Having a barbecue this weekend? Iron Chef Cat Cora brings a world of flavor to your table with her delicious and easy recipes! Try these 5 new grilled dishes—burgers, tacos, and more—created just for Prevention.
Zesty Salmon Lettuce Wraps
PREP TIME: 20 MINUTES TOTAL TIME: 45 MINUTES SERVINGS: 6
1 Tbsp chili powder
2/3 c lime juice
2 Tbsp olive oil
1 lb center-cut salmon or halibut fillets
3/4 c 2% Greek yogurt
1 clove garlic, minced
1 lb plum tomatoes, seeded and chopped
1 sm red onion, sliced
6 kalamata olives, pitted and quartered
2 Tbsp finely chopped fresh oregano
24 leaves radicchio
12 leaves butter lettuce
2 scallions, sliced
1. Mix chili powder, 1/3 cup juice, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Rub over fish. Let stand 15 minutes.
2. Stir together yogurt and garlic.
3. Coat grill grate lightly with oil and heat grill to medium heat.
4. Combine tomatoes, onion, olives, oregano, the remaining lime juice and oil, and 1/4 teaspoon salt and 1/8 teaspoon pepper. Mix well to blend. Set aside.
5. Grill fish skin side down 4 to 6 minutes. Flip and grill until cooked through but not dry, 4 to 6 minutes longer.
6. Stack 2 radicchio leaves with a lettuce leaf and fill with some of the fish, tomato mixture, yogurt mixture, and scallions. Repeat to make 12 wraps.
NUTRITION (per serving): 265 cal, 20 g pro, 10 g carb, 2 g fiber, 16.5 g fat, 3.5 g sat fat, 323 mg sodium
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Basque-Style Shrimp
PREP TIME: 20 MINUTES TOTAL TIME: 25 MINUTES + CHILLING TIME SERVINGS: 6
2 tsp chili powder
1 1/2 tsp dried orange rind
2 lb peeled and deveined large shrimp
6 cloves garlic, chopped
1 fresh poblano chile, coarsely chopped
1 fresh serrano chile, coarsely chopped
3 sm bay leaves, crumbled
1/3 c finely chopped fresh flat-leaf parsley
1/3 c olive oil
1/4 c sherry vinegar
1/4 c finely chopped fresh oregano
1/4 c finely chopped fresh basil
1. Mix together chili powder, orange rind, and 1/8 teaspoon sea salt. Rub over shrimp until well coated. Cover shrimp and chill 30 minutes.
2. Combine remaining ingredients and 1 teaspoon sea salt in food processor while shrimp chills. Pulse until finely chopped. Set sauce aside.
3. Coat grill grate lightly with oil and heat grill to medium-high heat.
4. Grill shrimp until pink, about 2 minutes per side. Serve with sauce.
NUTRITION (per serving): 281 cal, 31 g pro, 4 g carb, 0 g fiber, 14.5 g fat, 2 g sat fat, 522 mg sodium
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Greek Lamb Burgers
PREP TIME: 20 MINUTES TOTAL TIME: 30 MINUTES SERVINGS: 4
Yogurt Sauce
1 c 0% Greek yogurt
1/2 avocado, peeled, pitted, and chopped
1/2 c peeled, seeded, and grated cucumber (about 1/2 med)
1 Tbsp extra virgin olive oil
1 1/2 tsp fresh lemon juice
1/2 tsp minced garlic
Burgers
3/4 lb lean ground lamb, preferably from the leg, or ground beef
3 Tbsp fresh whole wheat bread crumbs
2 Tbsp finely chopped kalamata olives
2 Tbsp finely chopped yellow onion
2 Tbsp crumbled feta (about 3/4 oz)
1 Tbsp chopped scallion
1 tsp chopped fresh oregano
4 onion sandwich or brioche rolls, toasted
8 tomato slices
8 cucumber slices
1. Make sauce: Mix all ingredients and 1/4 teaspoon kosher salt.
2. Coat grill grate lightly with oil and heat grill to medium-high heat.
3. Prepare burgers: Mix first 7 ingredients, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper with hands. Shape into 4 (1/2" thick) patties.
