The New York Knicks aren’t the only thing on fire this summer. Grills they are wheeled out, covered and ready to be heated for outdoor barbecues and soirees. But beyond the expected fare like burgers, hot dogs, steaks and ribs, there are loads of other, surprising ingredients that deserve the fireless treatment.
“Today, we understand much better that grilling is not just a way to cook meat. Fire has the power to transform very different ingredients through smoke, caramelization, and dehydration,” says executive chef Fran Zafra of Don Carlos Marbella, which specializes in grilled Mediterranean food. “That creates nuances that are difficult to achieve with other techniques: depth, roasted notes, the contrast between the outside and the inside, and a very clear feeling of the product itself.”
We reached out to more than a dozen top chefs from around the world to ask them about their favorite, unexpected foods to take off the coals — literally. These are the five that made the cut.
Fruit
Roasted peaches can be used in dessert and savory applications.
Fruit, especially the stone variety, was the most recommended ingredient by our panel of culinary experts. The heat caramelizes the natural sugars, resulting in a delicious smoky reduction that can only be found over charcoal, wood, or flame.
Rishi Manoj Kumar, owner and culinary director of Chicago’s Mirra and the newly opened Mariela, is a fan of peaches and plums, as well as “harder” options like pineapple and watermelon.
“Cut the fruit into thick slices, lightly grease it, and cook over medium heat for a few minutes on each side until you get char marks and the meat is slightly tender,” he advises. “Serve it sweet or savory, like yogurt, chili, herbs, cheese, or orange squeeze.”
Chef David Vieira of Gandaia Club, nicknamed “The Decadent Restaurant” in Lisbon, makes the most of strawberries during their peak harvest months of June and July. He suggests removing the stems, tossing with olive oil and coarse salt, and placing the charcoal-shaped pieces over the coals (with pinecones for extra smoke).
“You want them to retain their shape. While some are smoked, others are grilled, giving them different textures and flavors,” he explained. “Serve them on top of whipped cream, finish with lime zest and a splash of olive oil, and crack black pepper on top.”
Many backyard cooks also forget that bright and colorful peppers are fruits. Despite having a much lower sugar content than most produce, they’re still crisp and crisp, and they’re delicious when paired with their sweet counterparts.
“To me, summertime means stone fruits and peppers,” says Executive Chef Roy Ellamar of AYA Rooftop Restaurant in Sonoma County. “I love marinating peaches and throwing them on the grill, along with sweet and spicy peppers to add to a refreshing salad that walks the line between hot, cold, sweet, and spicy.”
Cheese
Add slices of firm halloumi to your next grilled skewer.
Skillet-based halloumi is no longer a dish reserved for Greek restaurants. A cheese that can easily be thrown on any grill and withstands the inferno.
“When the cheese touches the fire, it starts to form and takes on this beautiful golden crust while remaining soft and creamy inside,” shares Alessandro Pizza, executive chef at Nikki Beach Hospitality Group. “It works well on its own, on a salad, or next to grilled fish or meat. I like to serve it simply with sweet cherry tomatoes, pomegranate, wild arugula, good olive oil and a touch of balsamic … and voilà: You have something fresh, salty, smoky, and perfect for summer.”
Jeff Tunks, culinary director at Palm Beach-based P Hospitality, also shares his love for the semi-firm, unripened cheese that originated in Cyprus.
“It has a high melting point, so instead of falling apart, it gets a nice golden crust but remains soft and chewy on the inside,” he said. “That’s right [also] it takes on a subtle smokiness from the grill and goes perfectly with summer vegetables, watermelon, herbs or even grilled bread. At Ember & Vine, we’ll be getting great halloumi cheese and pairing it with heirloom baby carrots, hot honey and za’atar.”
Read more: The Best Grilled Cheese You’ll Ever Make Doesn’t Happen in a Frying Pan
Although halloumi never disappoints, Josue Tello, executive chef at Sumaq Machu Picchu Hotel, urges novice grillmasters to explore other types of cheese.
“Andean cheeses, especially new high-altitude cheeses like queso paria from Peru, create a crisp exterior while maintaining a soft, creamy center,” he shares. “The key is controlling the heat. Ingredients like cheese should be grilled over medium heat for a short time so they don’t crack. Lightly greasing the surface and using a clean grill helps achieve caramelization and flavor without sticking.”
Leafy vegetables and starchy vegetables
Give your next Caesar a hot summer spin.
