7 Low-Carb Grilling Recipes for Summertime

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Summertime is synonymous with grilling, but traditional BBQ fare can be tricky to navigate if you’re watching your carb intake. Plenty of delicious low-carb options will satisfy you without derailing your diet. Whether hosting a backyard bash or enjoying a quiet evening on the patio, these seven low-carb grilling recipes are perfect for any summer occasion.

From Grilled Pork Loin with Olive Oil, Lemon, and Herb to Lamb Burgers, these recipes are packed with flavor and simple to prepare. You’ll find a variety of mouth-watering dishes that are sure to impress your family and friends, all while keeping your meals healthy and carb-conscious. So fire up the grill and get ready to enjoy some guilt-free summer grilling!

MEAL 1

Grilled Pork Loin with Olive Oil, Lemon, and Herb Dressing

Savor the flavors of summer. Sumptuous pork loin is seasoned with garlic and herbs and topped with a fresh, tangy lemon dressing. With a generous helping of fresh grilled asparagus, you won’t miss those simple carbs!

Ingredients

Directions

To start, prepare the lemon olive oil dressing. If using fresh or home-dried rosemary and sage, chop roughly first. Then, crush the mixture using a mortar and pestle to remove the oils. Combine with olive oil, lemon juice, salt and pepper. Mix well and set aside. 

Preheat the gas grill to medium-high heat to start. While the grill is heating up, prepare meat. Cut slits into the roast using a small knife. Slice the garlic pieces longways. Insert each garlic slice into the slits that you made in the pork. Season meat with salt and pepper. Drizzle a small amount of olive oil over the meat and coat evenly by rubbing it in with your hands. 

Once the grill is piping hot, lower the temperature to medium or 350 degrees. Spray the grill with nonstick cooking spray. Place the pork loin on the grill with the lid open. Let the pork cook for about 20 minutes, flip the roast to the other side and continue cooking for 10 more minutes. When the pork roast reaches 160 degrees F, remove it from the heat and cover with tin foil. Let it rest for 10 minutes before slicing.

Asparagus, Grilled and Chilled

Bright green, tender asparagus spears pair perfectly with grilled and roasted meats, and this French-cooking-inspired recipe is a hands-down winner.

Ingredients

Directions

Break off the woody ends of the asparagus, wash, and set aside. In a small bowl, combine the parsley, shallots, mustard, salt, pepper, lemon juice, and 2 Tablespoons of olive oil. 

Preheat the grill to about 350 degrees. Brush asparagus spears with a small amount of olive oil. Spray the grill with nonstick cooking spray. Place asparagus on grill and cook for about 4 minutes. Then, use tongs to gently rotate to cook on the other side. Asparagus should be slightly tender and able to pierce with a fork, yet still a bright green color.

Plunge asparagus into a bowl of ice water to halt cooking. Artfully arrange asparagus on a serving platter. Top with parsley, shallot, and mustard mixture. Serve at room temperature or chilled as a side accompaniment to grilled or roasted meat.

MEAL 2

Jalapeno Jack Cheese Burgers with Bleu Cheese Topping

Spice lovers will appreciate this kicked-up rendition of burgers on the grill. Serve sans bun but with the full complement of summer-time accompaniments, including avocado and alfalfa sprouts, for some California freshness and flair.

Ingredients

Directions

Wear rubber gloves if your skin is sensitive or if you have reacted to hot peppers before. Dice the jalapeno peppers. If you like your jalapenos hot and spicy, you can leave some of the seeds and the white pith. If you prefer your jalapenos to be less spicy, remove and discard them.

Mix diced jalapenos, salt, and pepper with ground beef. Use your hands to combine thoroughly and form patties. Plate and set aside. Prepare bleu cheese topping by crumbling it and then combining it with sour cream and mayo. Season with salt and pepper to taste.

Preheat the grill to about 400 degrees or medium-high. While the grill is heating up, prepare cheese slices and healthy sides. Add a leaf or two of romaine to each person’s plate, two slices of tomato and an onion slice, three or four avocado slices, and the alfalfa sprouts.

Place burger patties on a hot grill. Cook for about 4 minutes on one side, then flip and cook for about 2 more minutes on the other side. Top with cheese and pull down the grill cover to continue cooking for about another minute or two until the cheese is melted. If you prefer your burgers more well-done than this, cook to your liking. 