4. Grill patties until cooked through, about 4 minutes per side.
5. Serve burgers on rolls and top with about 2 tablespoons yogurt sauce and tomato and cucumber.
NUTRITION (per serving): 401 cal, 31 g pro, 35 g carb, 3 g fiber, 15 g fat, 4 g sat fat, 721 mg sodium
More from Prevention:5 Healthy Burger Recipes You'll Love
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Spicy Pork Skewers
PREP TIME: 20 MINUTES TOTAL TIME: 1 HOUR + CHILLING TIME SERVINGS: 8
Skewers
1/4 c olive oil
1/4 c fresh orange juice
1/4 c fresh lemon juice
2 Tbsp minced garlic
1 tsp chili powder
1/2 tsp red-pepper flakes
2 lb pork tenderloin, trimmed and cut into 1-1 1/2" strips or cubes (32 total)
1 lg lemon, cut into 16 wedges
1 orange, cut into 16 wedges
Tomato-Pepper Sauce
1/3 c cherry tomatoes, halved
1 jarred roasted red bell pepper, roughly chopped
1/4 c extra virgin olive oil
1 Tbsp sherry vinegar
1 Tbsp roughly chopped almonds (7 or 8 whole nuts)
2 cloves garlic, roughly chopped
4 whole wheat pitas, halved
4 c chopped romaine or iceberg lettuce
1. Prepare skewers: Combine oil, orange juice, lemon juice, garlic, chili powder, red-pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Add pork, turning to coat. Cover and chill at least 1 hour or overnight.
2. Soak 8 wooden skewers (10" long) in water at least 1 hour.
3. Heat oven to 450°F.
4. Make sauce: Spread tomatoes on lightly oiled baking sheet and roast until blistered, 20 minutes. Add to blender along with roasted red pepper, oil, vinegar, almonds, and garlic. Blend until smooth. Season with a pinch of salt and black pepper to taste. Set aside.
5. Coat grill grate lightly with oil and heat grill to medium heat.
6. Thread skewers with 4 pieces of pork, alternating with 2 lemon wedges and 2 orange wedges. Grill skewers, turning occasionally, until meat is browned, 12 to 15 minutes or to desired doneness. Let stand 5 minutes. While grill is still hot, grill pitas, turning once, until marked on both sides, about 2 minutes.
7. Serve skewers with pitas, lettuce, and sauce. Squeeze oranges and lemons over top of pork.
NUTRITION (per serving): 342 cal, 28 g pro, 23 g carb, 3 g fiber, 16 g fat, 2.5 g sat fat, 375 mg sodium
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Tangy Steak Tacos
PREP TIME: 20 MINUTES TOTAL TIME: 40 MINUTES + CHILLING TIME SERVINGS: 6
Steak
2 Tbsp fresh lime juice
2 Tbsp extra virgin olive oil
1 tsp chili powder
1 tsp garlic powder
1 tsp coriander
1 1/2 lb flank steak, trimmed
12 corn tortillas (6" diameter), warmed
Fruit Salsa
1 sm pineapple (2 1/2-3 lb), peeled, cored, and cut into 4 or 5 slabs
1 mango, peeled and chopped
3/4 c chopped red onion
2 Tbsp chopped fresh cilantro
2 Tbsp chopped fresh flat-leaf parsley
2 or 3 fresh mint leaves, chopped
2 Tbsp fresh lime juice
1 Tbsp rice vinegar
1 Tbsp extra virgin olive oil
1/2 fresh jalapeno or serrano chile, seeded and finely chopped
1. Prepare steak: In small bowl, mix first 5 ingredients and blend well to make a paste. Place steak in shallow dish and rub paste evenly all over. Cover and chill 1 to 4 hours.
2. Coat grill grate lightly with oil and heat grill to medium-high heat.
3. Make salsa: Grill pineapple until it just begins to brown, about 2 minutes on each side. Let stand until cool enough to handle. Cut into 1/4" cubes (about 3 cups).
4. Combine pineapple, mango, onion, cilantro, parsley, mint, lime juice, vinegar, oil, jalapeno, and 1/2 teaspoon kosher salt and mix well. Cover and chill until ready to use. (Makes about 5 cups.)
5. Grill steak about 6 minutes on each side for medium-rare (or slightly longer if you like it more well done). Let rest 10 minutes before slicing.
6. Cut steak into 1/2" slices, put on a platter with salsa, and serve with tortillas.
NUTRITION (per serving) 401 cal, 28 g pro, 43 g carb, 6 g fiber, 13.5 g fat, 3.5 g sat fat, 248 mg sodium
More from Prevention:400-Calorie Barbecue Meals
