Looking for a crowd-pleasing chicken recipe to throw on the grill? These Bang Bang Chicken Skewers are guaranteed to become a family favorite. Tender pieces of chicken breast are seasoned with paprika, garlic powder, salt, and pepper, then brushed with a creamy homemade bang bang sauce made with mayonnaise, Thai sweet chili sauce, and Sriracha. As the skewers grill, the sauce caramelizes slightly, creating juicy chicken with an irresistible sweet, smoky, and spicy flavor.

BANG BANG CHICKEN SKEWERS

These Bang Bang Chicken Skewers are incredibly simple to make and loaded with restaurant-quality flavor. After threading the seasoned chicken onto skewers, they’re brushed generously with homemade bang bang sauce before being grilled until perfectly juicy and lightly charred. Served with extra bang bang sauce for dipping, these skewers make an easy appetizer, delicious weeknight dinner, or the perfect addition to your next backyard barbecue.

Find my expert tips on how to make the best homemade Bang Bang Chicken Skewers below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Bang Bang Chicken Skewers Recipe:

• Easy-To-Make: With simple pantry spices and a quick homemade sauce, these chicken skewers come together with very little prep.

• Juicy & Flavorful: Brushing the chicken with bang bang sauce before grilling helps create juicy, tender chicken packed with sweet, savory, and spicy flavor.

• Perfect For Grilling Season: Whether you’re hosting a summer cookout, celebrating Father’s Day, or making an easy weeknight dinner, these grilled chicken skewers are always a hit.

• Better Than Restaurant Quality: Skip takeout and enjoy homemade Bang Bang Chicken Skewers that are just as flavorful and even more satisfying.

• Customizable: Adjust the amount of Sriracha to make the sauce as mild or as spicy as your family prefers.

Ingredients

Chicken

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 Tablespoon avocado oil (or any neutral oil)
• 1 Tablespoon Thai sweet chili sauce
• 1½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Bang Bang Sauce

• 1 cup mayonnaise
• ¾ cup Thai sweet chili sauce
• 1 Tablespoon Sriracha hot chili sauce (adjust according to your preferred spice level)

Instructions

In a large bowl, combine the chicken pieces, avocado oil, Thai sweet chili sauce, smoked paprika, garlic powder, kosher salt, and black pepper. Toss until all of the chicken pieces are evenly coated.

Thread 6 to 7 pieces of chicken onto each skewer. (Using 2 pounds of chicken, you’ll have about 8 skewers.) Place the assembled skewers onto a large baking sheet.

Important* If using wooden skewers, be sure to soak them in water for at least 30 minutes before threading the chicken so the skewers don’t catch on fire when cooking.

Bang Bang Sauce

In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha until smooth and creamy.

Transfer about half of the bang bang sauce to a separate bowl and reserve it for serving.

Brush the remaining sauce generously over the chicken skewers, making sure to coat all sides and in between each piece of chicken.

Preheat the grill to medium heat. (You want to keep the heat on the medium heat so the sauce doesn’t burn.) Grill the skewers for about 4 to 5 minutes per side, or until the chicken reaches an internal temperature of 165°F.

Transfer the cooked skewers to a clean serving platter and serve warm with the reserved bang bang sauce for dipping. Enjoy!

Servings

Yields 8 skewers. Serves around 6 to 8.

Storage and Reheating

Allow the Bang Bang Chicken Skewers to cool completely before storing. Remove the chicken from the skewers and transfer it to an airtight container. Refrigerate for up to 4 days.

Reheat in the microwave, in a skillet over medium heat, or in a 350°F oven until warmed through. Store the extra bang bang sauce separately in the refrigerator for up to 5 days. To freeze, place the cooked chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Do not leave cooked chicken at room temperature for longer than 2 hours.

Holly’s Tips for the Best Bang Bang Chicken Skewers:

• Cut Even Pieces: Cut the chicken into similar-sized 1-inch cubes so everything cooks evenly on the grill.
• Reserve Sauce Before Brushing: Always set aside half of the bang bang sauce before dipping the cooked chicken in it. This keeps the dipping sauce fresh and safe to serve.
• Use a Meat Thermometer: Chicken is fully cooked when it reaches an internal temperature of 165°F. This helps prevent overcooking and keeps the chicken juicy.
• Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to help prevent burning.
• Make It Your Own: Add more Sriracha for extra heat, or sprinkle the finished skewers with sliced green onions, sesame seeds, or chopped cilantro for even more flavor and color.

Frequently Asked Questions

Similar Recipes

Craving something a little similar? Try my Garlic Parmesan Chicken Kebabs. They are so good!

Wanting something a little different? Make these Grilled Steak Kebabs!

Looking for more summer grilling recipes? Make these highly-rated recipes next: Grilled Lemon Chicken, Rosemary Ranch Chicken and Grilled Hot Honey Shrimp Skewers.

Have you made these Bang Bang Chicken Skewers?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BangBangChicken #LifeInTheLofthouse

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Bang Bang Chicken Skewers

Bang Bang Chicken Skewers are loaded with juicy grilled chicken coated in a creamy, sweet, and slightly spicy homemade bang bang sauce.

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Ingredients

Chicken

• 2 pounds boneless, skinless chicken breasts cut into 1-inch pieces
• 1 Tablespoon avocado oil (or any neutral oil)
• 1 Tablespoon Thai sweet chili sauce
• 1 ½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 8 metal or wooden* skewers

Bang Bang Sauce

• 1 cup mayonnaise
• 3/4 cup Thai sweet chili sauce
• 1 Tablespoon Sriracha hot chili sauce (adjust according to your preferred spice level)

Instructions

Chicken

• In a large bowl, combine the chicken pieces, avocado oil, Thai sweet chili sauce, smoked paprika, garlic powder, kosher salt, and black pepper. Toss until all of the chicken pieces are evenly coated.
• Thread 6 to 7 pieces of chicken onto each skewer. (Using 2 pounds of chicken, you'll have about 8 skewers.) Place the assembled skewers onto a large baking sheet.
• Important* If using wooden skewers, be sure to soak them in water for at least 30 minutes before threading the chicken so the skewers don't catch on fire when cooking.

Bang Bang Sauce

• In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha until smooth and creamy.
• Transfer about half of the bang bang sauce to a separate bowl and reserve it for serving. Brush the remaining sauce generously over the chicken skewers, making sure to coat all sides and in between each piece of chicken.
• Preheat the grill to medium heat. (You want to keep the heat on the medium heat so the sauce doesn't burn.) Grill the skewers for about 4 to 5 minutes per side, or until the chicken reaches an internal temperature of 165°F.
• Transfer the cooked skewers to a clean serving platter and serve warm with the reserved bang bang sauce for dipping. Enjoy!

Notes

Yields: 8 skewers

Serves: 6 to 8

 

The post Bang Bang Chicken Skewers appeared first on Life In The Lofthouse.

These Grilled Hot Honey Shrimp Skewers are packed with bold flavor and come together with a simple marinade that packs the shrimp with savory goodness. The shrimp are finished with a drizzle of hot honey for the perfect balance of sweet heat. Juicy, flavorful, and ready in no time, they’re an easy addition to any summer cookout or weeknight dinner.

GRILLED HOT HONEY SHRIMP SKEWERS

After about an hour in the marinade, the shrimp are infused with incredible flavor and ready for the grill. Cooked hot and fast, they stay perfectly juicy while developing a lightly charred exterior. A finishing drizzle of hot honey adds the perfect touch! Serve these Grilled Hot Honey Shrimp Skewers as an appetizer, over fluffy rice, or alongside your favorite grilled vegetables. They’re a fresh, flavorful addition to summer dinners, backyard cookouts, and Father’s Day celebrations.

Find my expert tips on how to make the best homemade grilled shrimp skewers below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love These Grilled Hot Honey Shrimp Skewers:

• Easy-To-Make: These grilled shrimp skewers come together with minimal prep and cook in just a few minutes, making them perfect for busy weeknights or weekend grilling.
• Juicy & Tender: Marinating the shrimp helps keep them moist and flavorful, while the quick cooking time ensures they stay perfectly tender.
• Healthy: Shrimp is naturally lean and packed with protein, making this recipe a nutritious option that doesn’t sacrifice taste.
• Better Than Takeout: These flavorful grilled shrimp skewers deliver a delicious seafood experience that’s worthy of your favorite restaurant.
• Customizable: Adjust the seasonings, add your favorite herbs, or incorporate a little heat to create your perfect shrimp skewer recipe.

Ingredients

• 2 pounds jumbo shrimp, peeled and deveined
• Sea salt and black pepper, to taste
• ½ cup refined avocado oil
• ¼ cup white vinegar
• 4 garlic cloves, minced
• 2 Tablespoons low-sodium soy sauce
• 1 Tablespoon Worcestershire sauce
• 1/2 Tablespoon Italian seasoning
• 1 teaspoon Dijon mustard
• Hot Honey, for drizzling after the shrimp are cooked

Instructions

Rinse 2 pounds of jumbo shrimp in water and then pat dry. Season lightly with sea salt and black pepper.
 
In a medium bowl, whisk together the avocado oil, white vinegar, minced garlic, soy sauce, Worcestershire sauce, Italian seasoning, and Dijon mustard.
Add the shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 1 hour.
 
When ready to cook, preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers and place on the grill. Cook for about 2 minutes per side, or until the shrimp are opaque and cooked through. Serve immediately with a drizzle of hot honey over each skewer. Enjoy!

