Get inspired to up your grilling game with some delectable summertime recipes

Whether firing up the grill for a pool party, barbecue or even just a weeknight meal, one thing’s for sure: summertime means grilling season. Grilling takes many forms: your crowd may prefer the standard fare of burgers and hot dogs to flame-kissed vegetables and the artistry of a perfectly done steak. However, the possibilities don’t end there.

By mixing and matching traditional grilled classics with options that have a variety of textures and flavors, you can shake up your at-home menu and add new favorites to your routine this grilling season.

It’s easy to go from casual to elegant in a snap. The traditional faves always have their place, but if you’re looking for a different type of barbecue, add some finesse to your menu with other ideas, by re-imagining your grilling style.

Spicy Mustard Chicken Kebabs
With their easy preparation and quick cooking time, kabobs are a simple way to enjoy many of your favorite fresh flavors.

• 1/4 cup plus 1 tablespoon spicy brown mustard
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1 tablespoon white wine vinegar
• 1 pound raw boneless skinless chicken breast, cut into 1-inch cubes
• 1/4 teaspoon each of salt and black pepper
• 1 medium red onion, cut into 1-inch chunks

To make sauce, place 3 tablespoons mustard in medium bowl. Add oil and garlic powder, and whisk until uniform. Cover and refrigerate.

To make marinade, in small bowl, combine vinegar with remaining 2 tablespoons mustard. Stir until uniform.

Season chicken with salt and pepper. Place chicken and marinade in large sealable plastic bag. Remove as much air as possible and seal. Gently knead marinade into chicken through bag. Refrigerate for 1 hour.

Meanwhile, if using wooden skewers, soak 4 in water for 20 minutes to prevent burning.

Alternately thread marinated chicken and onion chunks onto 4 skewers. Bring grill to medium-high heat.

Brush both sides of kebabs with sauce. Grill kebabs for 5 minutes with grill cover down.
Flip kebabs and grill for 6 to 8 minutes, or until chicken is cooked through. Enjoy.

Cabbage Steaks With Bacon & Blue Cheese
These cabbage steaks blend sweet and slightly sour notes with savory crumbles of cheese for a dish that pleases every one of your taste buds.
• 6 slices bacon
• 1 package McCormick Grill Mates Smoky Applewood Marinade
• 3 tablespoons vegetable oil
• 2 tablespoons cider vinegar
• 2 tablespoons maple syrup
• 1 head green cabbage, cut into 3/4-inch thick slices (about 6 steaks)
• 1/2 cup crumbled blue cheese
• 2 tablespoons thinly sliced green onions

Cook bacon in large skillet on medium heat until crisp. Reserve 1 tablespoon of the drippings. Crumble bacon; set aside.

Mix marinade mix, oil, vinegar, maple syrup and reserved bacon drippings in small bowl until well blended. Place cabbage steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove cabbage steaks from marinade. Reserve any leftover marinade.

Grill cabbage steaks over medium heat 5 to 6 minutes per side or until tender-crisp, brushing with leftover marinade. Serve cabbage steaks topped with blue cheese, crumbled bacon and green onions.

Mediterranean Vegetables
Fresh veggies tossed with rice vinegar and garlic make a tasty, nutritious side.

• 3 tablespoons rice vinegar (seasoned)
• 1/4 cup olive oil
• 1 teaspoon salt, plus extra, to taste
• 1/2 teaspoon pepper, plus extra, to taste
• 1 tablespoon, plus 1 1/2 teaspoons, fresh parsley, chopped
• 1 1/2 teaspoons fresh garlic, minced
• 1 cup fresh zucchini, sliced into 1 3/4-inch long, 1/4-inch thick planks
• 1 cup fresh green pepper strips
• 1 cup fresh red pepper strips
• 8 fresh stalks asparagus, slicing off 1/4 inch from bottom of stalk
• 1 fresh portobello mushroom, sliced into 1/2-inch squares
• 1 cup fresh eggplant, diced into 1/2-inch squares

Heat grill to 375 F.

In large bowl, mix together rice vinegar, olive oil, salt, pepper, parsley and garlic to create marinade.

Clean vegetables then place them in marinade in small batches. Toss to coat then place in foil pouch. Pour remaining marinade over vegetables and seal pouch.

Bake in oven or over indirect heat on grill 25 minutes. Add salt and pepper, to taste, after removing pouch from heat.

Chef’s tip: Open pouch after 20 minutes of cooking and allow vegetables to crisp slightly under direct heat for remaining 5 minutes.