Remove burgers from the grill and place them on plates and healthy sides. 

Makes 3-4 servings.

Summertime Cabbage Slaw With Fresh Cilantro

This summertime slaw is your burger’s next bestie. It skips the mayo in favor of healthy olive oil and tangy apple cider vinegar to help those saturated fats break down faster. This is a terrific choice to keep stocked in the fridge. Use it as a taco topping and a sandwich for the people in your home who haven’t gone low-carb yet!

Ingredients

Directions

Combine prepared vegetables in a large mixing bowl. Toss thoroughly. Add salt and pepper to the dressing. Squeeze lime into the dressing and mix again. Pour over salad ingredients and toss a second time. 

MEAL 3

Grilled Portobello Mushroom and Fresh Mozzarella Over Mesclun Greens

Low-carb doesn’t have to mean meat every single day. Even the biggest fans of bacon and eggs need some variety in their daily diet. Grilled Portobello mushrooms make the low-carb cut with wonderful, fresh mozzarella and other interesting accompaniments.

Ingredients

Directions

Heat the grill to about 350 degrees or the medium setting. Spray the grill with nonstick cooking spray or brush with olive oil. Place pepper halves on the hot grill and close the cover. Cook for several minutes, checking frequently, to scorch outer skin to blacken. 

Use tongs to turn each pepper half over and blacken the other side. The pepper halves should become tender but not mushy. When the peppers are sufficiently cooked, remove them from the heat and set them aside to cool. 

Using tongs, remove the scorched skin. Next, brush the grill surface with olive oil again and grill the Portobello mushroom slices for about 2 minutes on each side or until tender and charred to perfection.

Mozzarella can be melted on top of the mushroom halves or served cold without melting. 

Arrange mesclun greens on a serving plate. Place mushrooms on top. Layer the peppers on top of the mozzarella. Arrange basil leaves on top. Drizzle with balsamic and olive oil. Sprinkle with salt and freshly ground pepper.

Avocado, Onion and Tomato Salad with Crumbled Bacon

Bacon and avocado transform this summer salad into a satisfying meal. Serve this tasty dish as a light lunch or a side dish to round out your meaty main course.

Ingredients 

Directions

Cook the bacon and drain on paper towels. Place the tomatoes and onion in a large serving bowl. Slice the avocado and squeeze the lemon over the slices to prevent browning. Add the avocado to the salad mix along with the bacon. Toss with the dressing.

MEAL 4

Skewered, Grilled Shrimp Jamaican Jerk Style

Hungry for variety? You’ve got spices in your cabinet; why not be bold with them? Jamaican jerk shrimp makes for a daring dinner alternative. You can settle the spices with a dunk in a tangy yogurt sauce that coats as it cools. Cucumber salad provides contrast to round out this delicious, low-carb meal.

Ingredients 

Directions

If using wooden skewers, immerse them in water for at least 15 minutes before cooking. Mix the spices, salt, and cayenne pepper in a small bowl. Let the shrimp and spices mingle in the refrigerator while preparing the salad, other sides, and yogurt dressing. 

Remove shrimp from refrigerator and place on skewers. Heat grill to medium or 350 degrees. Brush the grill lightly with coconut oil, and brush the shrimp with coconut oil. 

Place shrimp on grill and cook for 2 to 3 minutes on each side. They are cooked through when they turn pink and curl up.

Serves: 4

Cucumber and Onion Salad

If you don’t have a medium cucumber, slice two small ones. If your cucumber is oversized, peel the skin and slice longways down the middle. Scoop out the tough seeds before cutting them into C shapes.

Ingredients 

Serves: 4.

Lightly Grilled Strawberries Over Baby Spinach With Balsamic

Caribbean foods typically include fruit such as pineapple or banana, which grow abundantly in tropical climates. Since low-carb diets don’t permit high-sugar fruits, berries are your best option for something fruity to accompany this spicy and savory meal. Strawberries are lovely placed on the grill for just a few moments.

Ingredients

If using wooden skewers, soak in water for about 15 minutes. Toast sesame seeds in a small frying pan on the stovetop or a tray in the toaster oven. Set aside.