Servings

Serves 3 to 4 (Yields 8 to 9 skewers)

Storage and Reheating

Allow the grilled shrimp skewers to cool completely before storing. Remove the shrimp from the skewers and place them in an airtight container. Refrigerate for up to 2 to 3 days. To reheat, warm gently in a skillet over medium heat. To freeze, place the cooled shrimp in a freezer-safe container or bag and freeze for up to 1 to 2 months. Thaw overnight in the refrigerator before reheating. Do not leave cooked shrimp at room temperature for more than 1 hour.

Holly’s Tips for The Best Grilled Hot Honey Shrimp Skewers Recipe:

• Use High-Quality Jumbo Shrimp: For the best grilled shrimp skewers, use fresh, jumbo shrimp that are similar in size so they cook evenly and stay juicy on the grill.
• Don’t Skip The Marinade: Pat the shrimp completely dry before seasoning and marinating. This helps the marinade cling better and promotes beautiful grill marks. Do not marinate the shrimp for longer than 1 hour. The vinegar in the marinade can begin to break down the delicate texture of the shrimp if left too long.
• Important Info for Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to help prevent burning.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Garlic Herb Shrimp.

Wanting something a little different? Make Hawaiian Style Garlic Shrimp.

Looking for more summer grilling recipes? Make these highly-rated recipes next: Grilled Steak Kebabs, Grilled Lemon Chicken, and Grilled Huli Huli Chicken.

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Grilled Hot Honey Shrimp Skewers

Juicy shrimp are marinated, grilled hot and fast, then finished with a drizzle of hot honey for the perfect balance of heat and sweetness!

Prep Time 1 hour hour 10 minutes minutes

Cook Time 5 minutes minutes

Ingredients

• 2 pounds jumbo shrimp peeled and deveined
• Sea salt and black pepper to taste
• ½ cup refined avocado oil
• ¼ cup white vinegar
• 4 garlic cloves minced
• 2 Tablespoons low-sodium soy sauce
• 1 Tablespoon Worcestershire sauce
• ½ Tablespoon Italian seasoning
• 1 teaspoon Dijon mustard
• Hot Honey for drizzling after the shrimp are cooked

Instructions

• Rinse 2 pounds of jumbo shrimp in water and then pat dry. Season lightly with sea salt and black pepper.
• In a medium bowl, whisk together the avocado oil, white vinegar, minced garlic, soy sauce, Worcestershire sauce, Italian seasoning, and Dijon mustard.
• Add the shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 1 hour.
• When ready to cook, preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers and place on the grill. Cook for about 2 minutes per side, or until the shrimp are opaque and cooked through. Serve immediately with a drizzle of hot honey over each skewer. Enjoy!

Notes

Serves 3 to 4

Yields about 8 to 9 skewers

Original Recipe by: Holly Lofthouse.

The post Grilled Hot Honey Shrimp Skewers appeared first on Life In The Lofthouse.

Grilling season is here, and there is no better way to celebrate than with Grilled Lemon Chicken. It’s a classic grilling recipe for a reason. Inspired by the fresh flavors of Mediterranean cuisine, especially Greek and Southern Italian cooking, this dish combines tangy lemon juice, olive oil, and garlic to create a light and delicious chicken marinade everyone will enjoy straight from the grill.

GRILLED LEMON CHICKEN

This grilled lemon chicken marinade comes together easily with only a handful of ingredients. Let the grilled chicken lemon breasts sit in the fridge for about 2 to 8 hours to allow the flavors to marry together, then pop them on the grill, switching sides after 7 minutes, for a quick weeknight meal.

Serve this amazing chicken alongside grilled vegetables, roasted potatoes, rice pilaf, fresh green salads, or buttery pasta for a delicious dinner. You can also slice the grilled chicken and use it in wraps, sandwiches, grain bowls, or Caesar salads for easy lunches and dinners throughout the week. It’s great for picky eaters and meal prepping. With its fresh citrus flavor, smoky grilled finish, and simple preparation, this grilled lemon garlic chicken is sure to become one of your go-to summer chicken recipes.

Find my expert tips on how to make grilled lemon chicken from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Grilled Lemon Chicken Recipe:

• Juicy & Tender: Marinating the chicken for several hours helps lock in moisture, making the chicken breasts flavorful and perfectly tender on the grill.
• Simple Weeknight Meal: Made with fresh ingredients you likely already have on hand, this recipe is easy and approachable for any home cook.
• Summer Grilling Staple: This chicken cooks quickly on the grill and delivers delicious smoky flavor, making it ideal for cookouts, family dinners, or meal prep.
• Healthy & Protein-Packed: Lean chicken breasts paired with a light citrus marinade make this a wholesome, satisfying meal option without feeling heavy.
• Meal-Prep-Friendly: Make extra and enjoy leftovers throughout the week in salads, bowls, or quick lunches.

Ingredients

• 1 cup olive oil
• 2/3 cup freshly squeezed lemon juice
• 5 cloves garlic, minced
• salt and pepper, to taste
• 1 Tablespoon dried minced onion (OR freshly diced white onion)
• 4 to 6 medium boneless, skinless chicken breasts

Instructions

In a large bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and onion. Add chicken breasts to the marinade. Turn to coat- making sure all chicken is covered in marinade. Cover with a lid. Place in fridge to marinate at least 2 hours or up to 8 hours.

Prepare the grill for medium heat. Drain chicken; discard marinade.

Place chicken on the grill rack, then cover the grill with the lid. Grill on first side for 7 minutes. Turn over and grill another 7 minutes, or until cooked thoroughly and internal temperature reaches 165 degrees Fahrenheit. Serve warm and enjoy!

Servings

Yields: 4 to 6 lemon chicken breasts.

Storage and Reheating

Store leftover grilled lemon chicken in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled chicken in a freezer-safe container or zip-top bag and freeze for up to 2 months. Thaw chicken overnight before reheating if frozen. To reheat, place a chicken breast in the microwave, on the stovetop, or in a 350°F oven until warmed through, adding a splash of broth or lemon juice if needed to keep the chicken moist. 

Holly’s Tips for The Best Grilled Lemon Chicken Recipe:

• Don’t Rush The Process: For the juiciest and most flavorful grilled lemon chicken, marinate the chicken breasts for at least 2 hours. If possible, let the chicken soak overnight for an even deeper lemon garlic flavor.
• Pound The Chicken If Needed: If your chicken breasts are thick in some areas, gently pound them to an even thickness before marinating. This helps the chicken cook evenly on the grill and prevents dry spots.
• Preheat The Grill: A medium-heat grill is key for the best grilled chicken breasts. Preheating the grill helps create beautiful grill marks while sealing in moisture.
• Don’t Forget The Oil: Lightly oiling the grill grates before cooking helps prevent the lemon chicken from sticking and makes flipping easier.
• Check For Doneness: Use a meat thermometer to check for doneness. The chicken is ready when the internal temperature reaches 165°F for tender, juicy results every time.
• Serve It Your Way: Enjoy this versatile lemon chicken in salads, wraps, pita sandwiches, pasta dishes, or grain bowls for endless dinner possibilities.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Grilled Apricot Chicken next.

Wanting something different? This 2-ingredient Grilled Italian Chicken is so good!

Looking for more grilled chicken recipes? Here are some of my favorites: Grilled Cilantro Lime Chicken, Grilled Huli Huli Chicken, and Garlic Parmesan Chicken Kebabs.

Have you made this Grilled Lemon Chicken recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #GrilledLemonChicken #LifeInTheLofthouse

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Grilled Lemon Chicken

Tender and juicy chicken packed with lemon flavor. The addition of garlic and onion adds a whole other depth of delicious flavor!

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Ingredients

• 1 cup olive oil
• 2/3 cup freshly squeezed lemon juice
• 5 cloves garlic minced
• salt and pepper to taste
• 1 Tablespoon dried minced onion (or freshly diced white onion)
• 4 to 6 medium boneless, skinless chicken breasts

Instructions

• In a large bowl, whisk together olive oil, lemon juice, garlic, salt, pepper and onion. Add chicken breasts to the marinade. Turn to coat- making sure all chicken is covered in marinade. Cover with lid. Place in fridge to marinate at least 2 hours or up to 8 hours.
• Prepare grill for medium heat. Drain chicken; discard marinade.
• Place chicken on grill rack then cover grill with lid. Grill on first side for 7 minutes. Turn over and grill another 7 minutes, or until cooked thoroughly and internal temperature reaches 165 degrees Fahrenheit. Serve warm and enjoy!

Notes

Yields: 4 to 6 grilled lemon chicken breasts.

The post Grilled Lemon Chicken appeared first on Life In The Lofthouse.

The Best Ever Cheeseburgers live up to their name with every juicy bite. From the sizzle of the beef patty, to the rich melt of cheese and toasted bun, nothing beats a classic American cheeseburger!

In my home, cheeseburgers aren’t just for summer, they’re a year-round favorite! I love burger recipes because they’re not only delicious, but they’re a great weeknight dinner that is hearty and fast. Cheeseburgers are also fun to serve at gatherings, game nights, or Saturday cookouts. They are the ultimate comfort food because most everyone loves them, and this recipe delivers every time. All that’s needed is quality ingredients, a little bit of time, and a lot of love!

Keep scrolling for my best tips and tricks + an internal temperature burger guide!

