The weather is warm, time to start grilling....
This is a fantastic recipe that I've made a number of times, but usually make it with a mushroom and mint polenta
North African Spiced Leg of Lamb
I also agree on vegetables. Nothing like a beautiful day with a nice med rare ribeye and some roasted peppers, zucchini, and portabello mushrooms roasting away on the grill.
I love sliced polenta on the grill too!
Some of my best food on the grill has come from the cookbooks of Steven Raichlen. His "Barbecue Bible" is the most worn-out cookbook I own. He has a few websites with lots of recipes that you can google up.
Consider kalbi (Korean grilled short ribs), jerk chicken, kebabs/sates from any meat and veg, beer can chicken, bacon-wrapped shrimp, fajitas, grilled fish in chermoula marinade.
This is one of the best grilled chicken dishes I've ever done, from Raichlen's Barbecue Bible - Bademiya's Justly Famous Chile-Coriander Chicken:
I make a few slashes into the chicken to get the marinade down into the chicken, and like the extra edges that get crispy. I have also replaced the caynne for fresh green hot chiles.
This is one of my favorite all-purpose marinades for grilling. It works well with chicken, beef and pork. It makes a big batch, so I freeze it in 2-cup containers to last through the summer.
29-oz. can pineapple juice
1 cup dry sherry
1 cup soy sauce
1/2 cup rice wine vinegar (any mild vinegar will be good
)1/2 cup sugar
3-4 smashed and pureed cloves of garlic