memorial day
BY: LBL Team

The 10 Best Memorial Day Weekend Grilling Recipes

What to grill this Memorial Day Weekend

Memorial Day is here, and it’s time to get outdoors and get the party started. Fire up the BBQ so you can try these ten Memorial Day Weekend grilling recipes:

1. Grilled split lobster

Cooking lobster on the grill ensures that no water gets inside the shell, giving you a more concentrated lobster flavor.


  • 2 tablespoons vegetable oil
  • 2 live lobsters
  • Salt and pepper
  • Melted unsalted butter
  • Lemon wedges


  • Prepare grill for medium-high heat
  • Chill lobsters in freezer 15 minutes before
  • Bisect the body and head of the lobster lengthwise, and then turn lobster around and cut lengthwise through the tail
  • Remove any tomalley or eggs
  • Rub cut side of lobsters with vegetable oil, and then season with salt and pepper
  • Grill, cut side down, pressing claws against the grill until meat is nearly cooked through, eight minutes
  • Turn and grill until shells are charred and meat is cooked through
  • Remove lobsters from the grill and serve with lemon wedges and melted butter

2. Thai grilled chicken wings

The tangy dipping sauce is great with any meat.


  • 6 dried chiles
  • 1/3 cup fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sesame seeds
  • 2 teaspoons sugar
  • 1/2 cup oyster sauce
  • 1/2 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons black pepper
  • 2 pounds of chicken wings
  • Skewers


  • To make the dipping sauce, mix together the chili powder, fish sauce, lime juice, sesame seeds, and sugar in a medium bowl
  • Prepare the grill for medium-high heat
  • Combine the oyster and soy sauces, sugar, oil, and pepper in a large bowl
  • Add the chicken wings, and toss to coat
  • Allow the wings to sit for 30 minutes
  • Thread the chicken wings through each skewer
  • Grill until lightly charred and cooked through
  • Serve with dipping sauce

3. Lamb kebabs with garlic yogurt

These lamb kebabs are seasoned with cumin and chile for some kick.


  • 1 grated garlic clove
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1 cup plain Greek yogurt
  • Salt and pepper
  • 2 tablespoons cumin seeds
  • 1 tablespoon black peppercorns
  • 2 teaspoons caraway seeds
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon sugar
  • Vegetable oil
  • 1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces


  • To make the garlic yogurt sauce, mix together the garlic, lemon zest, lemon juice, and yogurt in a small bowl
  • Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in a spice mill
  • Prepare the grill for medium-high heat and oil grates
  • Thread lamb onto 6-to-8 skewers
  • Season with salt and the spice blend
  • Grill lamb over direct heat, turning every minute until browned and beginning to char
  • Move to a cooler side of the grill, and continue to grill until lamb is cooked to the desired doneness
  • Serve with yogurt sauce

4. Grilled halloumi

This grilled halloumi is served with watermelon and basil-mint oil.


  • 1/2 cup chopped fresh basil
  • 3 tablespoons chopped fresh mint
  • 1 chopped garlic clove
  • 1/2 cup extra virgin olive oil
  • Salt and pepper
  • 1 pound of cherry tomatoes
  • 1 package halloumi cheese, cut into eight slices
  • 6 small triangles of thinly sliced watermelon


  • Puree the basil, mint, and garlic in a blender, and then add the olive oil
  • Strain the puree and season with salt and pepper
  • Prepare the grill for medium-high heat
  • Brush the grill rack with oil
  • Drizzle two tablespoons basil-mint oil over tomatoes and cheese, and then season with salt and pepper
  • Grill tomatoes until charred and bursting
  • Grill the cheese until charred and beginning to melt
  • Arrange the watermelon on a platter
  • Top with cheese and tomatoes
  • Drizzle remaining herb oil over it

5. Grilled clams with paprika butter

Toss hot clams right off the grill with some butter so that the butter melts and mingles with the clam liquor.


  • 1/2 cup unsalted butter
  • 2 teaspoons paprika
  • 1 teaspoon celery seeds
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper
  • 4 pounds of clams


  • Prepare grill for medium-high heat
  • Place clams directly on the grill grate
  • Grill until they pop open, and then transfer to a large bowl
  • In a small bowl, mix the butter, paprika, celery seeds, and cayenne together until combined, and season with salt and pepper
  • Add the butter to the bowl with the grilled clams
  • Toss to coat and transfer to a platter

6. Grilled burgers

Make the patties ahead of time, which can be chilled for up to eight hours.