Place the freshly washed spinach leaves and onion slices in a large bowl. In a small jar or measuring cup, stir together the soy sauce, Balsamic vinegar, sesame oil, Worcestershire sauce, and soy sauce. Set aside.

Heat the grill to medium, about 350 degrees. Place the cleaned and hulled whole strawberries on the skewers. Brush the berries with a bit of the Balsamic dressing. Pour the remaining dressing over the baby spinach and onion mixture and toss lightly. Place the strawberries on the grill for about 2 minutes on each side or until charred to your liking. 

Remove berries from the grill. Add to salad greens and sprinkle with the toasted sesame seeds. 

Serves: 4

MEAL 5

Marinated Grilled Chicken Thighs

Many people suggest removing the skins from your chicken thighs if you plan to grill them without scorching them. The fat will tend to burn on the grill. If you like to keep the skin on, cook them skin-side up most of the time so the skin doesn’t burn and stick to the grill. Cooking chicken all the way through is important to avoid pathogen-borne illness. It’s very helpful to use a meat thermometer! You can also pierce the meat to ensure it’s no longer bloody. Cut into the center of each thigh to ensure that the color has changed from pink to white all the way through.

Ingredients

Directions

Place chicken thighs in a Pyrex pan or Ziploc bag. Combine liquid ingredients, garlic, and herbs in a large bowl, then pour over the chicken to cover. If chicken is in a bag, tightly close it and shake the bag to coat it evenly with marinade. Place in refrigerator for at least 30 minutes, but longer if you have time. The more hours the chicken sits, the more tender and flavorful it will become as it soaks up the marinade.

Heat the grill to medium-high, about 450 degrees. Once hot, place the chicken thighs on the grill and cook for about 25 minutes (about 15 minutes with the skin up and 10 more minutes skin-side down) or until the internal temperature reaches about 180 degrees using a meat thermometer. Baste the meat with marinade as it cooks, and move the chicken around the grill to ensure even cooking. Discard the remaining marinade. 

Serves: 4 

Grilled Eggplant, Mushroom, and Bell Pepper Trio With Garlic and Vinegar Dressing

There’s nothing like grilled fresh vegetables, lightly charred on the outside and soft, fresh, and tender on the inside. A drizzle of healthy oil, a splash of tangy vinegar, and a sprinkle of herbs enhance the earthy flavor of eggplants, mushrooms, and peppers.

Ingredients

Directions

Heat the grill to about medium, 350 degrees. Prepare vegetables for grilling by washing them thoroughly and cutting them into larger, thin pieces. Wipe the mushrooms with a damp towel and trim off bruised sections. Pat dry and slice the larger ones in half longways. Wash and roughly chop the herbs, then combine with vinegar and oil in a small bowl. Season with salt and pepper.

When the grill is heated, brush with olive oil. Also, brush the veggie slices with olive oil. Lay each piece flat on the hot grill. Leave the lid open and allow the vegetables to grill for 3 or 4 minutes on each side. Use a spatula to gently move them to prevent sticking. Turn each eggplant or pepper slice over and cook on the opposite side until desired tenderness is achieved. 

Remove the grilled vegetables from the grill and place them in a bowl. Pour the herbed oil and vinegar mixture over the vegetables and toss. You can also use kitchen shears to cut the grilled vegetables into bite-sized pieces. 

Fresh Berry Medley

Fruit is a refreshing treat when you’re eating a low-carb diet consisting primarily of fat from meats, nuts, cheese, and eggs. Berries are among the few fruits permitted on the Ketogenic, Atkins, or other low-carb diets.

Ingredients

Directions

First, whip the cream into a mixing bowl and beat with a hand beater until stiff peaks form. If you like your cream a little flavorful, add salt and a splash of vanilla.

Combine berries in a large bowl and toss lightly to prevent them from crushing. Serve in small cups, one per person. Top each berry cup with a dollop of fresh whipped cream.

Serves: 6

MEAL 6

Tangy Peanut Chicken Kabobs

Peanut butter provides the missing healthy fat in this quick-cooking griller’s favorite, which features lean chicken breast tenders. If you love Thai food, try this homemade, Asian-inspired medley.

Ingredients

Directions

If you use wooden skewers, soak them for 15 minutes. Cut the chicken tenders into thirds to fit on the skewers, but leave them off for now.