THE BEST EVER CHEESEBURGERS

What makes these cheeseburgers “the best ever”? It all starts with essential ingredients, as well as the iconic Utah Fry Sauce.

Using high-quality beef, seasoned and cooked right to let the flavor shine through is so important. Then comes the cheese– melted to perfection, complimenting the beef. A toasted brioche bun adds just the right amount of crunch and warmth. Pile it high with your favorite toppings like crisp lettuce, ripe tomato, pickles, red onion, and a swipe of burger (fry) sauce. The result is always the same: total satisfaction!

If you’re from Utah like I am, you already know fry sauce is a local favorite and for good reason! Whether you slather it on a juicy burger or use it as a dipping sauce for fries, this versatile sauce hits all the right notes. It’s easy to whip up with a few key ingredients: mayo, ketchup, dill pickle juice, and the right touch of spice. It adds a creamy, tangy, and slightly smoky kick that takes cheeseburgers to the next level.

Holly’s Top Tip: An 80/20 blend of lean beef to fat is ideal for cheeseburgers, offering enough fat to keep the patties juicy and flavorful without becoming too greasy.

For a little leaner option, 85/15 ground beef can be used, but going leaner than that often results in burgers that are dry and dense.

Ingredients for The Best Ever Cheeseburgers

Burger (Fry) Sauce

• 1/2 cup mayonnaise
• 1/3 cup ketchup
• 1 Tablespoon dill pickle juice
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Cheeseburgers

• 2 pounds ground beef, 20% fat
• Kosher salt and freshly ground black pepper, to taste
• 2 Tablespoon salted butter, divided
• 6 slices cheddar cheese

Toppings

• Brioche hamburger buns
• Green leaf lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle hamburger chips

Instructions For the Burger (Fry) Sauce

Place the mayo and ketchup in a medium-size bowl. Whisk to combine. Add the dill pickle juice, Worcestershire sauce, paprika, and cayenne pepper. Whisk again to combine well. Cover bowl and place in fridge while you prepare the cheeseburgers.

For the Cheeseburgers

Gently form the ground beef into six 1-inch-thick patties. Place the patties on a large platter and season generously with salt and pepper, on each side.

Melt 1 Tablespoon of the butter, in a large cast iron skillet, over medium-high heat. Place only 3 of the patties in the skillet and cook until lightly charred or until desired doneness, about 4-6 minutes per side. Top with cheese and allow to melt. (You can place these patties in a 200-degree F. oven to keep warm, while the other patties cook.)

Repeat the cooking process in the skillet with remaining patties and cheese. Serve cheeseburgers on toasted brioche hamburger buns with burger sauce and desired toppings. Enjoy!

Storing and Reheating

For best results, store the patties, buns, and toppings separately. Place patties in an airtight container. Store in the fridge and consume within 2 days to retain its freshness. To freeze hamburger patties, place in a freezer-safe bag (preferably vacummed-sealed) and freeze for up to 3 months.

Holly’s Tips for the Perfect Cheeseburgers:

Whether you’re using a cast-iron skillet, griddle or grill, these tips will help you get perfect results every time:

• Don’t Overcook: Overcooked burgers will dry out. Use a digital thermometer to cook to your preferred doneness—refer to the temperature guide below.

• Hands Off: Avoid pressing the burgers while they cook; it forces out the juices. Also, resist flipping them repeatedly. Let them cook fully on one side before flipping once to finish.

• Cook Time: Typically, 3–4 minutes per side, depending on the thickness and desired doneness.

Burger Internal Temperatures Guide

Many people unintentionally overcook their burgers. Use this quick guide to achieve your preferred level of doneness:

• 120°F – Rare: Bright red center, cool and very soft; essentially raw.
• 130°F – Medium-Rare: Warm, red-pink center; juicy and tender.
• 140°F – Medium: Slightly pink center; balanced juiciness.
• 150°F – Medium-Well: Mostly gray with a hint of pink; noticeably drier.
• 160°F – Well-Done: Fully cooked through; little to no moisture.

Serving Suggestions

This recipe makes 6 mouthwatering cheeseburgers, perfect for a family meal or gathering with friends. Simply double or triple the recipe to serve more!

Similar Recipes

Craving another iconic bite? Try my crowd-pleasing Cheeseburger Sliders.

In the mood for a fast-food favorite? Everyone loves In-N-Out Cheeseburgers.

Need the perfect party appetizer? My Western Cheeseburger Sliders are always a hit.

Want a lighter option? My Grilled Cheeseburger Wraps hit the spot, but easy on the calories.

Looking for something extra hearty? Serve Chili Cheeseburgers as the ultimate comfort food at your next gathering or party.

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The Best Ever Cheeseburgers

Sink your teeth into The Best Ever Cheeseburgers—juicy, cheesy, and packed with flavor!

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

Burger (Fry) Sauce

• 1/2 cup mayonnaise
• 1/3 cup ketchup
• 1 Tablespoon dill pickle juice
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Cheeseburgers

• 2 pounds ground beef, 20% fat
• Kosher salt and freshly ground black pepper to taste
• 2 Tablespoons salted butter divided
• 6 slices cheddar cheese (or your favorite cheese)

Toppings

• 6 Brioche hamburger buns
• Green leaf lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle hamburger chips

Instructions

Burger (Fry) Sauce

• Place the mayo and ketchup in a medium-size bowl. Whisk to combine. Add the dill pickle juice, Worcestershire sauce, paprika, and cayenne pepper. Whisk again to combine well. Cover bowl and place in fridge while you prepare the cheeseburgers.

For the Cheeseburgers

• Gently form the ground beef into six 1-inch-thick patties. Place the patties on a large platter and season generously with salt and pepper, on each side.
• Melt 1 Tablespoon of the butter, in a large cast iron skillet, over medium-high heat. Place only 3 of the patties in the skillet and cook until lightly charred or until desired doneness, about 4 minutes per side. Top with cheese and allow to melt. (You can place these patties in a 200-degree F. oven to keep warm, while the other patties cook.)
• Repeat the cooking process in the skillet with remaining patties and cheese. Serve cheeseburgers on toasted brioche hamburger buns with burger sauce and desired toppings. Enjoy!

The post The Best Ever Cheeseburgers appeared first on Life In The Lofthouse.

The Lofthouse gang recently took a memorable family trip to the beautiful islands of Hawaii, and we came back feeling incredibly inspired! The breathtaking landscapes, warm beaches, and vibrant culture always leaves a lasting impression on all of us. One of the highlights of our trip was the amazing food we experienced, especially the fresh, tropical flavors that define Hawaiian cuisine. Determined to bring a slice of that paradise back home, I decided to recreate one of my favorite dishes from the trip: Hawaiian Steak Kebabs. This recipe captures the essence of the islands with a blend of savory and sweet flavors, and I can’t wait to share it with you.

HAWAIIAN STEAK KEBABS

These kebabs are more than just a meal; they’re a journey back to beautiful Hawaii. Each bite is a reminder of the sun-soaked beaches, the lush landscapes, and the warm, welcoming spirit of the people. The combination of juicy, tender steak with the sweetness of pineapple and the crunch of bell peppers and onions creates a symphony of flavors that will transport you to paradise.

INGREDIENTS

Marinade

• 1 cup orange juice
• 1/2 cup low-sodium soy sauce
• 1/3 cup packed light brown sugar
• 1 Tablespoon minced garlic

Kebabs

• 2 pounds sirloin steak, cut into cubes
• 1 red bell pepper, (seeds and ribs removed) cut into cubes
• 1 green bell pepper, (seeds and ribs removed) cut into cubes
• 2 cups fresh pineapple, cut into cubes
• 1 red onion, cut into cubes
• Sliced green onion, for garnish
• 8 metal or wood skewers

INSTRUCTIONS

Marinade 

In a large bowl, whisk the orange juice, soy sauce, brown sugar, and minced garlic together until combined. Reserve a 1/4 cup of marinade for later.

Place the steak pieces into the marinade and refrigerate for at least one hour or up to 8 hours.

Once steak is marinated, thread the steak, bell peppers, pineapple, and red onion onto 8 metal or wood skewers. Alternate the ingredients to ensure each kebab has a colorful balance of flavors. (*If using wooden skewers, soak them in water for 30 minutes before adding the meat and veggies. This will prevent the wood from catching fire on the grill.)

 Place kebabs on the grill to cook. Turn the kebabs while grilling (to ensure even cooking) and baste with the reserved marinade. Cook for 8 to 10 minutes or until the steak has reached your desired temperature.

SERVINGS

This recipe is designed to serve 4 people, making it perfect for a family dinner or a small gathering with friends. Each person gets to enjoy 2 skewers of tender, flavorful steak combined with vibrant vegetables and sweet pineapple. If you’re expecting more guests or simply want to prepare extra for seconds, this recipe is incredibly easy to modify. Simply double or triple the ingredients as needed, ensuring you have enough marinade to cover the additional steak. The grilling time remains the same, making it a convenient and scalable dish that can accommodate any number of diners without any extra hassle.

BRING THE FAMILY TOGETHER

Cooking and sharing these kebabs are a wonderful way to bring the family together. The process of preparing and grilling the kebabs can be a fun and interactive experience, with each family member contributing to the final dish. It’s a great opportunity to share stories from our trip and relive the memories while creating new ones in the kitchen. These kebabs are a delicious way to keep the Aloha spirit alive in our home.