  • 3 pounds ground beef chuck
  • 8 slices of cheddar cheese
  • 8 potato rolls
  • Burger toppings
  • Salt and pepper


  • Form beef into eight 4″-diameter and 1″ thick patties
  • Make a small indentation in the centers to help keep patties flat
  • Prepare the grill for medium-high heat
  • Season patties with salt and pepper
  • Grill until lightly charred on the bottom
  • Flip and top with cheese
  • Grill patties to desired doneness
  • Serve on rolls with toppings

7. Grilled pineapple salsa

Add a touch of sweetness and tanginess to your BBQ with this easy-to-make grilled pineapple salsa.


  • 1 pineapple, peeled, cored, and cut into 1/2-inch thick slices
  • 1 small red onion, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt and pepper


  • Prepare the grill for medium-high heat
  • Grill pineapple slices until charred and softened, about 3-4 minutes per side
  • Remove from the grill and let cool before chopping into bite-sized pieces
  • In a medium bowl, combine grilled pineapple, red onion, jalapeño, cilantro, and lime juice
  • Season with salt and pepper to taste
  • Serve alongside grilled meats or as a topping for tacos

8. Grilled portobello mushrooms with balsamic glaze

These juicy, tender grilled portobello mushrooms make a delicious vegetarian main dish or side.


  • 4 large portobello mushrooms, stems removed
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • Salt and pepper
  • Fresh parsley, chopped (for garnish)


  • In a small bowl, whisk together balsamic vinegar, olive oil, and minced garlic
  • Season the mixture with salt and pepper
  • Brush the mushrooms with the balsamic mixture, ensuring they are well coated
  • Prepare the grill for medium-high heat
  • Grill mushrooms, gill-side down, for 5-7 minutes
  • Flip and grill for another 5-7 minutes until tender
  • Transfer to a serving platter and garnish with chopped parsley

9. Grilled veggie skewers with chimichurri sauce

These colorful skewers are packed with flavor, thanks to the chimichurri sauce.


  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 zucchini, cut into 1/2-inch thick rounds
  • 1 red onion, cut into wedges
  • 8 cherry tomatoes
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1/4 cup red wine vinegar
  • 3 garlic cloves
  • 1/2 cup olive oil
  • Salt and pepper
  • Wooden or metal skewers


  • Prepare the grill for medium-high heat
  • Thread the vegetables onto skewers, alternating colors and types
  • In a blender or food processor, combine parsley, cilantro, red wine vinegar, garlic, and olive oil
  • Blend until smooth and season with salt and pepper
  • Brush the skewers with chimichurri sauce, reserving some for serving
  • Grill skewers for 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred
  • Serve with remaining chimichurri sauce on the side

10. Grilled peach and prosciutto salad

Sweet grilled peaches and salty prosciutto make this simple salad a crowd-pleaser.


  • 4 ripe peaches, halved and pitted
  • 8 thin slices prosciutto
  • 6 cups mixed greens
  • 1/4 cup crumbled goat cheese
  • 1/4 cup balsamic glaze
  • Olive oil
  • Salt and pepper


  • Prepare the grill for medium-high heat
  • Lightly brush peach halves with olive oil
  • Grill peaches, cut side down for 3-4 minutes until grill marks appear and the peaches are slightly softened
  • Remove peaches from the grill and allow them to cool slightly before slicing
  • On a large serving platter, arrange the mixed greens
  • Top the greens with grilled peach slices and prosciutto
  • Sprinkle crumbled goat cheese over the salad
  • Drizzle balsamic glaze over the salad
  • Season with salt and pepper to taste
  • Serve immediately

Happy grilling this Memorial Day!

As you prepare for your Memorial Day Weekend festivities, these ten mouthwatering grilling recipes are sure to impress your guests. From grilled split lobster to grilled peach and prosciutto salad, there’s something for everyone to enjoy. Fire up the grill and celebrate the long weekend with these delicious dishes that highlight the flavors of the season. Happy grilling!


1. “75 Memorial Day Weekend Grilling Recipes,” Bon Appetit, May 23, 2018.

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