I’ve always been a firm believer that food is not just a science, it’s also an art form. Because of this, I’ve always been on the lookout for grilling recipes that push the boundaries of cooking.
After scouring my resources, I think I’ve found some of the craziest and most unusual grilling recipes out there.
1. Grilled Watermelon Steaks With Balsamic Glaze
To make it to this list, I have two main criteria: the recipe should be extraordinary and it should also be delicious.
The last thing I want is to share recipes that only sound good but don’t actually deliver in taste. So, let’s start with these grilled watermelon steaks topped with balsamic glaze.
To begin, cut a large watermelon into one-inch slices. Depending on how big your watermelon is, you should end up with about four to six slices.
Then, brush your watermelon steaks with seasoning made of one tablespoon of olive oil and a pinch of salt and pepper for added flavor.
Once your watermelon pieces are seasoned, set them aside for now as you make your balsamic glaze.
For this step, get a small saucepan and combine one cup of balsamic vinegar with a quarter cup of honey. Let the mixture boil, then gradually lower the heat to let it simmer for 10 minutes or so.
While the sauce is heating, take your watermelon steaks and put them on the grill. Each side should cook for about two to three minutes.
Remove the fruit slices when you see grill marks forming on both sides and drizzle with balsamic glaze.
At first, it may seem strange to swap real steak with watermelon but trust me, it works somehow.
Once it’s grilled, the fruit’s texture has a surprising similarity to the meat’s texture.
While the flavor still has a long way to go to be truly called a “steak,” this recipe is one step closer for vegans and vegetarians to enjoy this signature grilled dish.
2. Grilled Bacon-Wrapped Dates Stuffed With Blue Cheese
I’m going to be honest — blue cheese is not my favorite. In fact, sometimes I can’t really stand the smell of it.
But I like to keep an open mind.
If there are recipes out there that can make this cheese more tolerable — or better yet, palatable for me — I’m all for it.
So, when I came across this recipe, I was intrigued. It uses the smokiness of bacon and the sweetness of the dates to somehow complement the funky flavor of blue cheese.
If you’re curious enough to give this recipe a try, here’s what you need to do.
Start by getting what you need. This includes 24 pitted Medjool dates, four ounces of blue cheese, and 12 slices of bacon (cut in half).
Once your ingredients are all laid out, preheat your grill. While your grill is heating up, take your dates and slice each one vertically on one side to form the opening.
After that, fill each date with half a teaspoon of blue cheese. Keep in mind that if you don’t want the cheese to overpower the entire dish, you’re more than welcome to lessen the amount.
Now, wrap each stuffed date with half a slice of bacon, securing them with toothpicks.
Place your wrapped dates on the grill with the seam side down and let them cook for around five minutes on each side.
You’ll know they’re ready when the bacon is crispy and the dates are completely heated through. Let them rest for a bit to cool down before giving them a try.
The first time I tried this recipe, I recall being a little bit hesitant. But it slowly grew on me as I took bite after bite.
3. Grilled Coconut Lime Shrimp Skewers
Skewers — or kabobs, as others like to call them — are a staple in any BBQ cookout. They’re versatile and quite convenient to eat (with no plate or utensils required).
Besides these, you know what else is great about skewers? You can mix and match all sorts of ingredients to create endless combinations of delicious grilled recipes.
Here’s one that I found quite interesting: grilled coconut lime shrimp skewers.
For this recipe, you’ll need a pound of large peeled and deveined shrimp, a can of coconut milk, two zested and juiced limes, and two cloves of minced garlic.
For the seasoning, you’ll need a tablespoon of minced ginger, a teaspoon of salt, half a teaspoon of red pepper flakes, and a quarter cup of chopped cilantro.
Once you have all the ingredients, get a large bowl and whisk your coconut milk, lime juice and zest, garlic, ginger, salt, and red pepper flakes.
Then, toss in your shrimp to coat. Cover the bowl and leave it in the fridge for an hour to let the shrimp absorb all the flavor.
While waiting, preheat your grill to medium heat and soak your wooden skewers in water for a minimum of 30 minutes. The dampness of your sticks will prevent any sticky situations on the grill.
After the one-hour timer, thread your marinated shrimp onto your wooden skewers and grill them for about three minutes per side.
Whatever you do, don’t overcook your shrimp. If you do, you will end up with tough and rubbery meat that’s hard to chew.
So, when your shrimp skewers turn pink, take them off the heat, garnish them with your chopped cilantro, and serve them with a sweet chili lime dip.
4. Grilled Strawberry Shortcake Skewers With Whipped Cream
On top of savory skewers, did you know that you can also make kabobs with sweet ingredients? Take this grilled strawberry shortcake skewers with whipped cream as an example.
Aside from the occasional cake pops, I don’t think I’ve seen another cake being threaded onto a stick before. This would be a new experience for me, and perhaps for some of you, too.
So, if you want to make this recipe, get a pound of fresh strawberries, a store-bought pound cake, a cup of heavy whipping cream, two tablespoons of sugar, and a teaspoon of vanilla extract.
In a large bowl, whisk together your whipping cream, sugar, and vanilla extract until you get stiff peaks. I don’t recommend doing this step manually because this can be tiring and time-consuming.
Instead, get an electric mixer and let it do all the mixing for you.