Whether you’re hosting a summer barbecue or simply looking for a flavorful and healthy dinner option, these kebabs are sure to impress. So, fire up the grill, gather your loved ones, and enjoy a taste of Hawaii with every bite. Aloha!

VARIETY IS THE SPICE OF LIFE

One of the best aspects of this recipe is its versatility. You can easily swap the sirloin steak for other proteins such as chicken, shrimp, or tofu to cater to different tastes or dietary preferences. If you’re looking to make the dish vegetarian, simply load up the skewers with an assortment of your favorite vegetables like zucchini, cherry tomatoes, mushrooms, and even extra pineapple for a delightful, meat-free option. The marinade pairs wonderfully with a variety of ingredients, ensuring that whether you’re using chicken, tofu, or just veggies, you’ll still capture that delicious blend of sweet and savory flavors that make these kebabs so irresistible.

HAWAIIAN STEAK KEBABS MARINADE MAGIC

The secret to the incredible flavor of these kebabs lies in the marinade. The combination of orange juice, soy sauce, brown sugar, and minced garlic creates a rich, tangy, and slightly sweet marinade that infuses the steak with an irresistible taste. 

THE PERFECT GRILL

Grilling these kebabs brings out the best in the ingredients, creating a smoky, charred flavor that compliments the sweet and savory notes of the marinade.

1. Preheat your grill to medium-high heat. If you’re using a charcoal grill, ensure the coals are evenly distributed and at the right temperature.

2. Place the kebabs on the grill and cook for 8 to 10 minutes, turning them occasionally to ensure even cooking. As you grill, baste the kebabs with the reserved marinade to keep them moist and flavorful.

3. Cook the kebabs until the steak reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C), or 145°F (63°C) for medium.

GARNISH THEN SERVE

Once the kebabs are perfectly grilled, it’s time to serve and enjoy them. Garnish with sliced green onion for a fresh, vibrant touch that adds a burst of color and a hint of sharpness to the dish.

ENJOY THIS RECIPE? HERE ARE A FEW MORE AMAZING KEBABS!

Garlic Parmesan Chicken Kebabs – juicy pieces of chicken marinated in garlic, Parmesan cheese. These kebabs are a fantastic fusion of flavor!

Sweet BBQ Chicken Kebabs – the perfect dinner for grill night. Sensational skewers loaded with marinated chicken, bell pepper and pineapple.

Teriyaki Chicken Kebabs – tender, marinated chicken pieces with fresh pineapple and green bell pepper. These will become your new backyard barbecue staple!

Grilled Steak Kebabs – sometimes the best recipes are the simple ones, and these kebabs are just that! Steak marinated, skewered, and grilled with veggies.

Print

Hawaiian Steak Kebabs

Grilled Hawaiian-style skewers with marinated pieces of steak, pineapple, bell pepper and red onion.

Prep Time 2 hours hours

Cook Time 8 minutes minutes

Ingredients

Marinade

• 1 cup orange juice
• 1/2 cup low-sodium soy sauce
• 1/3 cup packed light brown sugar
• 1 Tablespoon minced garlic

Kebabs

• 2 pounds sirloin steak cut into cubes
• 1 red bell pepper cut into cubes
• 1 green bell pepper cut into cubes
• 2 cups fresh pineapple cut into cubes
• 1 small red onion cut into cubes
• sliced green onion for garnish
• 8 metal or *wood skewers

Instructions

Marinade

• In a large bowl, whisk the orange juice, soy sauce, brown sugar, and minced garlic together until combined. Reserve a 1/4 cup of marinade for later.
• Place the steak cubes into the marinade. Refrigerate for at least one hour or up to 8 hours.
• *If using wood skewers, soak them in water for 30 minutes before adding the meat and veggies. This will prevent the wood from catching fire on the grill.
• Once steak is marinated, thread the steak, bell peppers, pineapple, and red onion onto the metal or wood skewers. Alternate the ingredients to ensure each kebab has a colorful balance of flavors.
• Place kebabs on the grill to cook. Turn the kebabs while grilling (to ensure even cooking) and baste with the reserved marinade. Cook for 8 to 10 minutes or until the steak has reached your desired temperature.

Notes

Recipe yields 8 kebabs 

The post Hawaiian Steak Kebabs appeared first on Life In The Lofthouse.

I hope everyone had a nice, relaxing Memorial weekend. Ours was great! We took the kiddos to Las Vegas on Saturday. We spent the day shopping, eating, and hanging out. The best part was when we took them to the Mandalay Bay hotel. They have a shark reef inside that is filled with all kinds of exotic sea creatures. A golden crocodile, sea turtles, jelly fish. And of course sharks! eeek!! It was neat. The kids had a blast, so I was happy.

IN-N-OUT CHEESEBURGERS

For our Memorial Day barbecue today, we fired up the grill and made ourselves some In-N-Out Cheeseburgers! YUM! I love that place. I would eat there every day if my arteries wouldn’t clog from all the cholesterol and my butt wouldn’t grow bigger from the fatty goodness, haha. But yes, we do like to eat there every once in a while. Their cheeseburgers are the greatest! This In-N-Out Cheeseburger copycat recipe is delicious and close to the real thing.

Looking for recipes to pair with these Homemade In-N-Out Cheeseburgers? Try my Homemade Hamburger Buns, Utah Fry Sauce (delicious on both fries and burgers!), Garlic Parmesan French Fries, and Summer Fruit Salad.

Ingredients

Secret Sauce

• 1/3 cup mayo
• 2 tablespoons ketchup
• 2 teaspoons dill pickle relish
• 1 tsp mustard
• 1/4 tsp paprika

Cheeseburgers

• 1 pound lean ground beef
• 1 egg white
• 1 small yellow onion grated
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon fresh ground pepper
• 1 Tablespoon Worcestershire sauce
• 4 slices American cheese
• 4 hamburger buns seedless

Instructions

Secret Sauce

Mix all of the ‘secret sauce’ ingredients in a medium bowl. Refrigerate until ready to use.

Cheeseburgers

In a large bowl, add the ground beef, egg white, grated onion, Worcestershire sauce, seasoning salt and pepper. Using your hands or a fork, gently mix together. Shape mixture into 4 thin patties.

Place patties on an outdoor grill or skillet and cook until no longer pink on the inside. About 3 to 5 minutes per side. Place one piece of American cheese over the burgers during the last minute of grilling.

Toast the hamburger buns. Spread the secret sauce on each inner bun. Place grilled patties on bottom bun and top with lettuce, tomato and onion. Enjoy!

Servings

Yields 4 burgers. Just double or triple the ingredients for more burgers, and prep your secret sauce in a larger batch ahead of time for large parties and family gatherings.

Storage and Reheating

Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3–4 days. Keep any leftover sauce in a separate sealed container for freshness. To reheat, warm the patties in a skillet over medium heat for 2–3 minutes per side, or microwave in 30-second intervals until heated through. If you’ve already assembled the burgers, it’s best to remove any fresh toppings before reheating and reassemble with fresh veggies and sauce after warming.

Holly’s Tips for The Best In-N-Out Cheeseburgers:

• Thin Patties, Big Flavor: In-N-Out burgers are known for their thin, crispy-edged patties. Flatten them out slightly more than usual so they cook quickly and develop that perfect sear.
• Toast The Burger Buns: Don’t skip this step because it adds texture and keeps the buns from getting soggy! A quick toast in a skillet with a little butter goes a long way.
• Double Up: Craving a Double-Double from In-N-Out? Replicate this popular menu item by doubling the patties and cheese, and stacking them high!

Frequently Asked Questions:

Similar Recipes

Looking for something similar? Sink your teeth into The Best Ever Cheeseburgers.

Craving something bite-sized? Try my Cheeseburger Sliders, ideal for parties and gatherings.

Looking to turn up the heat? My Chipotle Ranch Burgers deliver bold, smoky flavor with a kick.

Craving a twist on the classic burger? My French Onion Burger is juicy and loaded with sweet caramelized onions topped with melty provolone cheese.

In the mood for something more hearty? My Western Cheeseburger Sliders are piled high with BBQ sauce, gooey cheese, and crunchy onion strings for juicy flavor in every bite.

Have you made this In-N-Out Cheeseburger recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HomemadeInNOutCheeseburger #CopycatCheeseburgerRecipe #CheeseburgerRecipes #SummerGrilling #InNOutCopycatRecipe #LifeInTheLofthouse

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In-N-Out Cheeseburgers

Juicy and flavorful cheeseburgers fresh off the grill! These copycat In N’ Out Cheeseburgers taste just like the ones from the famous fast food chain!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

Secret Sauce

• 1/3 cup mayo
• 2 tablespoons ketchup
• 2 teaspoons dill pickle relish
• 1 tsp mustard
• 1/4 tsp paprika

Cheeseburgers

• 1 pound lean ground beef
• 1 egg white
• 1 small yellow onion grated
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon fresh ground pepper
• 1 Tablespoon Worcestershire sauce
• 4 slices American cheese
• 4 hamburger buns seedless

Instructions

Secret Sauce

• Mix all of the ‘secret sauce’ ingredients in a medium bowl. Refrigerate until ready to use.

Cheeseburgers

• In a large bowl, add the ground beef, egg white, grated onion, Worcestershire sauce, seasoning salt and pepper. Using your hands or a fork, gently mix together. Shape mixture into 4 thin patties.
• Place patties on an outdoor grill or skillet and cook until no longer pink on the inside. About 3 to 5 minutes per side. Place one piece of American cheese over the burgers during the last minute of grilling.
• Toast the hamburger buns. Spread the secret sauce on each inner bun. Place grilled patties on bottom bun and top with lettuce, tomato and onion. Enjoy!

