Alfresco Dinner Recipes From Food Network Chef Michael Symon’s Cookbook ‘Symon’s Dinners Cooking Out’

Back when lockdowns began in 2020, Food Network chef Michael Symon started filming live cooking shows from his kitchen and later his backyard. Those outdoor cooking sessions with his family became the basis for his new book, Symon’s Dinners Cooking Out.

“I truly believe that anything that can be made inside can be made outside on a standard charcoal grill,” he says.

Share one of these easy and delicious meals with your loved ones this spring!

Sloppy Joe Tacos

(Serves 6)

3 tbsp. olive oil
2 lbs. ground meat (turkey, lamb, pork, beef, or chicken)
1 tsp. smoked paprika
1 ⁄2 tsp. cumin
1 small yellow onion, chopped
2 garlic cloves, minced
1 cup chicken stock
1 cup canned crushed tomatoes
1 ⁄4 cup yellow mustard
1 ⁄4 cup brown sugar (optional)
6 corn or flour tortillas

Directions:

1. Prepare and preheat a charcoal grill for indirect cooking, with one hot side and one hold side. Set a large cast-iron skillet on hot side. Heat oil. Add meat, paprika, cumin, salt and pepper. Cook 5 min. Add onion and garlic; cook 2 min.
2. Add chicken stock, tomatoes, mustard and brown sugar (if using); cook 5 min.
3. Wrap tortillas in foil and place on hold side of grill to warm 5 min.
4. Transfer Sloppy Joe mixture to a bowl and serve with tortillas and toppings, such as diced avocado, diced tomatoes, fresh cilantro and sliced radishes

Per Serving: 210 cal, 12g protein, 19g carbs, 3g fiber, 6g sugar, 10g fat

Smoky Grilled Shrimp

(Serves 6)

3 tbsp. olive oil
Grated zest and juice of 2 limes
1 tbsp. kosher salt
1 tbsp. light brown sugar
1 tbsp. smoked paprika
1 tsp. cayenne pepper
1 tsp. ground coriander
1 tsp. ground cumin
2 lbs. large shrimp, peeled and deveined
1 ⁄2 cup fresh cilantro leaves, for serving
Lime wedges, for squeezing

Directions:

1. In a medium bowl, whisk together the olive oil, lime zest, lime juice, salt, brown sugar, smoked paprika, cayenne, coriander and cumin. Add the shrimp and toss to fully coat. Cover and refrigerate at least 1 hr. and up to 4 hrs.
2. Prepare and preheat a charcoal grill for direct cooking. Cook the shrimp on the hot side of the grill until nicely charred, about 2 min. per side. You can cook them individually or on skewers for easier flipping.
3. Transfer the shrimp to a platter, garnish with cilantro leaves and lime wedges, and serve.

Per Serving: 114 cal, 7g protein, 8g carbs, 1g fiber, 3g sugar, 7g fat

Grilled Chicken Souvlaki

(Serves 6)

3 lbs. Boneless, skinless chicken thighs, cut into 1” pieces
6 tbsp. olive oil
6 tbsp. red wine vinegar
2 garlic cloves, minced
3 tbsp. finely chopped fresh oregano
Grated zest and juice of 2 lemons
1 tbsp. kosher salt

Direction:

1. Place chicken in a 1-gallon zip-top bag. In a bowl, whisk together oil, vinegar, garlic, oregano, lemon zest and lemon juice. Pour over chicken and refrigerate at least 4 hrs. or up to overnight. 2. Prepare and preheat a charcoal grill for indirect cooking, with one hot side and one hold side. Set 8 10” skewers on a work surface (if using wood skewers, soak in water at least 30 min.). Remove chicken from bag, letting marinade drip off. Thread 4 or 5 pieces of meat onto each skewer, grouping them near the top.
3. Season with salt and put on hot side of grill. Cook until lightly charred, about 6 min. per side. Move skewers to hold side of grill, cover grill, and cook until cooked through, about 10 min. Serve.

Per Serving: 249 cal, 15g protein, 5g carbs, 2g fiber, 2g sugar, 18g fat