Print

Fresh Gluten-Free Grilling Recipes Easy for the Perfect Summer BBQ

gluten-free grilling recipes - featured image
Print Recipe

A collection of simple, vibrant, and delicious gluten-free grilling recipes perfect for summer BBQs, featuring fresh proteins, veggie skewers, and gluten-free sides.

Ingredients

  • Chicken breasts or thighs, boneless and skinless (about 1.5 pounds)
  • Salmon fillets, skin on (4 pieces, about 6 oz each)
  • Shrimp, peeled and deveined (1 pound)
  • Extra virgin olive oil (about 5 tablespoons total)
  • Fresh lemon juice and zest (from 1 lemon)
  • Garlic, minced (3 cloves)
  • Fresh herbs: rosemary, thyme, parsley (about 2 tablespoons chopped)
  • Sea salt and freshly ground black pepper, to taste
  • Zucchini (2 medium), sliced into thick rounds or half-moons
  • Bell peppers (2 large), assorted colors, cut into chunks
  • Cherry tomatoes (a handful), whole and firm
  • Red onion (1), cut into wedges
  • Portobello mushrooms (8 oz), large caps, cleaned and sliced
  • Balsamic vinegar (1 tablespoon)
  • Honey or maple syrup (1 teaspoon, optional)
  • Gluten-free bread or buns (brands like Udi’s)
  • Almond flour (for flatbreads or coatings)
  • Chickpea flour (for pancakes or fritters)
  • Greek yogurt, plain (for dressings or dips)
  • Cucumber, diced (for salads)
  • Fresh mint and dill (for dressings and garnish)

Instructions

  1. Marinate the Proteins: In a mixing bowl, combine 3 tablespoons extra virgin olive oil, juice and zest of one lemon, 3 minced garlic cloves, 2 tablespoons chopped fresh herbs (rosemary and thyme), salt, and pepper. Add chicken breasts, salmon fillets, or shrimp. Toss gently to coat. Cover and refrigerate for at least 30 minutes, no longer than 2 hours.
  2. Prepare the Veggie Skewers: Chop zucchini, bell peppers, red onion, portobello mushrooms, and cherry tomatoes. Toss with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey or maple syrup (optional), salt, and pepper. Thread veggies onto skewers in alternating pattern.
  3. Preheat the Grill: Heat grill to medium-high (about 375°F). Clean grates well.
  4. Grill the Proteins: Place chicken and salmon skin-side down on grill. Shrimp cooks faster (2-3 minutes per side). Turn once halfway through. Use instant-read thermometer to check doneness (chicken 165°F, salmon 145°F).
  5. Grill the Veggie Skewers: Place skewers on grill, turning every 2-3 minutes until tender and slightly charred (8-10 minutes). Watch cherry tomatoes to prevent bursting.
  6. Toast the Gluten-Free Bread (Optional): Brush bread or buns lightly with olive oil and grill for 2-3 minutes until warm and slightly crisp.
  7. Assemble and Serve: Serve grilled proteins with veggie skewers and gluten-free bread. Add a dollop of Greek yogurt mixed with fresh mint and cucumber. Garnish with fresh dill or parsley.

Notes

Do not marinate fish longer than 2 hours to avoid ‘cooking’ it with acid. Use an instant-read thermometer to avoid overcooking. Preheat grill properly and oil grates or food to prevent sticking. Turn food only once or twice for best caramelization. Let meats rest 5 minutes after grilling. Keep veggies uniform in size for even cooking. For stovetop, use a grill pan and roast veggies in oven at 425°F for 20 minutes as an alternative.

Nutrition

Keywords: gluten-free, grilling, BBQ, summer recipes, chicken, salmon, shrimp, veggie skewers, gluten-free bread, healthy, easy, fresh

Find it online: https://snappyspoon.com/fresh-gluten-free-grilling-recipes-easy-for-the-perfect-summer-bbq/