Make sure to keep your whipped cream in the fridge after it’s reached the stiff peak stage.
In the meantime, cube your store-bought pound cake and thread it on your skewers, alternating with your strawberries.
Once the grill is warm, place your sticks on top and let them cook for about a minute or two per side. After this, take them off and let them rest.
When your skewers are cool enough to touch, transfer them to a plate, add your homemade whipped cream on top, and you’re done!
While strawberry shortcake is a pretty popular dessert, I don’t think it’s ever been presented this way. Have you?
5. Grilled Sweet Potato Wedges With Chipotle-Lime Dip
So far, we’ve put our own creative twist on BBQ staples like steak, fruity appetizers, and skewers. Now, we’re diving into the world of fries and giving them a little bit of makeover.
The question now is: how can we make fries unique, unusual, and interesting?
This recipe may do just the trick.
To make these grilled sweet potato wedges paired with chipotle-lime dip, you need to get four medium sweet potatoes, wash them, then cut them into wedges.
Place your wedges in a bowl and season them with two tablespoons of olive oil, a teaspoon of smoked paprika, half a teaspoon of garlic powder, and a pinch of salt and pepper.
Turn up your grill and place your sweet potato wedges on top, arranging them in one even layer. Cook for 14 minutes or around five to seven minutes per side.
While waiting for your sweet potatoes to grill, make your chipotle-lime dip, which includes these steps.
First, grab a small bowl and mix half a cup of Greek yogurt, one minced chipotle pepper in adobo sauce, a tablespoon of lime, and a clove of minced garlic.
To the same bowl, add your seasonings, including a fourth teaspoon of salt, cumin, and — if you like a little bit of heat — a pinch of paprika.
By this time, your potato wedges should be cooked through. So, remove them from the grill and transfer them to a serving plate.
Serve your wedges with a side of chipotle-lime dip, and you’ve got yourself a fun and interesting twist on everyone’s favorite, fries.
6. Grilled Brie With Fig Jam and Toasted Baguette
From the iconic raclette fondue to your typical nacho cheese sauce, I’ve tried all the cheese dips I could find. But, this recipe in particular is something we go back to every time.
Whether it’s someone’s birthday or a regular night of family bonding, we always have an excuse to drink wine and make this grilled brie dip.
To whip up this dish, get yourself a wheel of brie cheese. You can easily find it at your local grocery store, and it typically comes in an 8 oz. package, which is just the right amount for this recipe.
Once you have your cheese, grab half a cup of fig jam, one baguette, and two tablespoons of olive oil.
Cut your baguette diagonally into half-inch slices and brush both sides with your olive oil. Then place them onto your grill to toast for one to two minutes on each side.
Take them off the heat when they turn a light golden brown and set them aside for now.
While your toasted baguette is cooling off, cut the top rind off your brie cheese to create an opening and add your fig jam.
Then, place the brie on a piece of aluminum foil, making sure that the foil has enough space to catch any cheese that may ooze out during the grilling process.
Now, place the foil-wrapped brie on the grill and cook for about five minutes with the lid closed. This will allow the heat to melt the cheese evenly.
When you take out your cheese from the grill, serve it with your sliced toasted baguettes and top it off with a drizzle of honey and a sprinkle of garlic powder.
Whenever my family and I make this recipe, we always make sure to have back-ups, because one serving is never enough.
Sometimes, we can devour three brie cheese wheels in one sitting. It’s that good!
7. Grilled Halloumi Cheese With Lemon and Herbs
Here’s another grilled cheese recipe that might pique your interest — it’s the grilled halloumi cheese with lemon and herbs.
It meets all the criteria: it’s unconventional and it’s tasty. What’s more, it’s also pretty simple to make.
To start off, grab all your ingredients, which include a block of halloumi cheese, two tablespoons of olive oil, one zested and juiced lemon, and two cloves of minced garlic.
For your seasoning, get a tablespoon of chopped parsley and basil, and a quarter teaspoon of salt and black pepper.
Then, slice your halloumi cheese into half-inch thick slices and brush both sides with a marinade made up of olive oil, lemon juice, lemon zest, garlic, parsley, basil, salt, and pepper.
Once your cheese slices are nice and coated with the marinade, place them on the grill to cook for a total of six minutes, or around two to three minutes per side.
Much like with the shrimp, you wouldn’t want to overcook this cheese because it can become quite rubbery. So, as much as possible, keep it within the allotted grilling time.
When you see the grill marks start to form, remove your slices from the heat and transfer them to a serving plate.
At this point, you can garnish with extra lemon zest, some fresh herbs, and a drizzle of olive oil. Then, it’s time to dig in!
Personally, I like munching on halloumi cheese as a snack, but if you prefer, you can add this to your salads or grilled vegetable dishes. It’s totally up to you.
Don’t Be Afraid To Go Out of Your Comfort Zone!
Weird or unusual doesn’t always equal bad. When it comes to food, weird and unusual can be fun, exciting, and delicious. It’s all a matter of perspective.
Who knows what you can discover when you step out of your comfort zone and try new and unconventional recipes? You might find a new favorite grilled dish or a unique twist on a classic meal.
So, the next time you’re planning an all-out grilling session, consider venturing out into the world of weird and unusual. You may be surprised by what you find!