The post In-N-Out Cheeseburger appeared first on Life In The Lofthouse.

One of the reasons I love traveling to the islands of Hawaii is to roam around and look for the local cuisine. I love a good shaved ice or pulled pork from a native luau, but I think the most inspiring things can be found in street food. I stumbled across a little cart selling chicken right off the grill, and when I got back home to the Lofthouse I had to come up with my own version of the recipe. My Grilled Huli Huli Chicken is an homage to one of my favorite food memories of Hawaii. Whenever I travel back to my favorite island I go in search of this chicken. This recipe comes in handy on those hot Southern Utah days when I am craving the cool tropical breezes.

GRILLED HULI HULI CHICKEN

This is a great recipe to make during the summer months when the grill is in prime condition. By now you probably have your routine of burgers and hot dogs rotating across the hot grate. It’s time for something a little more fun and festive for those warm months!

This recipe calls for chicken thighs instead of breasts. It’s a traditional cut of meat that brings a whole other layer of tenderness and flavor to the dish. The chicken thighs are mixed together with a marinade consisting of pineapple juice, brown sugar, soy, ketchup, garlic, and chicken broth for a fully complete and balanced flavor profile. After the thighs are marinated, they are cooked on the hot grill. Serve with rice, veggies, and freshly grilled pineapple for the fully aloha experience.

INGREDIENTS

1 cup pineapple juice; this brings a bright note to each piece of chicken. The citrus also helps break down the meat while it’s marinating and will ensure that each bite is tender. Canned pineapple juice will work just fine, or if you have a juicer, juice a freshly sliced pineapple for that layer of freshness.

1 cup packed light brown sugar; this sweetness will balance everything out.

3/4 cup ketchup; this slight acidity of the ketchup will cut through the sweet and salty components of the dish. It is for balance and will not overwhelm the entire flavor of the dish.

3/4 cup reduced-sodium soy sauce; this is to help keep the sodium levels lower in the dish. If you want to use regular soy sauce, that will work just fine as well.

1/2 cup chicken broth; what’s the best way to enhance any chicken flavored dish? Use chicken broth, or a bullion will deepen the flavor so much. If you want to use vegetable stock as a substitute, that will work here.

3 teaspoons minced fresh ginger; if you’ve never worked with fresh ginger root, you’ll love what it will do to this dish. Just peel the skin off, and mince till it’s finely diced. If you would prefer to use ginger from a jar, that will also work. Avoid using ginger powder, or seasoning, as it won’t give the dish the best flavor.

3 teaspoons minced garlic; garlic makes everything better! I love to mince my own garlic, as the aroma brings everything to life. A pre-minced garlic that you can find in a small jar or tube can work, if you don’t want to mince your own.

24 boneless skinless chicken thighs; this is about 4 pounds of meat. This recipe is meant to be shared! Thighs are the way to get that full authentic experience of the chicken. If you have a picky eater in your family, you can substitute for chicken breasts, but I highly recommend using thighs.

INSTRUCTIONS

In a medium bowl, whisk together juice, brown sugar, ketchup, soy sauce, broth, ginger, and garlic until combined. Reserve 1 cup of marinade for basting. Cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 6 hours or overnight.

Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat for 6 to 8 minutes on each side, or until internal temperature reaches 165 degrees F.; baste occasionally with reserved marinade during the last 5 minutes.

PINEAPPLE

Grilled slices of pineapple for a couple of minutes on either side, so that they get those beautiful marks, and the flavor comes to life! A side of rice, either white or brown, is great on the side. If you are looking for a little pasta side, give my Asian Pasta Salad a try and you’ll love it with the flavorful dark meat of the chicken.

MARINATING TIME

For the most flavorful dish, make sure to marinate for no less than 6 hours. I marinate mine overnight so that the next day everything is ready to go! If you are in a pinch with time, the very least amount of time I would recommend marinating the chicken is 4 hours before grilling.

ENJOY THIS RECIPE? HERE ARE A FEW MORE GRILLED FAVORITES!

Grilled Steak Kebabs – Tender, marinated pieces of steak skewered with freshly diced veggies and grilled.

Grilled Apricot Chicken – The perfect way to sweeten things up this summer! Juicy pieces of chicken thighs grilled with apricot preserves and ready in 30 minutes!

Grilled Cheeseburger Wraps – Too many burgers this summer? There’s no such thing! Try this recipe to switch things up, and still enjoy a juicy burger with all the fixings.

Grilled Cilantro Lime Chicken – Lean chicken breasts grilled with fresh lime juice and cilantro.

Print

Grilled Huli Huli Chicken

This chicken will transport your taste buds to the tropical islands! Chicken thighs are marinated with pineapple, soy sauce, and brown sugar then grilled to perfection.

Prep Time 8 hours hours

Cook Time 16 minutes minutes

Servings 12

Author Holly

Ingredients

• 1 cup pineapple juice
• 1 cup packed light brown sugar
• 3/4 cup ketchup
• 3/4 cup reduced-sodium soy sauce
• 1/2 cup chicken broth
• 3 teaspoons minced fresh ginger
• 3 teaspoons minced garlic
• 24 boneless skinless chicken thighs (about 4 pounds) OR 4 pounds boneless skinless chicken breasts

Instructions

• In a medium bowl, whisk together juice, brown sugar, ketchup, soy sauce, broth, ginger and garlic until combined. *Reserve 1 cup of marinade for basting. Cover and refrigerate.
• Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 6 hours or overnight.
• Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
• Grill chicken, covered, over medium heat for 6 to 8 minutes on each side, or until internal temperature reaches 165 degrees F.; baste occasionally with reserved marinade during the last 5 minutes.

Notes

Serve chicken with fresh slices of pineapple (grilled is amazing) and sliced green onion, if desired.

The post Grilled Huli Huli Chicken appeared first on Life In The Lofthouse.

I have a recipe I created not long ago that I completely fell head over heels for. I’ll include the recipe below, but first I want to talk about how I decided to enhance it and make it a must-have at your next cookout! My Garlic Parmesan Chicken Kebabs are incredible and totally irresistible. This is a great way to switch up the traditional kebab recipe into something that everyone will crave. Kids and adults are sure to fall in love with these!

GARLIC PARMESAN CHICKEN KEBABS

I drew the inspiration for these kebabs from my recipe for Air Fryer Garlic Parmesan Chicken. It is so good! We love to make this chicken a lot, especially when we meal prep at the beginning of the week. These kebabs take the best part of that recipe and turn it into a grilled masterpiece. The chicken breast is marinated in oil, garlic, and Parmesan cheese, then threaded onto a skewer and grilled. We love them just like this, but you can always add fresh summer vegetables like zucchini, bell peppers, and onions.

Each skewer is placed on a hot grill or Blackstone, until the chicken is cooked through.

INGREDIENTS

• 2-pounds boneless, skinless chicken breasts; cut chicken into equal sized pieces. This way everything will cook evenly. I like to cube my chicken into 1-inch pieces.
• ¼ cup grated Parmesan cheese; use freshly grated parmesan or powdered. Either work fine.
• ¼ cup white vinegar; this helps cut through all the flavors so that everything marries and marinates properly. 
• 2 Tablespoons extra-virgin olive oil; the oil will ensure that when you introduce the chicken to the hot surface, that it won’t stick to the grill. It also helps the marinade get to every single piece of chicken.
• 1 Tablespoon lemon juice; the slight addition of acidity balances out the flavor of the salty cheese. I recommend squeezing a lemon and using the fresh juice, but bottle juice will also work.
• 2 teaspoons garlic powder; the garlic powder goes on the grill better than fresh garlic. If it were to be in huge chunks there is a good possibility that it would fall through the grates and lose that flavor.
• 1 teaspoon dried oregano; the oregano will completely round off the flavor profile and bring your dish to life!
• 1 teaspoon onion powder; this is really going to make sure that your kebabs come out nice and savory. Also, if you choose to use onion on your skewers this will only bring that flavor profile to the forefront.
• 1/2 teaspoon crushed red pepper flakes; this is an optional ingredient depending on the spice level you enjoy. The amount included here won’t overwhelm anything. If you like more heat, feel free to add more.
• salt and pepper, to taste; no recipe would be complete without a little salt and pepper to taste. As always, fresh cracked is best, but table shakers work great too.

INSTRUCTIONS

Cut each piece of chicken into 1- inch cubes. Thread the chicken onto 8 metal or wooden skewers. If using wooden skewers, soak them in water for at least 30 minutes before threading with the chicken. (This ensures they won’t catch on fire as they grill.)

In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, and all seasonings together. Mix well. Baste the chicken kebabs with the garlic Parmesan mixture on all sides.

Place the coated kebabs on a large platter and gently cover. Place in fridge to let marinate for at least 30 minutes or up to 12 hours.

Grill kebabs on medium heat, with the grill lid closed, for 5 minutes per side OR until the internal temperature of the chicken reaches 160 degrees F. Serve kebabs warm and enjoy!

VEGGIE ADDITIONS

Is your garden just thriving with fresh produce? It’s time to grill them! I sometimes like to add fresh zucchini, bell peppers, and onion to the skewers. If you have a veggie that you’d like to try then I say go for it!

COOKING

Any grill, or flat top cooking surface like a Blackstone is what you want to grill these on. Make sure to preheat before cooking. The best way to preheat is to keep the lid closed while you bring the surface to temperature.

