When preparing a barbecue menu, it is important to combine the main dish with the right side dishes. If you’re grilling something heavy like a steak or chops, opt for lighter sides like a green salad or some chips and salsa. On the other hand, go for the heavier sides if you are grilling something light like fish or kabobs.
Try these 3 stylish BBQ side dishes at your next meal:
Smoked sweet potato and chives
What do you need:
- 4 large sweet potatoes, baked and coarsely chopped
- 8 chives
- 2/3 cup extra virgin olive oil
- 1/4 cup chopped fresh parsley
- 2 tablespoons apple cider vinegar
- 1 tablespoon of balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon of honey
- Kosher salt and freshly ground black pepper
Brush the baked potatoes and chives with 1/3 cup olive oil, then place on a preheated grill. Cook over medium-high heat for 5 minutes per side (potatoes) or 1 minute per side (scallions) or until cooked through. Keep away from heat. Cut the chives into small pieces and place them in a bowl with the potatoes. For the rest of the olive oil, apple cider vinegar, balsamic vinegar, Dijon mustard, and honey in the bowl. Season with salt and pepper and then top with parsley. Toss to coat.
Grilled Corn with Butter, Cheese and Lime
What do you need:
- 8 ears of corn, peeled and washed
- 4 lemons, quartered
- 8 garlic cloves, roughly chopped
- 1/4 bunch plus 2 tablespoons minced fresh chives
- 1/4 of habanero pepper, seeded
- 2 sticks of unsalted butter, slightly softened
- 1/2 cup of cotija cheese grated
- Salt and ground black pepper
To make the garlic butter, combine the butter, garlic, habanero pepper, and 1/4 bunch of chives in a blender or food processor. Blend until smooth and then season with salt and pepper. Set aside. Cook corn on a preheated grill over medium heat until cooked through, 15 to 20 minutes. When done, brush with garlic butter, squeeze with lime, and sprinkle with cheese. Serve immediately.
Crispy Grilled Avocado Salad
What do you need:
- 2 avocados, peeled, pitted and diced
- 2 beefsteak tomatoes, diced
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup pitted nicoise olives, chopped
- 1/4 cup blue corn chips
- 1/4 cup extra virgin olive oil
- 1/4 cup champagne vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and ground black pepper
In a large salad bowl, combine the avocados, tomatoes, chickpeas, olives, olive oil, and champagne vinegar. Season with paprika, salt and pepper. Stir gently to combine the ingredients. Crumble blue corn tortilla chips over salad before serving.
If you’re looking for classy barbecue side dishes, these recipes are the way to go!
