Herbs + Grill = Yum!

Vickie Castilleja

The summer grilling season is in full swing.  Whether you’re grilling by the beach or in your backyard, using herbs from your garden is a tasty and healthy way to add flavor and color to your food. Herbs can be used in rubs, go directly in the smoker box with your wood chips or even be used as skewers for great tasting kabobs.

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If your rosemary or oregano have gotten a little out of control, use some of the longer stems as skewers for kabobs. Other herbs can also work; just make sure it has a sturdy stem. Working with 8 inch to 12 inch stems is best; you can remove the leaves for easier threading or leave them on for maximum flavor.  Be creative, mix your favorite peppers and onions with sausage, try tomatoes and onions with chicken wrapped in basil leaves, or make yummy marinated shrimp kabobs. Anything goes.

Herbs make tasty rubs and marinades as well. For an easy dry rub, finely chop a few of your favorite herbs and blend them together. Want to add a little moisture to your meat? Add a small amount of extra virgin olive oil to your herb mixture and apply generously to meat, fish or poultry. If you still have plenty of long stemmed herbs, try making an herb bundle to use as a basting brush. Keep it in a pan of melted butter or olive oil on the grill so you can add it to whatever you’re cooking.

Summer is a great time to get out and enjoy the fruits of your spring gardening. For your next menu, try some of these grill-worthy recipes:  sirloin steak with herbs,  grilled herb potatoes, marinated grilled apples with mint. Add a refreshing sparkling mint lemonade to finish it off. Happy Grilling!

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