavor, and the bow ties and chicken will fill you right up.

Honey-Glazed Chicken Kabobs

This is my husband’s favorite "special day" meal. I serve it with rice pilaf, salad and grilled garlic bread. —Tracey Miller, Aiken, South Carolina

Grilled Shrimp

These buttery grilled shrimp are so good you'll want to eat them all summer long! Learn how to grill shrimp as an easy appetizer or topping for salads, grain bowls and more.

Orange Marmalade Salmon

This moist, tender salmon takes just a handful of ingredients and is pretty enough to serve guests. —Judy Grebetz, Racine, Wisconsin

Grilled Tuna Steak

Grilled tuna steak recipes aren’t limited to restaurants. After enjoying yellowfin tuna in southwest Florida, I came up with this recipe so I could enjoy the flavor of my favorite fish at home. —Jan Huntington, Painesville, Ohio

Simple Pork Chop Marinade

This pork chop marinade is so simple that I use it on all kinds of meat. For a more robust flavor, let the meat marinate in the refrigerator overnight. —Lori Daniels, Beverly, West Virginia

Mediterranean Grill Recipes FAQ

What are typical Mediterranean foods?

For centuries, the Mediterranean Sea acted as a bustling trade route, bringing a colorful array of spices like cinnamon, saffron and paprika, along with grains from Northern Africa, the Middle East and Europe. This dynamic exchange introduced new culinary techniques (think grilling and slow-roasting) and flavors, shaping the rich Mediterranean dining culture we appreciate today.

Fresh, seasonal ingredients combined with a sunny climate play a major role in defining the Mediterranean diet. But no matter what region you’re visiting along the Mediterranean coast, expect to find memorable key ingredients:

• Olive oil: It’s the star of the show.
• Whole grains and legumes: Couscous and farro are hearty, while chickpeas and lentils bring a mild nuttiness.
• Proteins: Lean and tender meats (chicken and lamb) and seafood (salmon and sardines) are necessary components.
• Dairy: In moderation, feta and Greek yogurt add a creamy, velvety texture.
• Herbs and spices: Fresh oregano, mint and rosemary bring brightness, while paprika and sumac add smoky and tangy components.
• Breads: Grilled pita and flatbreads are perfect for scooping and dipping.

What’s a simple Mediterranean menu for dinner?

My typical go-to Mediterranean-influenced dinners draw from my roots in plant-based cooking. Here’s a simple menu I’ve curated for everyone to enjoy:

Starter: Hummus and Grilled Flatbread

Chop up a colorful assortment of crudite (carrots, red bell peppers, zucchini) for dipping in a smooth hummus, topped with fresh-squeezed lemon and Maldon sea salt.

Main Course: Grilled Lamb Kabobs

Our Test-Kitchen approved grilled lamb kabob recipe is a hit! It’s a simple way to gather friends and family around a hot, charcoal grill, soaking in those smoky flavors.

Dessert: Fresh Fruit Parfait

Round off this satisfying and effervescent meal with a light, sweet finish. I use Greek yogurt (or vegan coconut yogurt) as a base, then add fresh-cut strawberries and blueberries and finish with a sprinkle of toasted pine nuts, walnuts and drizzled honey.