SKEWERS

I prefer metal skewers. Everything slides right off when you’re ready to eat. If you want to use wooden skewers, make sure to soak them in water for at least 30 minutes before threading the chicken and vegetables. This way they won’t catch on fire and char while everything is cooking.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF OUR FAVORITE KEBABS!

Teriyaki Chicken Kebabs – Juicy pineapple, crisp green bell peppers, and chicken marinated in a rich Teriyaki sauce, skewered, then grilled to perfection.

Grilled Steak Kebabs – Tender pieces of steak with an assortment of bell peppers, onions, and cooked perfectly on the grill.

Sweet BBQ Chicken Kebabs – Pieces of chicken breast are marinated in a sweet BBQ sauce with veggies and grilled to juicy perfection.

Air Fryer Garlic Parmesan Chicken – Juicy chicken breasts with parmesan cheese, garlic and spices then quickly cooked in an Air Fryer.

Print

Garlic Parmesan Chicken Kebabs

Garlic Parmesan Chicken Kebabs are juicy pieces of chicken marinated in garlic, Parmesan cheese, and other delicious herbs.

Prep Time 1 hour hour

Cook Time 12 minutes minutes

Servings 8

Ingredients

• 2-pounds boneless, skinless chicken breasts
• ¼ cup grated Parmesan cheese
• ¼ cup white vinegar
• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon lemon juice
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste

Instructions

• Cut each piece of chicken into 1- inch cubes. Thread the chicken onto 8 metal or wooden skewers. *If using wooden skewers, soak them in water for at least 30 minutes before threading with the chicken. (This ensures they won’t catch on fire as they grill.)
• In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, and all seasonings together. Mix well.
• Baste the chicken kebabs with the garlic Parmesan mixture on all sides. Place the coated kebabs on a large platter and gently cover. Place in fridge to let marinate for at least 30 minutes or up to 12 hours.
• Grill kebabs on medium heat, with the grill lid closed, for 5 minutes per side OR until the internal temperature of the chicken reaches 165 degrees F. Serve kebabs warm and enjoy!

Notes

Nutrition Info: 1 chicken kebab = 187 calories / 7 fat / 1.3 carbs / 27 protein 

8 kebabs total. 

The post Garlic Parmesan Chicken Kebabs appeared first on Life In The Lofthouse.

LABOR DAY RECIPES

Summer isn’t over yet, my friends. We have one more holiday to celebrate and that is Labor Day! It’s a big tradition to have a backyard cookout, so I have included over twenty of my must-make recipes. Rainbow Fruit Salad, Chipotle Ranch Burgers and Grilled Steak Kebabs are just a few of our favorites on the list. Dessert is also included with The Best Peach Cobbler and Oreo Fudge Ice Cream. All of these recipes will have your guests coming back for more!

IT’S SO HOT, WHAT IS THERE TO DRINK OVER LABOR DAY WEEKEND?

My Cherry Limeade will quench your thirst and have your taste buds singing! This is a drink that kids and adults both love, but the star of the show just might be my Frosted Lemonade. This is one I can’t make quick enough, because the minute I’m finished with the first batch, it’s time to make another. It always goes fast!

APPETIZERS

I have plenty of delicious little bites for you to serve this year! These finger foods are so good you’ll be going back for seconds for sure. My Shrimp Taco Bites have layers of flavor and my Cheesy Bacon Rotel Cups are so good that you’ll ask yourself, “How have I never made these before?” They are absolutely crave worthy.

Wishing you and yours a fun and safe holiday! –Holly xo

IN-N-OUT CHEESEBURGERS

CHIPOTLE RANCH BURGERS

CALIFORNIA PASTA SALAD

BACON RANCH PASTA SALAD

POPPY SEED CHICKEN & GRAPE PASTA SALAD

HEAVENLY OREO DESSERT

THE BEST PEACH COBBLER

FROSTED LEMONADE

RAINBOW FRUIT SALAD

WESTERN CHEESEBURGER SLIDERS

SUMMER CORN SALAD

SHRIMP TACO BITES

CHEESY BACON ROTEL CUPS

CHERRY LIMEADE

PESTO TORTELLINI SALAD

GRILLED STEAK KEBABS

PARMESAN RANCH POTATO CHIPS

RED VELVET TRIFLE

EASY FRUIT DIP

CHEESEBURGER SLIDERS

LAYERED RANCH DIP

EASY CHURRO BITES

OREO DIP

OREO FUDGE ICE CREAM

FUDGE RIPPLE ICE CREAM

TEXAS SHEET CAKE COOKIES

The post 20+ Delicious Labor Day Recipes appeared first on Life In The Lofthouse.

I made these Grilled Cheeseburger Wraps a while ago, but forgot about them until I was scrolling through my camera the other day. I’m sad I didn’t post this  recipe sooner because they were SO good! They are everything you love about a good cheeseburger all wrapped up in a flour tortilla. I think they’re a fun change-up to the every day cheeseburger. 

Grilled Cheeseburger Wraps are filled with lean ground beef, lettuce, tomato, a little cheese, and wrapped in a flour tortilla. They are SO good. You can make them even healthier by using low-carb tortillas and skipping out on the cheese.

These wraps make for a perfect lunch or a quick weeknight dinner. My whole family loves these… well except for my picky 5 year old, but that doesn’t count because she doesn’t eat anything lately. : /

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITE WRAP RECIPES!

Strawberry Chicken Wraps

Turkey Ranch Club Wraps

Chicken Lettuce Wraps

Bacon Cheeseburger Wraps

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Grilled Cheeseburger Wraps

Grilled Cheeseburger Wraps have all the components of a juicy cheeseburger wrapped up and grilled to perfection—easy, tasty, and perfect for any meal!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

• 1 pound lean ground beef
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons ketchup
• 1 teaspoon dried minced onion
• pepper and salt to taste
• 4 large flour tortillas
• shredded cheddar cheese
• lettuce
• tomato slices
• sliced red onion
• mustard

Instructions

• Brown and crumble ground beef in a large non-stick skillet over medium-high heat. Drain any grease. Add Worcestershire sauce, ketchup, minced onion, salt and pepper to beef. Stir to combine. Reduce heat to low and let mixture heat thoroughly, about 5 minutes or so.
• Sprinkle some cheddar cheese down the center of each tortilla. Divide beef mixture evenly among the four tortillas and place over the cheese. Drizzle a little mustard (and more ketchup, if desired) on top of the beef, and then add a couple tomato slices. Roll up each tortilla burrito-style.
• Place wraps, two at a time, onto a preheated indoor or outdoor grill. Grill for 3 to 5 minutes, or until grill marks and golden-brown.
• Carefully remove wraps from grill and place on a plate. Gently unravel wrap to add some lettuce, red onion, etc. Re-roll wrap and then cut in center diagonally. Serve immediately and enjoy!

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This recipe is such a fun way to get each member of the family involved with dinner. BBQ Chicken Foil Packs are so fun to make, and they taste incredible too! BBQ sauce is the best flavor to add on the grill, so these foil packs are little pouches of summertime goodness!

Begin by cutting chicken breasts into 1-inch cubes. Cut red bell pepper into 1-inch pieces as well. Dice red onion into small pieces. Open and drain canned pineapple, or if you want to put your knife skills to the test cut and cube your own pineapple. This is a great way to add even more fresh flavor to this dish. 

With BBQ Chicken Foil Packs each person can show off their creativity by assembling their own meal. These are a great dinner to take camping as well. Prep and make them the day before you go out into the wilderness. Once you are ready for dinner, pull them out of the ice chest and place your foil pack onto the grill over the campfire. Roast your savory meal until the chicken is cooked thoroughly!

CAN I USE ANOTHER KIND OF MEAT?

Yes! Try cutting up pieces of steak for your foil packs. You can also cube pieces of bacon and add to your meal for added savory flavor.

WHAT OTHER VEGETABLES CAN I USE?

You can never go wrong with mushrooms, zucchini, squash, potatoes, or carrots. They would all be delicious to try!

SHOULD I MARINATE THE CHICKEN?

PRO TIP:  If you have time, cube, and marinate the chicken in barbecue sauce the day before assembling. It will infuse your dinner with extra flavor.

ENJOY THIS RECIPE? HERE ARE A FEW MORE TO GET EVERYONE IN THE FAMILY INVOLVED WITH DINNER!

BBQ Chicken Flatbread Pizza – Flavorful pizza smothered in BBQ sauce, chicken, red onion, cilantro, and mozzarella cheese.

Grilled Steak Kebabs – Marinated steak pieces skewered and BBQed with vegetables.

Teriyaki Chicken Kebabs – Marinated chicken pieces skewered and BBQs with vegetables.

Mexican Pizza – Tortillas filled with ground beef, refried beans, cheese, and topped with enchilada sauce. 

Print

BBQ Chicken Foil Packs

Chicken, pineapple, bell pepper and onion are coated in BBQ sauce then wrapped in foil. Cook the packs on the grill or campfire for the ultimate outdoor meal!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 4 sheets heavy duty tin foil (heavy duty foil works best to prevent tearing and leaking)
• 4 boneless skinless chicken breasts cut in 1-inch pieces
• 2 cups barbecue sauce
• 2 cups pineapple tidbits
• 1 red bell pepper diced (seeds and ribs removed)
• 1 small red onion diced
• freshly chopped cilantro for garnish (optional)

Instructions

• Arrange 4 large sheets of tin foil on a clean flat surface.

