Father's Day BBQ Ideas


Father’s Day is the perfect occasion to give your dad a break from his grilling duty and make him feel special. If he's battling for his job, simply get him some snacks and a tasty cocktail to enjoy while keeping an eye on your work. But don't worry; with great recipes to guide you, it won't be as intimidating. Check out our list of the most mouth-watering recipes and choose your favorites for the Father’s day cookout.

1.  Grilled Mediterranean-Spiced Lamb Chops

Source - thespruceeats.com

Mediterranean spices make this recipe taste like a warm and salty holiday. 


  • 3 cloves garlic (minced)
  • 2 tablespoons ​olive oil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground coriander
  • 1 tablespoon cumin
  • Pinch of cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 2 pounds lamb loin chops (about 8 to 10)
  • Salt to taste


  • Gather the ingredients.
  • In a large baking dish, combine all the ingredients—except for the lamb chops and salt—and mix until combined.
  • Add the lamb chops and rub the seasoning mixture onto both sides. Cover and refrigerate for 4 hours, turning over the lamb chops halfway through. You can also let the lamb chops sit overnight.
  • Preheat a grill, grill pan, or broiler. Remove the chops from the spice rub and salt both sides generously. Cook about 2 to 3 minutes per side for medium-rare. Let rest for 5 minutes before serving.

2.  Slow Grilled Beef Ribs

Source - thespruceeats.com

Beef ribs are best cooked low and slow over indirect heat, which not only makes them tender and moist, but also keeps them from drying out.


  • 4 pounds beef ribs

For Marinade:

  • 1/2 cup dry red wine
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 2 to 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons barbecue sauce, optional


  • Gather the ingredients.
  • In a medium bowl, combine marinade ingredients. Mix well.
  • Place the ribs in a shallow, non-metal baking dish and pour the marinade over them. Make sure the ribs are evenly coated.
  • Cover with plastic wrap and refrigerate for 2 to 6 hours.
  • Preheat the grill to 250 F and prepare for indirect grilling.
  • When the grill is hot, remove ribs from marinade and place on the cool side of the grill to cook indirectly. Discard marinade. Close the lid and cook for 1 to 1 1/2 hours, turning every 15 minutes.
  • Once ribs reach an internal temperature of 165 F (make sure to check several ribs), remove from heat and serve.
  • You can apply barbecue sauce during the last 15 minutes of cook time if you like. Make sure to keep a close eye on the ribs so they don't burn.

3.  Gruyere and Egg Burgers

Source - tasteofhome.com

These burgers might become a Father’s Day tradition because they’re just so hard to resist. 


  • 1/2 cup mayonnaise
  • 2 garlic cloves, minced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon grated lemon zest


  • 2 pounds lean ground beef (90% lean)
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 slices Gruyere or aged Swiss cheese
  • 8 mini pretzel buns, split

Fried eggs:

  • 2 tablespoons butter
  • 8 large eggs


  • Fresh arugula
  • 2 medium tomatoes, sliced
  • Additional stone-ground mustard, optional


  • Whisk mayonnaise, garlic, lemon juice and lemon zest until blended. Refrigerate.
  • For burgers, combine the next six ingredients, mixing lightly but thoroughly (do not overmix). Shape into eight patties. Grill, covered, over medium direct heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Place burgers on bun bottoms. Keep warm.
  • Melt 1 tablespoon butter over medium heat in each of two large skillets (on grill or stovetop). Break eggs, one at a time, into a custard cup or saucer, then gently slide into pans. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard. To make basted eggs, spoon butter in a pan over eggs while cooking. For over-easy, carefully turn eggs to cook both sides but do not cover the pan.
  • To serve, spread mayonnaise mixture over bun tops. Add arugula, tomatoes and, if desired, additional mustard to burgers. Top with fried eggs. Replace bun tops.

4.  BBQ chilli chicken wings

Source - olivemagazine.com

Paprika, cumin, cayenne pepper, and fresh oregano are used to season these juicy chicken wings. Just crisp them up on the BBQ and serve with a light yogurt sauce.


  • ground cumin 4 tsp
  • paprika 4 tsp
  • cayenne pepper 4 tsp
  • fine sea salt 2 tsp
  • black peppercorns crushed to make 1 /4 tsp
  • chicken wings 30, tips removed and jointed
  • oregano a big handful, chopped

For Yogurt Sauce:

  • garlic 6 cloves, crushed
  • lemon juice 3 tbsp
  • natural yogurt 300g


  • Prepare the BBQ for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
  • For the yogurt sauce, mix the garlic with the lemon juice in a bowl and set aside.
  • Combine the spices, salt and pepper in a bowl. Toss the wings with 3 tbsp of this mixture in another bowl. Cook the wings on the cooler side of the BBQ, with the lid closed, for 30 minutes, turning halfway through. Move the wings to direct heat, over the coals, and cook for another 5 minutes, moving them around and turning to ensure even crisping. (Alternatively, heat the oven to 180C/fan 160C/gas 6 and divide the wings between two trays. Roast for 45 minutes until cooked through. Heat the grill to high and transfer the wings to a large tray, discarding any cooking juices. Grill for 15-20 minutes, turning them every 3-4 minutes, until charred and crispy.)
  • Finish the yogurt sauce by straining the lemon and garlic mixture through a sieve into the yogurt with a pinch of salt and mix well.
  • Toss the wings in the remaining spice mixture, then tip onto a platter and drizzle over some of the yogurt sauce, serving the rest on the side for dipping. Scatter over the oregano and serve.

5.  BBQ corn on the cob

Source - olivemagazine.com

This grilled Mexican street snack with punchy Korean gochujang sauce is a great addition to your Father’s Day grilling menu.


  • corn on the cobs 6
  • rapeseed oil
  • parmesan (or veggie alternative) 50g, finely grated
  • lime wedges to serve

For Elotes Sauce:

  • mayonnaise 5 tbsp
  • soured cream 6 tbsp
  • feta cheese 150g, finely crumbled
  • lime 1, zested and juiced
  • gochujang or chilli paste or sauce 2 tbsp
  • smoked paprika 1/4 tsp
  • coriander finely chopped to make 2 tbsp


  • Mix all the sauce ingredients then scoop them into a shallow baking dish or tray. This will make it easier to coat the corn.
  • Heat the barbecue or a griddle pan. Brush the corn cobs with a little bit of oil and grill for 8-10 minutes (or 15-20 minutes on a griddle pan), turning occasionally so they’re charred
  • All over. Dunk them straight into the sauce, turning the cobs to coat them all over. Sprinkle with the parmesan and serve with lime wedges and any leftover sauce.

He might want to handle the grilling himself, but that doesn’t mean you can’t suggest some new recipes and help him out with whatever you can.