There’s no better way to celebrate the unofficial end of summer than gathering around the grill with great food and even better company. This Labor Day, move beyond traditional burgers and hot dogs to create a menu that showcases the season’s best flavors, such as grilled blackened Santa Maria tri-tip and vibrant chicken and vegetable skewers paired with charred corn pasta salad and buttery grilled garlic potatoes. These recipes from Wildfire Outdoor Living are designed to elevate your backyard barbecue while making the most of summer ingredients.
Blackened Santa Maria Tri-Tip
This Blackened Santa Maria Tri-Tip (pictured above) offers bold flavors and a meal that’s meant to be shared. The recipe features a rich, spiced rub that creates the perfect caramelized crust. This tri-tip is juicy, tender, and perfect for serving family and friends.
Prep Time: 10 minutes (plus 20 minutes resting)Cook Time: 25 to 30 minutesServings: 4
Ingredients
2-pound tri-tip Santa Maria Seasoning (see recipe below) Oil, for the griddleSanta Maria Seasoning
2 teaspoons kosher salt 2 teaspoons black pepper 2 teaspoons garlic powder 2 teaspoons paprika 1 teaspoon onion powder 1 teaspoon dried rosemary, ground or chopped 1/4 teaspoon cayenne pepper (optional)Instructions
Season the Tri-Tip
Add the salt, black pepper, garlic powder, paprika, onion powder, dried rosemary, and cayenne pepper in a small bowl and stir until fully combined. Sprinkle and rub the Santa Maria Seasoning all over the tri-tip. Let the meat sit at room temperature for 20 minutes.Preheat the Griddle
Set to low heat and preheat for 20 minutes.Cook the Tri-Tip
Drizzle oil onto the griddle. Place the tri-tip onto the griddle and cook for about 15 minutes. Sprinkle more seasoning on the other side. Flip once a nice dark crust has formed and cook for another 10 to 15 minutes.Rest and Serve
Remove from the griddle and let the tri-tip rest for at least 10 minutes before slicing. Slice the tri-tip against the grain into thin pieces and serve.Lemon Herb Chicken Skewers
DronG // ShutterstockBright and full of fresh summer flavor, these Lemon Herb Chicken Kabobs are a crowd-pleasing addition to any Labor Day gathering. Juicy grilled chicken marinated in a blend of lemon, garlic, Dijon mustard, and fresh herbs threaded onto skewers with zucchini, bell peppers, and red onion. Designed for sharing, these delicious grilled chicken kabobs are the perfect addition to your Labor Day menu.
Prep Time: 20 minutes (plus 1-4 hours marinating)Cook Time: 12-15 minutes Servings: 6
Ingredients
2 pounds of boneless, skinless chicken breasts 2 zucchinis 2 bell peppers (red, yellow or orange) 1 large red onion 8 ounces. cremini mushroomsLemon Herb Marinade
1/3 cup olive oil 2 lemons, juiced Zest of 1 lemon 3 cloves garlic, minced 2 tablespoons Dijon mustard 1 tablespoon honey 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh oregano 1 teaspoon chopped fresh rosemary 1 teaspoon salt 1/2 teaspoon black pepper Basil leavesInstructions
Marinate the Chicken
In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, parsley, oregano, rosemary, salt, and pepper. Add the chicken and toss until evenly coated. Cover and refrigerate for at least 1 hour or up to 4 hours.Prepare the Grill
Preheat your grill to medium-high heat (400-450 F). Lightly oil the grill grates to help prevent sticking.Assemble the Skewers
Thread the marinated chicken and vegetables onto skewers, alternating ingredients for an even mix of color and flavor. Leave a small amount of space between each piece to ensure even cooking.Grill
Place the skewers over direct heat. Grill for 12-15 minutes, turning every 3-4 minutes until the vegetables are lightly charred and the chicken reaches an internal temperature of 165.Finish and Serve
Transfer the skewers to a serving platter. Garnish with a squeeze of fresh lemon juice and basil leaves.Parmesan Garlic Grilled Potatoes
Cavan-Images // ShutterstockNo Labor Day barbecue is complete without a potato side, and these Parmesan Garlic Grilled Potatoes are sure to become a favorite. Tender baby potatoes are tossed with melted butter, garlic, and herbs before being wrapped in foil and grilled until perfectly soft and crispy.
Prep Time: 15 minutesCook Time: 30-35 minutesServings: 6-8
Ingredients
2 pounds of baby Yukon gold potatoes (halved or quartered if large) 4 tablespoons unsalted butter, melted 3 cloves garlic, minced 2 tablespoons olive oil 1/2 cup grated Parmesan cheese 1 tablespoon chopped parsley 1/2 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika Fresh parsley for garnishInstruction
Prepare the Potatoes
Preheat your grill to medium heat (375-400 F). In a large bowl, combine the halved potatoes with the melted butter, olive oil, garlic, Parmesan cheese, parsley, thyme, salt, pepper, and paprika. Toss until the potatoes are evenly coated.Assemble the Foil Packet
Lay out two large sheets of heavy-duty aluminum foil. Transfer the potatoes to the center, then fold the foil tightly to seal the packet.Grill
Place the foil packet over indirect or medium heat. Close the lid and cook for 30-35 minutes, carefully flipping the packet halfway through cooking. To check for doneness, open the foil (watch for hot steam) and pierce a potato with a fork. It should be tender with lightly browned edges.Finish and Serve
Open the foil packet and pour potatoes onto a serving dish. Sprinkle with additional Parmesan cheese and enjoy. For crispier edges, leave the packet open on the grill for 3-5 additional minutes.Santa Fe Grilled Corn Salad
from my point of view // ShutterstockFresh, colorful, and bursting with Southwestern flavors, this Santa Fe Grilled Corn Salad is a perfect side dish for your Labor Day cookout. Sweet corn is grilled until lightly charred, then tossed with black beans, bell peppers, cherry tomatoes, avocado and a zesty lime-cilantro dressing.
Prep Time: 20 minutesCook time: 10-12 minutesServings: 6-8
Ingredients
For the salad
5 ears fresh sweet corn, husks removed 1 (15-ounce) can black beans, drained and rinsed 1 cup cherry tomatoes, halved 2 red bell peppers, diced 1/2 red onion, finely diced 1 large avocado, diced 1/2 cup crumbled Cotija cheese (optional) 1/4 cup chopped fresh cilantroFor the lime Dressing
1/4 cup olive oil Juice of 2 limes 1 teaspoon lime zest 1 tablespoon honey 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon smoked paprika 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon black pepperInstructions
Grill the Corn
Preheat your grill to medium-high heat (400-450F) Lightly brush the corn with olive oil and place directly onto the grill grates. Grill for 10-12 minutes, turning every few minutes until the kernels are tender and lightly charred. Remove from the grill and let cool slightly before slicing kernels from the cobs.Prepare the Dressing
In a small bowl, whisk together the olive oil, lime juice, lime zest, honey, cumin, chili powder, smoked paprika, garlic, salt, and pepper until well combined.Assemble the Salad
In a large serving bowl, combine the grilled corn, black beans, cherry tomatoes, bell peppers, red onion, cilantro and Cotija cheese. Pour the dressing over the salad and toss to gently combine. Fold in the diced avocado just before serving to keep it fresh and intact.Serve
Taste and adjust seasoning with additional salt, pepper or fresh lime juice as desired. Serve chilled or at room temperature.This story was produced by Wildfire Outdoor Living and reviewed and distributed by Stacker.
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