  Place the chicken pieces and barbecue sauce in a large bowl. Toss to coat the chicken fully in the sauce.
• Divide chicken pieces evenly among the 4 sheets of foil. Place right in the center of foil. Then divide the pineapple, bell pepper and red onion evenly over the chicken on the foil sheets.
• Bring up 2 sides of foil over chicken so the edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on a preheated grill. Close grill lid and let cook for 10 minutes.

  Turn packs over and cook another 10 to 15 minutes, or until chicken is cooked through. Internal temperature of chicken needs to be 165 degrees F.

  OR Bake in a 375 degree F oven for 35 minutes, or until chicken is thoroughly cooked.

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Even in the heat of the desert I love to make a delicious meal that brings a little warmth to the palate. It can get very warm here in Southern Utah, especially when you’re standing outside behind the grill. My Chipotle Ranch Burgers are great to make when you want the temperature to rise just a little bit more. Paired with a cool beverage, this burger is a fantastic way to keep things cooking all season long!

CHIPOTLE RANCH BURGERS

All good burgers, including this one, begins with a hearty 5-ounce ground beef patty. This is the base protein of this juicy burger. The building blocks are still the classics including lettuce, tomato, onion, and melted cheese that rest between two fluffy buns. The star of the show here is a generous slathering of a homemade chipotle ranch to go over everything. You may even want a little extra on the side to dip your burger and fries into!

INGREDIENTS

The following is a list of ingredients needed to properly make this amazing burger:

• 2 pounds 80% lean ground chuck
• 1 packet dry ranch seasoning/dressing mix
• 2 teaspoons pureed chipotles in adobo sauce
• 1 cup prepared ranch dressing
• 1 Tablespoon chipotle peppers in adobo sauce
• Cheddar cheese
• Tomato
• Lettuce
• Red onion
• Hamburger buns

GRILLING THE BURGERS

This perfect patty is roughly 5-ounces in size. Roll out your meat to flat disk before you place onto the grill. Don’t over work the meat so that some of the fat retains its shape and doesn’t break down before grilling.

Preheat the grill, whether it is gas or charcoal. Using either is fine, though cook time and temperature may differ. You want to create an environment that is roughly 450 to 500 degrees F. before you put the meat onto the grill. Place the patty onto the hot grate and let it sit to properly attain those beautiful grill marks.

For a rare burger temperature, the patty only needs to cook for about 4 minutes total. For a medium temperature it will need roughly 6 minutes of total cooking time. A well-done burger will need to cook closer to 10 minutes or more. These times are all estimates. Temperatures truly depend on the thickness of the patty, and the exact heat of the grill.

When flipping the meat make sure not to press the burger on your grill grate. This will eliminate the juice from the patty making it dry, and it can also take away some of the flavor. If you are adding cheese to the patties make sure to do it within the last minute of your desired cooking time.

CHIPOTLE RANCH DRESSING

Chipotle ranch dressing kicks original ranch into overdrive. The perfect balance between smoke and heat comes alive when you mix this simple recipe together. In a medium bowl add the ranch dressing and pureed chipotle adobo sauce. This can be found at most grocery stores in the Mexican food aisle. Mix everything together and you are ready to drown your burger in this savory heat filled sauce.

TOPPINGS

One easy way to take this burger to the next tier is by crisping up a few slices of bacon. This takes the savory and smokey notes to a point that is mouthwatering. Try adding some avocado or crispy fried onions. You can also cook some mushrooms in a pan with butter and garlic for these wonderful burgers. If you are a big fan of heat, then try grilling up jalapenos. This is for the true spice lovers out there!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITES!

Chili Cheeseburgers – This is a delicious and messy burger you’ll need 7 napkins to eat with. Grilled patties with melted cheese and hearty chili.

Bacon Cheeseburger Wraps – A low carb alternative way to enjoy a juicy, savory, bacon cheeseburger.

French Onion Burgers – Feeling a little sophisticated? This amazing hamburger will make you feel like you’re eating at a 5-star restaurant.

Western Cheeseburger Sliders – These small cheeseburgers are packed with flavor and covered in smokey BBQ sauce, melted cheese, and crispy onion rings.

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Chipotle Ranch Burgers

Chipotle Ranch Burgers bring a zesty spin to a juicy 5-ounce patty. They're served with all the classic garnishes and doused in a creamy ranch sauce with a little heat!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Ingredients

BURGERS:

• 2 pounds 80% lean ground chuck
• 1 packet (1 ounce) dry ranch seasoning/dressing mix
• 2 teaspoons pureed chipotles in adobo sauce (found in Mexican food aisle in most grocery stores)

CHIPOTLE RANCH SAUCE:

• 1 cup prepared ranch dressing
• 1 Tablespoon chipotles in adobo sauce

TOPPINGS:

• 6 hamburger buns
• 6 slices cheddar cheese
• tomato slices
• lettuce
• sliced red onion

Instructions

• FOR BURGERS: Add ground chuck, dry ranch seasoning and chipotle adobo sauce in a large bowl. Mix together with clean hands until combined. Divide into 6 equal portions and then form into 6 hamburger patties.
• FOR SAUCE: Mix together ranch dressing and chipotle adobo sauce in a medium bowl. Cover and place in fridge until ready to use.
• Grill hamburgers on an outdoor grill OR indoor grill-pan until medium-well or however you like your burgers cooked. Place slices of cheese on burgers until melted.
• Carefully place hot cheeseburgers on each bottom bun. Top with two tablespoons chipotle ranch sauce. Add tomato, lettuce, onion and top bun. Serve immediately and enjoy!

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Have you checked your propane tank lately? If not, it’s time to because grilling season is here! You’re going to want to be in your backyard cooking all summer long especially when you have recipes like this. My Sweet BBQ Chicken Kebabs are sweet, smokey, tangy, and loaded with fresh bell pepper and pineapple. Make sure the garden is blooming this year because you’ll be craving these kebabs on a regular basis.

SWEET BBQ CHICKEN KEBABS

This version of kebabs are truly heavenly for me. Juicy pieces of BBQ marinated chicken sizzle together with freshly chopped bell pepper and pineapple. Skewered together from head to toe, these flavor masterpieces are what summer memories are made for.

HOW TO MAKE SWEET BBQ CHICKEN KEBABS

Not only are these delicious, they are very simple to create. The following is the list of ingredients:

• 1.5 pounds boneless, skinless chicken breast
• 1 cup BBQ sauce
• 6 Tablespoons orange juice concentrate
• 2 cups fresh pineapple chunks
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• Metal or Wooden Skewers

ASSEMBLE THE KEBABS

Mix the BBQ sauce and orange juice concentrate together first and set aside. Cube the chicken into one inch size pieces. Do the same with all the vegetables and pineapple. Lay out the clean skewers and alternate threading a piece of chicken, vegetable, and pineapple chunk onto the skewer. Get creative and have fun with alternating colors for a masterpiece of culinary artwork. Once all the skewers are full, brush the sweet BBQ sauce on every square inch of the kebab. Now, they are ready to grill!

SKEWERS

Whenever I make kebabs, I like to use metal skewers. If you prefer to use the wooden skewers it is highly important that you let your wooden skewers soak in cool water for at least an hour before threading the chicken, veggies, and fruit. This way while they are on the grill, they won’t set fire.

If you prefer to use the metal ones, like me, then be very careful as you cook them because they do get very hot. After they are finished cooking they continue to stay hot for a while. Please be careful.

GRILL

Set the grill to medium-high heat. Keep the lid shut while you preheat the grill for at least 10 minutes. When ready, place skewers on the grill and cook for 10 to 15 minutes while rotating  kebabs every couple of minutes. This ensures they cook evenly. They are finished cooking when the internal temperature of chicken reaches 165 degrees F.

OTHER VEGETABLES OPTIONS

Other vegetables that would be good to add are mushrooms, zucchini, squash, and red onion. If there is something growing in your garden that you would like to use, then I say thread it on there!

MAKE AHEAD OF TIME

If you have the whole family invited for a backyard BBQ, then this is the recipe to prepare ahead of time. Make sure to soak the wood skewers first, then assemble and brush the kebabs with BBQ sauce. Lay them all out on a large baking sheet then lightly cover with saran wrap. Store them in the refrigerator until it’s time to grill! The flavors of everything will start to marry and only make the kebabs that much more flavorful.

ENJOY THIS RECIPE? HERE ARE A FEW MORE THAT ARE DYING TO GET ON THE GRILL!

Grilled Cilantro Lime Chicken – Juicy chicken breasts that have been marinated with cilantro and lime then grilled to perfection.

Grilled Steak Kebabs – Tender morsels of steak grilled with fresh vegetables for juicy and flavorful skewers.

Grilled Huli Huli Chicken – This dinner is overflowing with island vibes with grilled chicken thighs with a sweet and tangy tropical glaze.

Grilled Italian Chicken – Juicy chicken breast grilled with an array of Italian herbs and spices.

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Sweet BBQ Chicken Kebabs

Sensational skewers loaded with marinated chicken, bell pepper, and pineapple are perfectly charred on the grill.

