4 Simple Grilling Meals

Today 24/7 MOMS brings you 4 simple grilled main dish recipes in our series of weekly Summer grilling recipes. Stop in each Monday for your new Summer recipes.

Pizza on the Grill Recipe
from: Taste of Home


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons canola oil
  • 2 teaspoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2-3/4 to 3 cups all-purpose flour
  • 2 cups cubed cooked chicken
  • 1/2 to 3/4 cup barbecue sauce
  • 1/2 cup julienned green pepper
  • 2 cups (8 ounces) shredded Monterey Jack cheese


  • In a large bowl, dissolve yeast in water. Add the oil, sugar, baking soda, salt and 2 cups flour. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough into a 13-in. circle. Transfer to a greased 12-in. pizza pan. Build up edges slightly.
  • Grill, covered, over medium heat for 5 minutes. Remove from grill. Combine chicken and barbecue sauce; spread over the crust. Sprinkle with green pepper and cheese. Grill, covered, 5-10 minutes longer or until crust is golden and cheese is melted. Yield: 4 servings.

Fired Up Southwest Fajitas
from: McCormick


1 package McCormick® Grill Mates® Southwest Marinade

1/4 cup olive oil

Juice of 1 lime

2 tablespoons water

1 1/2 pounds flank steak

1 medium bell pepper, cut in strips

1 medium onion, cut in strips

8 flour tortillas (burrito-size)

Assorted toppings, such as salsa, sour cream, quacamole, shredded cheese and chopped tomatoes (optional)


1. Mix Marinade Mix, oil, lime juice and water in small bowl. Pierce steak with fork. Place steak, pepper and onion strips in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

2. Refrigerate 15 minutes or longer for extra flavor. Remove steak and vegetables from marinade. Discard any remaining marinade.

3. Grill or broil steak until desired doneness. Place vegetables in heated skillet or grill pan. Sauté vegetables over medium-high heat until tender.

4. Cut steak across the grain into thin slices. Spoon steak slices and vegetables into warm tortillas. Serve with assorted toppings, if desired.

Citrus Chicken Kabobs Recipe

from: Taste Of Home


  • 1 pound fresh broccoli, broken into florets
  • 2 large navel oranges
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 4 plum tomatoes, quartered
  • 1 large onion, cut into wedges
  • GLAZE:
  • 1/4 cup barbecue sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey


  • Place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain.
  • Cut each orange into eight wedges. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and oranges. In a small bowl, combine the glaze ingredients.
  • Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill kabobs, uncovered, over medium heat or broil 4-6 in. from the heat for 10-14 minutes or until chicken is no longer pink, turning and basting frequently with glaze. Yield: 4 servings.

Grilled Rosemary Beef Tenderloin
from: Mc Cormick


4 beef tenderloin steaks (filet mignon), 1/2-inch thick

1 1/2 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning or 1 1/2 teaspoons McCormick® Grill Mates® 25% Less Sodium Montreal Steak Seasoning

3 tablespoons olive oil

2 teaspoons McCormick® Parsley Flakes

2 teaspoons McCormick® Rosemary Leaves, crushed


1. Sprinkle steaks with Steak Seasoning. Mix olive oil, parsley and rosemary; brush over steaks. Refrigerate 30 minutes to 1 hour.

2. Grill over high heat 4 to 6 minutes per side or until desired doneness.

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