Grilled romaine can add a crunch and richness that elevates any standard salad, especially a classic Caesar.
“I love working with romaine lettuce or precious hearts on the grill,” raves Zafra, who also serves grilled avocado salad at Don Carlos Marbella’s Sol y Sambra restaurant. “People don’t expect something so delicate to respond so well to direct fire, but the result has an amazing character.”
The key, he adds, is to “interfere as little as possible” and “respect” the product. “A grill works best when it enhances the original flavor rather than masking it.”
James Beard-nominated chef Bailey Sullivan of Chicago’s Monteverde Restaurant and Pastificio agrees. “A quick toss on the grill, dressed with olive oil and sea salt, gives it a nice char while retaining the lettuce’s natural crispness and juiciness,” he says. He’s also a fan of combining sweet but mild vegetables with the aforementioned cheeses, especially the Italian type of caciocavallo.
“If you really want to turn this grill-out into a hearty feast, combine those charred lettuces with seasoned lamb chops, salt-fried potatoes and add that gooey, melty caciocavallo. [then] you’ve got something special to please your guests,” he said briskly, adding that the grilled bruschetta would help soak up all the juices.
Those who don’t like vegetables can rely on good potatoes for a tasty charge on the grill. Chef Partner Thai Dang of Chicago’s Crying Tiger says he likes to roast sweet and regular potatoes before tossing them with garlic butter and dried chili flakes.
“That’s my story,” he exclaimed. “But you don’t want to overcook the potato slices because the excess oil will drip and cause the flames to burn — that’s when the roasted stuff smells like gas. The black char left behind after burning is elemental carbon.”
Instead, soak a paper towel in any cooking oil and grease the grill grates to prevent the starch from sticking.
A shell
Nothing screams summer like fresh seafood, yet many novice cooks may be intimidated by the idea of throwing fish, crustaceans, and shrimp on the barbie.
Chef Dale Talde of Tigress in Naples, Florida, insists that clams can easily be thrown on the grill for a hearty feast.
“I put clean, cleaned clams directly on a hot grill and cook them until they open. Then I transfer them to a bowl with melted garlic-chili butter, lots of citrus juice and zest and lots of fresh herbs like parsley, cilantro and basil,” he explains. “There is nothing better.”
Protein is outside the box
Those looking to get even more energetic this summer may want to consider unusual protein sources. Pork belly, for example, may be part of many modern breakfast menus, served with scrambled eggs, but lends itself well to the grill.
“Although many people equate pork belly to breakfast bacon or sophisticated restaurant appetizers, it’s actually the ultimate summer barbecue meat,” shares Executive Chef Rakmin Lee of The Benjamin Royal Sonesta New York. “By using thickened pork belly and grilling it with gochujang (Korean chili), you get a wonderful contrast of crispy, charred fat and delicious flavor that surpasses any regular pork chop.”
Chef David Acosta of Portuguese-inspired ADEGA in San Jose, California, takes it one step further by recommending both sardines and frog legs.
Firm sardines make an excellent candidate for the grill.
“For sardines, it’s very easy: Just add sour salt and grill. The frog legs can be marinated overnight in white wine, a little lemon juice, thyme, bay leaf, garlic, and salt, then they’re ready to grill,” he notes.
If you’re looking for a healthy meat that often gets a bad rap, try chicken gizzards, at least according to Chef Nuno Miguel of the Cénica Porto Hotel.
“Besides being delicious, they are a great source of protein, zinc, selenium, and natural collagen, which is important for healthy skin, joints and muscles,” he added, adding that they require a chef to rub in olive oil, garlic, onions and white wine to soften them before they are skewered and grilled.
Read more: Best Seafood Delivery Services Available in 2026
No matter how eager you are, one thing is certain: This is an opportunity to think beyond the tried and true red meat, chicken and corn, and introduce new flavors that will delight your guests, and most importantly, your taste buds.
Executive Chef Guillaume Morance of Puerto Vallarta’s Grand Velas Riviera Nayarit wants diners to consider snook, a white, mild-flavored fish.
“Butterfly the fish and open it flat. Add it for about 10 minutes with salt, pepper, and adobo,” he says. Mexican adobo is traditionally made with guajillo chili, garlic, pickled onions, vinegar and spices. “Put the fish in a roasting basket known as a zaranda and cook it on the grill until tender and lightly charred.”