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Life in the Lofthouse

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup barbecue sauce
• 6 Tablespoons frozen orange juice concentrate, thawed
• 2 cups fresh pineapple chunks, cut into 1 ½ inch pieces
• 1 red bell pepper, cut in 1-inch pieces
• 1 green bell pepper, cut 1-inch pieces
• 1 yellow bell pepper, cut in 1-inch pieces
• 8 to 10 metal or wooden skewers

Instructions

• If using wooden skewers, start by placing them into a large dish of cool water to soak in for at least a half hour to an hour. *(They can start on fire if you grill them dry.)
• Heat grill to medium-high heat. Mix together the barbecue sauce and orange juice concentrate in a small bowl. Set aside.
• Thread the chicken alternately with the pineapple and peppers onto all the skewers. Brush all the kebabs with all of the barbecue sauce mixture.

  Meanwhile, preheat grill to medium-high heat. Close the grill lid while it preheats.
• Place kebabs on the grill. Cook for 10 to 15 minutes, turning throughout cooking process. They are ready when internal temperature of chicken reaches 165 degrees F.

  Enjoy!

Notes

Yields: 8 to 10 Kebabs

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If you’re anything like my family then you have some fun planned for this special weekend! It’s the perfect time to get outside with the whole crew to honor all of those who fought and served our incredible nation. What is the best thing to celebrate with? A large spread of 30+ Delicious Memorial Day Recipes!

This list is packed with many dishes that are perfect for this occasion. There are pasta salads a plenty for your afternoon picnic. If you decide to go camping , try my BBQ Chicken Foil Packs! They’re perfect for the outdoors and don’t lack flavor. If you want a formal celebration, try my Creamy Pasta Primavera. All who gather around your table will feel the love from this elegant pasta dish.

MEMORIAL DAY APPETIZERS

Most parties for this holiday are in casual fashion. Guests come and go as they please, and that means savory goodies should be ready for the grabbing. One app that is sure to go over well are my Baked Mozzarella Sticks. Breaded cheese with marinara for dipping? Yes, please!

If burgers are on the grill this year, then you’ll need a side of Garlic Parmesan French Fries. They are delicious and full of flavor that will have you licking your fingers as you eat them. If you want to serve hearty finger food, try either my Cheeseburger Sliders, or Western Cheeseburger Sliders. They are perfect for assembling ahead and having out on a platter for guests to peruse.

DESSERT!

I have plenty of sweet treats to show everyone that extra love this weekend. Everyone loves a cookie but you’ll have everybody salivating over my Chocolate Chip Pudding Cookies. They are extra soft and packed with rich chocolate chips.

If you are looking for that ‘wow’ factor dessert this year, try assembling my Strawberry Chocolate Pound Cake Trifle. Jaws will drop to the floor with the presentation of this dessert. If you need to beat the heat with a cooler treat, whip up a batch of my Frozen Lemonade. Perfect for a weekend spent by the pool, and I promise it will keep everyone cool.

IN N’ OUT CHEESEBURGER

PESTO CHICKEN PASTA SALAD

POPPY SEED CHICKEN AND GRAPE PASTA SALAD

GRILLED STEAK KEBABS

CHICKEN STRAWBERRY PASTA SALAD

STRAWBERRY POPPY SEED DRESSING

GRILLED CORN WITH CILANTRO LIME BUTTER

TURKEY RANCH CLUB WRAPS

CHICKEN BACON RANCH PASTA

BBQ CHICKEN SALAD

BBQ CHICKEN FOIL PACKS

CREAMY PASTA PRIMAVERA

CALIFORNIA PASTA SALAD

MANDARIN ORANGE AND SPINACH PASTA SALAD

HAM AND CHEESE SLIDERS

CRISPY LEMON GARLIC CHICKEN AND VEGGIES

SOUTHWEST CHICKEN CAESAR WRAPS

STRAWBERRY CHICKEN WRAPS

SOUTHWEST CHICKEN CHOPPED SALAD

CROCK POT BBQ BEEF

CHICKEN SALAD CROISSANT SANDWICHES

SLOW COOKER BBQ BEEF BRISKET

BBQ BEEF BRISKET SANDWICHES

DUTCH OVEN SPRITE CHICKEN

CHEESEBURGER SLIDERS

WESTERN CHEESEBURGER SLIDERS

PARMESAN RANCH POTATO CHIPS

BAKED MOZZARELLA STICKS

GARLIC PARMESAN FRENCH FRIES

GARLIC PARMESAN ROASTED POTATOES

TEXAS SHEET CAKE BITES

CHOCOLATE CHIP PUDDING COOKIES

STRAWBERRY CHOCOLATE POUND CAKE TRIFLE

NO-BAKE S’MORES PUDDING CAKE

FROSTED LEMONADE

WATERMELON LEMONADE SLUSHIES

BROWNIE TRIFLE

The post 30+ Delicious Memorial Day Recipes appeared first on Life In The Lofthouse.

Cheeseburger Lettuce Wraps… Mmmm. Why are they so dang delicious?  Even when I’m trying to eat lighter I still won’t deny myself a cheeseburger. That’s when these lettuce wrapped babies make an appearance!

A flavorful burger topped with cheese, tomato, and a mouth-watering spread is always a winning combo. Wrap it up in a nice piece of lettuce and you won’t even miss the bun. I know you should not use lean ground beef if you want juicy burgers, but when I’m trying to watch calories I use 93% lean beef for these and they are still amazing as ever. I add a few extra things that make these burgers so yummy!

ENJOY THIS RECIPE? TRY MORE OF OUR FAVORITE BURGERS:

French Onion Burger

Chili Cheeseburgers

In-N-Out Cheeseburger

Slow Cooker Bacon Cheeseburger Soup

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Cheeseburger Lettuce Wraps

Everything you love about a burger but without the carbs. You won't even miss the bread with how delicious these cheeseburger wraps are!

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Servings 6

Author Holly

Ingredients

Cheeseburgers:

• 2 pounds lean ground beef
• 1/2 teaspoon seasoned salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 6 slices American cheese
• 2 large heads iceburg or romaine lettuce rinsed then dried
• 2 tomatoes sliced thin
• small red onion sliced thin

Spread:

• 1/4 cup light mayo
• 3 Tablespoons ketchup
• 1 Tablespoon dill pickle relish
• dash of salt and pepper

Instructions

• Heat a grill or skillet on medium heat.
• In a large bowl, mix together ground beef, seasoned salt, pepper and oregano.
• Divide mixture into 6 sections then roll each into a ball. Press each ball down flat to form a patty.
• Place patties on grill/pan and cook for approximately 4 minutes on each side or until cooked to your liking. (If using a skillet, only cook 3 at a time to avoid over-crowding.)
• Place a slice of cheese on each cooked burger. Place each burger on a large piece of lettuce. Top with spread, one slice tomato, red onion and whatever else you like. Wrap the lettuce up over the top and serve. Enjoy!
• Spread: In a small bowl mix together all the spread ingredients. Refrigerate until ready to use.

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Some of my favorite summer memories are prepping food in the kitchen for a fun barbecue. I can’t imagine a summer without being in the backyard, grilling up some of our favorite recipes, while the kids swim and have fun.

My Grilled Corn with Cilantro Lime Butter is a great recipe to spark new memories while prepping for your next family meal. It is so delicious and my family’s favorite way to enjoy corn on the cob.

Mix softened butter, cilantro, lime juice and peel then chill for 30 minutes in the fridge. Grill the corn over medium heat while occasionally, rotating for an even cook. When it’s finished grilling, serve with Cilantro Lime Butter and Cotija Cheese. This recipe will have you licking your fingers clean!

This corn is guaranteed to enhance your next meal with mouthwatering flavor. You and your family will be reaching over each other to grab the last ear of corn!

OTHER VEGGIE OPTIONS

Try this recipe with steamed veggies like broccoli, carrots, and cauliflower. Cilantro Lime Butter also pairs well with grilled shrimp.

BUTTER!

I recommend salted butter. Unsalted and organic work with this recipe as well.

DO I SHUCK THE CORN BEFORE GRILLING?

Yes! To get those beautiful grill marks make sure to shuck each ear and clean the blonde hair off for the perfect grilled corn on the cob.

ENJOY THIS RECIPE? HERE ARE A FEW OTHERS TO TRY WITH YOUR NEXT SUMMER BBQ!

Dijon Roasted Asparagus – Roasted asparagus with Dijon mustard, garlic, olive oil, and Panko bread crumbs.

Pepperoni Pizza Pasta Salad – Tender pasta, zesty pepperoni, and Italian dressing mixed together for a flavorful pasta side dish.

Fiesta Corn Dip – Sweet corn, black beans, bell peppers, onion, and garlic combined for a tasty dip or protein topping.

Summer Corn Salad – Corn, tomato, bell peppers, onion, and olive oil come together for this bright and flavorful summer salad.

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Grilled Corn with Cilantro-Lime Butter

Grilled corn infused with fresh cilantro and lime butter that will have you going back for seconds!

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 10

Author Holly

Ingredients

• 1/2 cup salted butter softened
• 1/4 cup freshly chopped cilantro
• 1 Tablespoon fresh lime juice
• 1 teaspoon grated lime peel
• 10 medium ears sweet corn husks and hairs removed
• grated Cotija cheese (optional)

Instructions

• In a small bowl mix butter, cilantro, lime juice and peel. Cover tightly with plastic wrap and chill in refrigerator for 30 minutes or until ready to use.
• Grill corn over medium heat, turning occasionally, until speckled with char spots and tender (about 15 to 20 minutes.)
• Carefully remove corn from grill and slather corn with cilantro-lime butter and grated Cotija cheese. Enjoy!

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