Mustard Garlic Herb Paste – For Summer Grilling

grilled kabobs

Summer grilling is here and life is opening up again, it’s time for gathering together with friends and family, having backyard BBQ’s and enjoying special occasions which we all missed so much!

Memorial Day is just around the corner and so is Father’s Day and if you’re planning on doing any cookouts, I hope you add this intensely flavored mustard, garlic herb paste to just about whatever you’re planning on grilling.

herb paste

Fresh herbs are the key to this delicious herb paste which can be made in a jiffy using a food processor, and don’t be afraid to double or triple this recipe, I promise it will amp up your grilling game!

herb box

I used a mix of basil, parsley, thyme and rosemary. Each herb carries it’s own intense flavor which pairs nicely with grilled foods, but feel free to create your own combo that you might prefer.

cut herbs

marinated chicken

Smother the herb paste all over whatever your grilling and then let it sit for a while to intensify.

marinated kabobs

Brush it all over veggies, chicken, beef, pork and even fish, the more the better!

grilled chicken

I’ve been using this herb paste since way back, here’s a post I did nine years ago, time sure does fly!

grilled herb paste kabobs

Snip off some herbs and make this mustard, garlic, herb paste the next time you turn on the grill, enjoy!

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Mustard Garlic Herb Paste - SFor Summer Grilling
Consider double or tripling this recipe, it's that good!
  • 2 cups of herbs like parsley, basil, thyme and rosemary, but feel free to use your favorite combination
  • 3 large garlic cloves
  • 2 tablespoons of Dijon mustard
  • zest and juice of 1 lemon
  • olive oil
  • salt and pepper to taste
  1. In a food processor add the herbs and garlic and process, then add zest and lemon juice and finish with the olive oil to the consistency of a loose paste, easy to spread.
  2. Make sure to let it sit on your protein or veggie of choice for at least an hour before grilling.
  3. ENJOY



Cedar Planked Grilled Portobellos Stuffed with Summer Veggies

I normally use grilling planks for salmon or scallops but this time I thought I would try using vegetables, in particular big “meaty” portobellos!
Make sure you buy natural untreated wood that is free of chemicals, strictly sold for cooking, You wouldn’t want to use just any old type of wood from a hardware store, it could be very toxic!

 There are various cooking woods on the market, some of my favorites as well as the cedar are maple, cherry, alder, apple and mesquite just to name a few.

Just make sure you soak them submerged and weighted down in water for at least 2 hours before placing them on your grill, otherwise they will just burn up and you don’t want that.

While your wood is soaking you can be grilling up your veggies. I used yellow squash, zucchini, corn, and red, yellow and orange peppers. They were tossed with a little olive oil, salt and pepper then placed on the grill.

For the mushrooms, the gills and stems were removed, this will give you a nice flat surface for stuffing.

 Brush your mushrooms on the bottom with olive oil and only place them on the grill for 2 to 3 minutes just to get grill marks, caps up. Remove and let them cool completely. If moisture appears just pat with a paper towel.
 Remember, only grill them for a couple of minutes, they will continue to cook on the plank.

I filled my caps with shredded asiago cheese but you could use just about any cheese you want.  Now it’s time to layer your veggies making sure you can see all the different colors. Sprinkle a tiny bit of cheese on top then stick them on the plank!
Try to keep your grill temperature around 350, as their cooking you’ll hear the wood cracking a bit and the sweet smell of the cedar will fill the air.

 The cheese will melt underneath and the veggies will become a little more golden, mine took a good 15 minutes.

Garnish with fresh grilled corn, basil and a drizzle of olive oil.

 The portobellos were infused with a delicate smoky flavor that was so delicious and enhanced all the vegetables.

Trust me, you will love this!


Stuffed Onions with Grilled Chicken Under A Brick

For your next BBQ try these stuffed onions, they make a great side dish to any protein you might be cooking on the grill. I like to prep them the day before and have them all ready to go.

Large sweet onions that are filled with feta cheese, sun-dried tomatoes, garlic, breadcrumbs, fresh herbs and pine nuts. There’s something about the sweet taste of a caramelized grilled onion!


In a large pot of boiling water add 2 large whole onions with the skin on. Boil for about 12 minutes. Drain and cool. Cut each onion in half and carefully slip off the skin. Remove the center of each onion, leaving a thick shell. Chop up the scooped out onion, place in a bowl along with 1 cup of crumbled feta,1/2 cup of breadcrumbs, sun-dried tomatoes drained and chopped, 2 small minced garlic cloves, chopped parsley, thyme, and basil and toss in some pine nuts.
Brush the whole onion with olive oil, drizzle some on top too, place on your grill with a tent of foil over top, cook for around 40-45 minutes.

I usually cut the backbone out and then split a whole chicken in half, place a brick that’s been cleaned and wrapped in tin foil on top of the chicken, this will ensure nice even cooking, crispy skin, and a very moist and juicy chicken.
I make a paste/rub consisting of 5 cloves of garlic that has been smashed with the back of your knife then chopped fine, 2 tablespoons of fresh chopped rosemary, a healthy dose of black pepper and course salt, place in a small bowl and drizzle in some olive oil, then rub all over the chicken, underneath the skin and everywhere.
The garlic rosemary flavor makes this crispy juicy chicken a definite must for your summertime grilling.
Happy Grilling, and Buon Appetito!


Clams on the Grill!

Want something different to cook on the grill? This is a summer favorite, and it’s so easy to do! Clams cooked straight on the grill, then tossed in a rich tomatoey sauce spiked with some white wine and crumbled Italian fennel sausage! This would be perfect for Memorial Day, Father’s Day or whatever day you want! Just have some hot crusty garlic bread ready to eat along side this, and you’ll give yourself and your guests a very memorable meal!

Come to your table with a big platter of this and you’ll be sure to hear lots of Oooh’s and Aaah’s!
Your tomato sauce can be made ahead of time and heated up while the clams are cooking on the grill. Cook your cleaned and scrubbed fresh clams on medium heat, just until all the shells open up.
The sauce is simply made by removing your favorite Italian sausage from it’s casing, it could be either hot or mild, whatever you like. Brown it up, then add lots of coarsely chopped garlic, a good splash of wine, some clam juice and a couple cans of good quality tomatoes that have been drained and chopped up, along with some fresh basil, simmer till done. Of course depending on how many clams you have, adjust accordingly, I had five pounds. When finished, transfer your clams to a platter or a deep pan and spoon and toss the sauce all over and add some fresh chopped parsley.
Now do you see why you need that crusty garlic bread? You have to sop up those juices!
This was so good I still have certain family members talking about this meal, and you will too!
If you’re a real clam lover you might also want to try out this recipe too!
Have a great weekend, and Buon appetito!