Labor Day marks a fitting time to savor the last moments of summer by enjoying great food with friends and family around the grill. This year, trade the usual burgers and hot dogs for a menu rich with seasonal flavors. Dishes such as grilled blackened Santa Maria tri-tip and chicken and vegetable skewers capture the essence of the season. Adding charred corn pasta salad and buttery grilled garlic potatoes will further elevate your barbecue. These recipes from Wildfire Outdoor Living take advantage of fresh summer ingredients for an unforgettable gathering.
Blackened Santa Maria Tri-Tip
The Blackened Santa Maria Tri-Tip is a standout dish with robust flavors meant for sharing. A carefully prepared spiced rub creates a savory crust on this juicy, tender cut, perfect for serving to loved ones.
Prep Time: 10 minutes (plus 20 minutes resting)
Cook Time: 25 to 30 minutes
Servings: 4
Ingredients:
- 2-pound tri-tip
- Santa Maria Seasoning (see recipe below)
- Oil, for the griddle
Santa Maria Seasoning:
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary, ground or chopped
- 1/4 teaspoon cayenne pepper (optional)
Instructions:
1. Season the Tri-Tip: Combine salt, black pepper, garlic powder, paprika, onion powder, dried rosemary, and cayenne in a bowl. Sprinkle and rub this mixture over the tri-tip. Let it sit for 20 minutes at room temperature.
2. Preheat the Griddle: Preheat on low heat for 20 minutes.
3. Cook the Tri-Tip: Drizzle oil on the griddle. Cook the tri-tip for 15 minutes. After achieving a dark crust, flip and cook for another 10 to 15 minutes.
4. Rest and Serve: Let the cooked tri-tip rest for at least 10 minutes before slicing thinly against the grain.
Lemon Herb Chicken Skewers
Lemon Herb Chicken Kabobs offer a taste of summer with vibrant, juicy grilled chicken marinated in lemon, garlic, and fresh herbs. Skewered with zucchini, bell peppers, and red onions, they are a delightful addition to any Labor Day barbecue.
Prep Time: 20 minutes (plus 1-4 hours marinating)
Cook Time: 12-15 minutes
Servings: 6
Ingredients:
- 2 pounds of boneless, skinless chicken breasts
- 2 zucchinis
- 2 bell peppers (red, yellow, or orange)
- 1 large red onion
- 8 ounces cremini mushrooms
Lemon Herb Marinade:
- 1/3 cup olive oil
- 2 lemons, juiced
- Zest of 1 lemon
- 3 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Basil leaves
Instructions:
1. Marinate the Chicken: Whisk olive oil, lemon juice, zest, garlic, mustard, honey, parsley, oregano, rosemary, salt, and pepper. Add chicken, coat evenly, cover, and refrigerate for 1 to 4 hours.
2. Prepare the Grill: Preheat to medium-high heat (400-450 F). Lightly oil grates.
3. Assemble the Skewers: Thread marinated chicken and vegetables onto skewers, leaving space between pieces.
4. Grill: Place skewers on direct heat, grill for 12-15 minutes, turning every 3-4 minutes until charred and chicken reaches 165 F internally.
5. Finish and Serve: Serve skewers garnished with lemon juice and basil leaves.
Parmesan Garlic Grilled Potatoes
Potatoes are a staple at any Labor Day barbecue. Parmesan Garlic Grilled Potatoes offer tender baby potatoes tossed in butter, garlic, and herbs then grilled in a foil packet.
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Servings: 6-8
Ingredients:
- 2 pounds of baby Yukon gold potatoes
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Fresh parsley for garnish
Instructions:
1. Prepare the Potatoes: Preheat grill to medium heat (375-400 F). In a bowl, mix potatoes with butter, oil, garlic, Parmesan, parsley, thyme, salt, pepper, and paprika.
2. Assemble the Foil Packet: Transfer potatoes to foil, seal tightly.
3. Grill: Grill foil packet over indirect heat for 30-35 minutes, flipping halfway. Check tenderness with a fork.
4. Finish and Serve: Pour potatoes from packet, garnish with additional Parmesan. Optional: open foil on grill for extra 3-5 minutes for crisp edges.
Santa Fe Grilled Corn Salad
This Santa Fe Grilled Corn Salad bursts with Southwestern flavors, making it a perfect side for your celebration. It features grilled corn combined with black beans, bell peppers, cherry tomatoes, and avocado, dressed in a lime-cilantro dressing.
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Servings: 6-8
Ingredients for the salad:
- 5 ears fresh sweet corn
- 1 (15-ounce) can black beans, rinsed
- 1 cup cherry tomatoes, halved
- 2 red bell peppers, diced
- 1/2 red onion, finely diced
- 1 large avocado, diced
- 1/2 cup crumbled Cotija cheese (optional)
- 1/4 cup chopped fresh cilantro
For the lime dressing:
- 1/4 cup olive oil
- Juice of 2 limes
- 1 teaspoon lime zest
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
1. Grill the Corn: Preheat grill to medium-high heat (400-450 F). Brush corn with oil, grill for 10-12 minutes, turning often until lightly charred. Cool before slicing kernels from cobs.
2. Prepare the Dressing: In a bowl, combine olive oil, lime juice, zest, honey, cumin, chili powder, smoked paprika, garlic, salt, and pepper.
3. Assemble the Salad: In a large bowl, mix grilled corn, beans, tomatoes, peppers, onion, cilantro, and optional Cheese. Pour dressing and toss. Add avocado before serving.
4. Serve: Adjust seasoning with extra salt, pepper, or lime juice as needed. Serve chilled or at room temperature.
This article highlights the recipes provided by Wildfire Outdoor Living with review and distribution by Stacker.
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