Coat the chicken tenders in coconut oil, half the minced ginger, and garlic, and chill in the refrigerator for about 15 minutes. Mix the Thai curry paste, remaining ginger and garlic, soy sauce, rice vinegar, and fish sauce. Bring a quick boil on the stovetop, and simmer for about 5 minutes. Remove from heat, toss in green onions, let cool slightly, and add the lime juice. 

Preheat grill to medium or medium-high. Skewer the seasoned chicken pieces and place them on the grill. Cook for about 3 minutes on each side, turning with the help of your trusty grill tongs. When the chicken’s outer layer has changed from pink to white, brush on some of the peanut sauce and allow it to continue cooking. Save the bulk of the sauce and your chosen accompaniments to serve on the side. You can also sprinkle with more green onion bits before serving.

Serves: 4

Ginger Sesame Shirataki Noodle Salad

Shirataki noodles get the go-sign from keto and low-carb official sources. They’re extremely low in carbs and contain a minute amount of fiber from a specific type of rare Japanese yam that holds them together. They’re perfect if you need something to sop up a tasty sauce but don’t want to break your low-carb routine.

Ingredients

Directions

Prepare the noodles according to the package directions. Drain and set aside. Add the coconut oil, garlic, and ginger to a frying pan. Let saute for about 2 minutes. Add the soy and fish sauce and simmer for another minute. Add the toasted sesame oil and lime juice. 

Use tongs to lower your shirataki noodles into this mixture, turning gently around the pan to coat the noodles thoroughly. Sprinkle with sesame seeds, cilantro, and green onion pieces and toss lightly again, not breaking the noodles. Serve with grilled Thai chicken and a side of peanut sauce.

Serves: 4

Green Beans and Scallions

Green beans are popular in Thai fare because they grow abundantly in their warm, tropical climate. Scallions are just green (young) onions with a different name.

Ingredients

Directions

Heat coconut oil in a large skillet. Add the garlic, then fish sauce and soy sauce. On medium-high heat, quick-cook the green beans in this mixture for no more than 7 minutes, turning frequently. Remove from heat and add lime juice, cilantro, and scallion bits. 

Serves: 4

MEAL 7 

Lamb Burgers 

The juiciest, most flavorful burgers you’ll ever eat… are made with lamb. Fattier than beef, lamb burgers are ideal for people on a low-carb diet. Lamb is also rich in vitamins and minerals due to the animals’ typical, nutritious, fresh, green grass diet. 

Ingredients

Directions

Mix seasoning with ground lamb and form patties. Set aside. Heat the grill to about 350 degrees. When the grill is hot, place the lamb burgers on it. Cook for 4 to 6 minutes on each side, depending on how well done you prefer your burgers. Like beef, lamb can safely be enjoyed on the rare or pink side.

Makes about 4-6 burgers. 

Cold Curried Cucumber Soup

Cold cucumber soup is the perfect meal starter for lunch or dinner on a warm summer day. If you plan to have rich, meaty lamb burgers, this light and fresh soup, served chilled, will make the perfect pairing.

Ingredients

Directions

Peel cucumbers. If the seeds are large, scoop them out with a spoon and discard them. Slice cucumbers. Chop onion. Heat oil in a large saucepan and add the onion, curry powder, salt, and pepper. Sautee lightly on low heat until the onion is translucent. 

Add cucumbers to the pan and cook to just wilted. Remove cucumbers and set aside so they do not overcook. Add chicken broth to the pot with the onion and spices, and bring to a quick boil. Let cool to tepid.

In a blender, puree the cucumber mixture, broth, onions from the pan, sour cream, and fresh chopped mint. Remove the mixture from the blender using a rubber spatula when it is pureed to smooth. Store in a container in the fridge. 

When ready to serve, add a dollop of sour cream and another sprinkle of fresh mint to each soup cup. Serve chilled. 

Serves: 4

Tomato Mozzarella Salad

Who doesn’t love a side of tomato with their burgers? Fresh mozzarella and basil make this an extra special accompaniment to grilled meat. Tomatoes get the go-ahead on low-carbohydrate diets, but you’ll want to count your carbs for the day because they add up to a few points.

Ingredients

Directions

Combine all ingredients. Toss well and sit for about half an hour before serving so the flavors can mingle. 

Serves: 4