60 Low-Carb Grilling Recipes

My husband and I grill dinner almost every night, and I love grilling veggies for a side dish. I serve this grilled bacon wrapped asparagus recipe with meat and sliced fresh tomatoes for a wonderful meal. —Trisha Kitts, Dickinson, Texas

A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered the techniques, you'll be enjoying them all summer long. —Matthew Hass, Franklin, Wisconsin

I don't really like cabbage, but I fixed this recipe and couldn't believe how good it was! We threw some burgers on the grill and our dinner was complete. I never thought I'd skip dessert because I was full from eating too much cabbage! —Elizabeth Wheeler, Thornville, Ohio

My family prefers these mild-tasting chicken wings more than the traditional hot wings. They are great for any gathering. —Laura Mahaffey, Annapolis, Maryland

My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.

We like trying to make “street foods” at home, perfecting recipes for dishes like gyros and these spiced burgers, known as kofta. — Anne Henry, Toronto, Ontario

This versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. —Karen Anderson, Fair Oaks, California

A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California

Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon. A touch of dill adds a fresh, clean finish. —April Lane, Greeneville, Tennessee

You'd be hard-pressed to find a marinade that's this flavorful from any store! Add or subtract the jalapenos to suit your gang's taste, and you'll be grilling a new family favorite before you know it. — Rusty Collins, Orlando, Florida

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

I've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. —Mary Hills, Scottsdale, Arizona

I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. —Jessica Levinson, Nyack, New York

My husband made sausage and veggie kabobs when we didn't have buns to make classic sausage bombers. Grill ‘em up, then add cheese cubes. —Cindy Hilliard, Kenosha, Wisconsin

This grilled side goes well with pasta or meats also made on the grill. Thanks to the Cajun seasoning, it gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas

I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and this steak marinated in beer and lime juice honors their passion for cooking. —Adan Franco, Milwaukee, Wisconsin

When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada

This is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. —Sheryl Shenberger, Albuquerque, New Mexico

At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California

This grilled chicken gets a lovely pop of color and flavor from the lime butter—don't skip it! —Diane Halferty, Corpus Christi, Texas

Take these cheesy, fiery appetizers straight to the grill so you can add a touch of smoke. We pass them with bowls of guacamole and sour cream. —Wayne Barnes, Montgomery, Alabama

Wondering what to do with all of your vegetable garden zucchini? Tired of the same old bread and roasted recipes? This is a great alternative with the added bonus of being healthy. You can BBQ or roast the zucchini.

I once wanted a peppered steak for supper, so I tossed some spices together and came up with this recipe. My family thoroughly enjoyed it.—Stephanie Moon, Boise, Idaho.

I created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. —Lisa Speer, Palm Beach, Florida

A simple dry rub is enough to turn roast beef into a real crowd pleaser. The slightly spicy meat is scrumptious the first and second time around, piled on top of fresh crusty bread. —Allison Ector, Ardmore, Pennsylvania

We like the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina

I created this recipe years ago, after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding to the buttermilk mixture; this releases the oils in the leaves and flavor the chicken better. —Sue Gronholz, Beaver Dam, Wisconsin

These steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas

Orzo is a tiny pasta shaped like rice. We like to use it as a base for veggies, lemony vinaigrette and cheeses like mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina

Here's a simple dish with big bold lemon and rosemary flavors that's made with very few ingredients. It's great by itself but can also be used on top of salad greens as another creative dinner option. —Debbie Carter, Kingsburg, California

I make these tasty loin chops all the time and my family never tires of them. I whip up this pork chop marinade and let them soak overnight to get them tender. —Jean Neitzel, Beloit, Wisconsin

If you’re a guacamole lover, try this fun grilled version that gives it a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. —Lindsay Sprunk, Noblesville, Indiana

This marinated steak is so moist that it will become one of your favorite ways to serve beef. You can even prepare it on the grill. It can be easily cut into thin slices. —Heather Ahrens, Columbus, Ohio

Grilling in foil is an easy technique I use with foods that cook quickly, like fish, shrimp, bite-sized meats and fresh veggies. The options are endless—and the cleanup is easy. —A.J. Weinhold, McArthur, California

Folks can find me grilling, no matter the weather. This moist pork tenderloin has loads of flavor thanks to its special spice blend, and it doesn't get much easier to make. My wife especially likes that she doesn't have to do the cooking! —Steve Ehrhart, Villa Park, Illinois

My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or try sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee

Here's a tasty take on the popular beer-can chicken. Once the bird is on the grill, the work's basically done. And cleanup is a cinch—a must for a guy like me. —Steve Bath, Lincoln, Nebraska

This recipe is my favorite out of all my grilled pork chop recipes. I start preparing this entree the night before I plan to grill it.—Erica Svejda, Janesville, Wisconsin

We grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. —Donna Alwine, Bloomington, Indiana

I love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. —Gwen Wedel, Augusta, Michigan

Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania

Rosemary adds a special touch to these beautifully glazed pork chops that are just right for any meal. —Louise Gilbert, Quesnel, British Columbia

As a starter or light snack, this bruschetta is a wonderful way to savor the season with just a bite of fresh peach amid a medley of lively flavors. —Nikiko Masumoto, Del Ray, California

A true Southerner to the core, I love to cook—especially on the grill. This recipe is one of my favorites! The seasoning rub makes a wonderful marinade, and nothing beats the summertime taste of these flavorful grilled steaks! —Sharon Bickett, Chester, South Carolina

This super-fresh dinner is pure summer—juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead. —Shannon Roum, Cudahy, Wisconsin

Herbs are a fast and flavorful way to dress up pork. Plus, they make the chops look so pretty on a platter. I prepare these year-round as a way to capture the taste of summer. —Dianne Esposite, New Middletown, Ohio

Sunday is grill-out day for my husband, Cliff, and these bacon-wrapped stuffed jalapenos are one of his specialties. We usually feature them at our annual Daytona 500 party. They disappear from the appetizer tray in no time.

My husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Serve with sides of rice and fried plantains. —Gretchen Ospina, Columbia Heights, Minnesota

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

This is a different twist on tilapia that I created for my wife. She enjoyed the combination of mango with the Parmesan. There's nothing like eating this out on the deck with a cold glass of iced tea. —Gregg May, Columbus, Ohio

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

The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-themed birthday party. It smelled so good on the grill that guests could hardly wait to try a piece! —Sharon Hanson, Franklin, Tennessee

This is a perfect way to use up your garden's green beans. The Cajun flavor makes it different from your regular green bean recipe. —Shannon Lewis, Andover, Minnesota

These juicy steaks are a favorite meal of ours when we go camping. Let them sit in tangy, barbecue-inspired marinade overnight and you've got a rich and hearty dinner ready to grill up the next day. —Louise Graybiel, Toronto, Ontario

Teens like assembling these creative kabobs almost as much as they like devouring them. The whole family is sure to love the sensational Southwestern flavor of this twist on beef shish kabobs. —Dixie Terry, Goreville, Illinois

I love the way these fresh flavors blend together. It's a snap to throw this together using leftover burgers for a quick, healthy lunch. The burgers can also be served on buns. —Rachelle McCalla, Batesville, Arkansas

When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! —Lisa Bynum, Brandon, Mississippi

My in-laws taught me a lot about cooking, so any time I come across a great new recipe, like these Greek-inspired pork chops, I enjoy making it for them. These grilled chops are bright, lemony and have become a quick new favorite. —Geri Lipczynski, Oak Lawn, Illinois

Even though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia