August 25, 2020
Top Grilling Ideas for Lunch from Spark
We’re all cooking at home more than ever these days. By now you’ve probably perfected your homemade sourdough starter, whipped coffee and banana bread (thank you, quarantine). But what does your work-from-home lunch look like?
Pre-COVID lunch breaks at Spark HQ were the absolute best. As a team, we grilled out (in the name of product research) every.single.day. Needless to say, our team has perfected the 30 minute grilled lunch and we’re here to save you from your WFH lunchtime rut with our favorite lunchtime recipes. Grilled, of course. So skip the boring sandwich, cold leftovers and delivery orders and read on for some creative grilled lunch ideas.
Vince’s Grilled Meatball Subs
- 1 pound ground beef, buffalo, or elk
- 1 pound ground Italian sausage (preferably spicy!)
- 1 cup Italian style breadcrumbs
- 2 eggs
- 2 tablespoon finely chopped basil
- 1 tablespoon finely chopped parsley
- 1 teaspoon finely chopped oregano
- 5-7 finely minced garlic cloves
- 1 small yellow onion, finely chopped
- 2 teaspoons salt
- ¾ teaspoons pepper
- Bread (preferably Italian style split top bun or bread loaf)
- 24oz jar marinara sauce
- Shredded Mozzarella cheese
- Shredded Parmesan cheese (optional)
- Place the meat in the bottom of a large mixing bowl and spread out the other ingredients across the top. Use both hands to mix all the ingredients together. Be careful to not over mix the ingredients for the best results.
- Start the grill with the heat spreader in place (if you’re using a Spark), set the temperature to 400F and let it warm up for 10 minutes.
- Using your hands, sculpt the mixed ingredients into meatballs of your preferred size. Golf ball to tennis ball size is recommended depending on the size of the bread you use for the subs. Store them on a parchment paper lined baking tray.
- Pour the entire jar of marinara into a wide skillet with lid or a crock pot and heat the sauce on low heat.
- Using the grill, cook the meatballs evenly on all sides by rotating them periodically with tongs as they brown on the grates. Make sure to let each side brown before turning to avoid breaking the meatballs up. Continue to brown the meatballs until they reach an internal temperature of at least 160 degrees.
- Transfer the meatballs into the skillet/crock pot with the sauce and simmer on low for 15 minutes to let them soak up some of the flavor of the sauce.
- Place the meatballs into the bread then top with a little bit of sauce and cheese.
- Place the subs onto a foil lined baking sheet (to avoid spilling/tipping you can use a steel taco shell holder for the subs).
- Bake the subs until the cheese is thoroughly melted. You can use either an oven heated to 450F or your grill with the lid closed and the baking sheet directly on the grates.
Lindsey’s Grilled Mahi Mahi Tacos with Mango Avocado Salsa
- 1lb Mahi Mahi, skin on
- 1 lime, juiced
- Zest of 1 lime
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 large ripe mango
- 1 medium ripe avocado
- ½ red onion, diced
- 6 corn tortillas, street taco size
- 3 tablespoons cilantro, coarsely chopped
- Place the Mahi Mahi skin side down in a shallow dish, and pour the lime juice over it, coating it thoroughly. Season with salt and pepper, lime zest, paprika, and garlic powder.
- Marinate in the refrigerator for 30 minutes, flipping over once.
- Peel and chop mango into ½” cubes, add to a medium bowl.
- Chop avocado into ½” cubes and add to mango.
- Add chopped red onion to the same bowl, mix thoroughly. Place into the refrigerator until ready to serve.
- Preheat the Spark Grill to 400F and oil the grates.
- Place the fish skin side down on the grill for about 7 minutes. Flip over and sear the meat side for about 5 minutes. The fish should be mostly white in the center with slight pinkness, and flake easily off the skin.
- Toss tortillas on the grill for 1 minute per side.
- Scrape the meat off the skin and add to tortillas. Add desired amount of salsa and chopped cilantro. Add hot sauce if desired.
Vince’s Achiote Grilled Shrimp
- 1 lb peeled deveined shrimp
- 1/4 cup olive oil
- 2-3 tbsp achiote paste
- Juice of 1 lime
- 3/4 tbsp soy sauce
- 2-3 garlic cloves
- 1 tbsp white vinegar
- 1/2 tbsp honey
- Pinch of cumin
- Pinch of paprika
- Salt and pepper to taste
- Blend all of the marinade ingredients using a hand blender or regular blender. Pour mixture into a dish you can use to marinade the shrimp in.
- Marinade shrimp (threaded on skewers) for 1-3 hours before use.
- Preheat the grill to 400.
- Place skewers on the grill for 3-4 minutes each side or until they reach an internal temperature of 120°F.
- Serve as skewers, with a salad or in tacos.
Skip the frozen pizza and grill your own.
It’s no secret that one of our favorite things is grilled pizza. For a quick lunch, you can use store-bought dough (or make dough ahead of time so it’s ready when you fire up your grill). For topping ideas, a how-to, and more, check out The Kitchn’s guide to grilled pizza.
Salad - with a side of grill marks.Perfect grill marks can add so much to your same-old-salad. From charred hearts of romaine to toppings like grilled peaches, grilled apples or grilled avocados, the possibilities are endless. For more grilled salad inspo, check out this list from Bon Appetit.