Memorial Day Barbecue Ideas

It’s National Barbecue Month and we’re celebrating the best way we know how. Memorial Day barbecue recipes! Doesn’t get any more American than that! Instead of writing about your traditional burger and hot dog ideas, let’s get creative!

First thing’s first, go outside and get your grill ready!

Grilled Corn

We’re going to make grilled corn but with two different flavors so all your guest is satisfied. I’ll be using 4 corns to make each recipe but feel free to stock up on ingredients depending on how many guests are attending your barbecue. If you want more ways to make grilled corn, watch the video on Tasty’s website at the top!

Ingredients needed:

4 ear corns

2 tablespoons of olive oil

Salt (to taste)

Pepper (to taste)

Garlic Parmesan Corn

4 tablespoons of Kelapo Ghee (melted)

1 tablespoon of garlic (minced)

½ cup of grated parmesan cheese

Sriracha Sesame Corn

½ cup of mayonnaise

1 tablespoon of sriracha sauce

¼ cup of fresh scallion (sliced)

1 tablespoon of toasted sesame seeds

In a large bowl or baking sheet, drizzle the olive oil all over the corn and add salt and pepper to your liking. Using your hands mix it all together to make sure all corns are fully coated. Pop the corn in the grill and cook on high temperature for about 15 minutes per side. Once they’re done set them aside, so the magic can begin!

Garlic Parmesan: Put the Kelapo Ghee and minced garlic in a microwave-safe container and pop it in the microwave about 1 minute, or until it’s complexly melted. Take a brush and coat 2 of the corns with the garlic ghee mixture. Top with as much parmesan cheese as desired!

Sriracha Sesame: In a small bowl, mix the mayonnaise with the sriracha and drizzle it over the two other corns. Sprinkle the scallions and toasted sesame on top.

Garlic Steak and Potato Skewers

Ingredients needed:

1 lb of sirloin steak

1 teaspoon of Kelapo Ghee (melted)

2 garlic cloves (crushed)

2 teaspoons of salt

2 teaspoons of pepper

⅔ lb of new potatoes (cooked and halved)

1 teaspoon of olive oil

1 red onion (chopped)

6 bamboo skewers (soaked in water)

First thing you want to do is cut the steak into 1-inch cubes and place them in a bowl to season. Add the Kelapo Ghee, garlic, salt and pepper on top then mix until all ingredients are evenly distributed. After you cook and drain the potatoes, season with salt and pepper and drizzle the olive oil then toss. Now, start adding all the ingredients into the skewers. Start with the steak, then potato and lastly onion. Repeat this with all the skewers and place on the grill for about 3 minutes on each side.

Prawn and Asparagus Skewers

Ingredients needed:

3 tablespoons of Kelapo Ghee (melted)

½ lemon (juiced)

2 garlic cloves (crushed or minced)

1 teaspoon of mixed herbs

1 teaspoon of salt

1 teaspoon of pepper

½ lb of raw prawns

5 oz of fresh asparagus

6 bamboo skewers

Melt the Kelapo Ghee in a small bowl by putting it in the microwave. In that same bowl, add the lemon juice, garlic mixed herbs, salt, and pepper and mix thoroughly. Cut the asparagus into about 1 to 2 inch long pieces. Next, grab the skewers and begin adding the ingredients through, starting with the prawn. DO this until all skewers are full. Then grab a cooking brush and brush the ghee mixture all over the prawns and asparagus. Last, place the skewers in the grill and cook for 3 minutes on each side, or until the prawns turn completely pink.

Grilled Chicken Thighs in Italian Dressing

Ingredients needed:

4 lbs of chicken thighs (boneless)

1 cup of red wine vinegar

1 ½ cups of olive oil

¾ cup of pecorino cheese

½ teaspoon of crushed red pepper

2 teaspoons of dried oregano

8 garlic cloves (minced)

½ cup of fresh parsley (chopped)

Kelapo Coconut Oil Non-Stick Cooking Spray

In a large bowl add the olive oil, vinegar, cheese, dried oregano, red pepper, minced garlic, and fresh parsley then whisk all ingredients thoroughly. Save about ¾ of the dressing and put aside. Using a Ziplock bag or large bowl, place the chicken thighs inside and pour the rest of the Italian dressing. Let them marinade for a minimum for 5 hours or overnight. After you’ve prepped the grill to medium heat, spray the Kelapo Coconut Oil Spray on the grill then remove chicken thighs from bag and place on grill. Make sure you dispose of the bag and marinade. Let the chicken thighs cook on each side for about 7 to 8 minutes, or until the internal temp is 165 degrees. Once they’re ready to serve, drizzle some of the marinades that were set aside on the top, or you can make a side salad and toss with the dressing!

Tell us if you tried any of these recipes below! Happy Memorial Weekend Everyone!

Peace, love and Kelapo


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