The back deck is scrubbed, the patio furniture assembled, and the beer’s on ice. It’s time to throw on an apron, grab a pair of tongs and fire up the ‘cue. From sweet-n-saucy ribs, to a jaw-defying burger, to garlicky shrimp on the barbie, we’ve got all your summer favourites for the grill.

the-kit-senator burger recipe

The Senator Burger
Recipe courtesy of Andrew Taylor of The Senator

Prep Time: 30 min
Total Time: 90 min
Serves: 4


Corn Relish
1 cup (250 ml) fresh corn niblets
1 medium onion, finely chopped
1 English cucumber, finely chopped
1 red pepper, finely chopped
2 stalks celery, finely chopped
1/8 head cabbage, finely chopped
1/4 cup (60 ml) parsley, chopped
1 tablespoon (15 ml) dry mustard powder
1 tablespoon (15 ml) mustard seed
1/4 cup (60 ml) Dijon mustard
3 bay leaves
3 cups (750 ml) + 3 tbsp (45 ml) white vinegar
1/4 cup (60 ml) sugar
1 teaspoon (5 ml) salt
1/2 teaspoon (2 ml) ground black pepper
2 tablespoons (30 ml) flour

2 tablespoons (30 ml) vegetable oil
6 onions, finely chopped
8 strips bacon

2 lb. (900 g) ground beef
1/4 cup (60 ml) chili sauce
1 egg
1 1/2 teaspoon (7 ml) salt
1/2 teaspoon (2 ml) ground pepper
8 slices cheddar cheese
4 sesame seed buns
2 tomatoes, sliced
Dill pickles, sliced


Corn Relish
1. In a large pot, combine corn, onion, cucumber, red pepper, celery, cabbage, parsley, dry mustard, mustard seed, Dijon, bay leaves, white vinegar, sugar, salt, black pepper and flour.
2. Stir well and bring mixture to a boil. Lower heat to medium-low and simmer until mixture reaches a thin relish consistency, about 15 minutes.
3. Remove from heat and set aside to cool and thicken; refrigerate until burger assembly. Relish will keep in the fridge, covered, for up to 2 weeks.

1. In a large pot, heat oil over medium heat. Add onions. Cook, stirring, until soft and brown, about 30 minutes, lowering heat if necessary. Set aside until burger assembly.
2. In a large fry pan over medium heat, cook bacon, flipping once, until crisp; place bacon strips on a paper towel to drain. Set aside until burger assembly.

1. Preheat grill to medium-high.
2. In a large bowl, combine ground beef, chili sauce, egg, salt and pepper; mix well. Divide meat into 4 8-oz. (250-g) patties. Grill patties for 3 to 4 minutes on the first side; flip and top each with 2 slices of Cheddar cheese, caramelized onions, and 2 strips of bacon.
3. Continue cooking for 3 to 4 minutes, until cheese melts, burger juices run clear, and burger reaches an internal temperature of at least 165F (75C). 4. Serve patties on sesame seed buns with tomato, dill pickle, lettuce and reserved corn relish.

The-Kit-chicken skewers and couscous recipe

Harissa-Marinated Chicken Skewers with Couscous
Recipe courtesy of Kristen Eppich

Prep Time: 25 min
Total Time: 115 min
Serves: 4


3 tablespoons (45 ml) olive oil
1 tablespoons (15 ml) garlic, minced
4 teaspoons (20 ml) tomato paste
1 teaspoon (5 ml) cayenne, or less to taste
1 teaspoon (5 ml) caraway seeds
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) kosher salt
2 lb. (1 kg) boneless skinless chicken breasts
8-10 wooden skewers

1 1/4 cup (300 ml) water
1/2 teaspoon (2 ml) cumin seeds
1/2 teaspoon (2 ml) kosher salt
1 cup (250 ml) couscous
1 tablespoon (15 ml) butter
2 tablespoons (30 ml) cilantro, chopped


1. Combine olive oil with garlic, tomato paste, cayenne, caraway, coriander and cumin and salt in a small bowl. Cut chicken into 1 1/2-inch (3.5-cm) cubes and place in a large bowl. Add spice mixture to chicken and stir to coat evenly. Cover and marinate in the refrigerator for 1 hour or overnight.
2. Soak skewers in water for 30 min. Thread 4-6 pieces of chicken onto each skewer.
3. Preheat barbecue or grill pan to medium high. Cook skewers until nicely charred and chicken is cooked through, 4 to 5 min per side. Serve with couscous.

1. Bring water, cumin seeds and salt to a boil in a medium pot. Stir in couscous and remove from heat. Cover and let sit for 5 min. Fluff with a fork and stir in butter and cilantro. (You could also use cooked Israeli couscous, and simply heat it up with the cumin seeds, butter and cilantro.)

The-Kit-grilled shrimp recipe

Herb and Garlic Grilled Shrimp
Recipe courtesy of Matt Dunigan of Road Grill

Prep Time: 20 min
Total Time: 85 min
Serves: 2 to 3


20 jumbo shrimp, peeled and deveined
1/4 cup (60 ml) chopped fresh parsley
1 tablespoon (15 ml) chopped fresh garlic
1 tablespoon (15 ml) chopped fresh rosemary
1 tablespoon (15 ml) olive oil
Celery salt and pepper to taste
Lemon wedges (for serving)

1. Place shrimp, parsley, garlic, rosemary, olive oil, celery salt and pepper in large sealable plastic bag. Toss to coat shrimp evenly. Marinate in refrigerator for 1 hour.
2. Preheat grill to high heat 475-500°F (245-260°C). Oil grill to prevent sticking. Place shrimp on grill and cook until nicely charred and opaque, about 1 minute per side. Serve hot with lemon wedges.

The-kit-grilled veggies recipe

Spiced Grilled Vegetables
Recipe courtesy of Bal Arneson of Spice Goddess

Prep Time: 10 min
Total Time: 25 min
Serves: 4


1/4 cup (60 ml) vegetable oil
1 tablespoon (15 ml) garam masala
1 teaspoon (5 ml) ground cumin
1/4 cup (60 ml) dried fenugreek leaves, crushed
Salt and pepper, to taste
2 cobs corn, husked
4 portobello mushrooms, stems and gills removed
1 red pepper, seeds removed and cut in half
1 yellow pepper, seeds removed and cut in half


1. Preheat grill to medium-high.
2. In a small bowl, stir together oil, garam masala, cumin and fenugreek. Brush onto vegetables and season with salt and pepper. Grill vegetables until tender-crisp and slightly charred around the edges, brushing more spice oil onto them as they cook. Cut into smaller pieces and serve.

The-kit-bbq ribs recipe

Honey Garlic Baby Back Ribs
Recipe courtesy of Matt Dunigan of Road Grill

Prep Time: 15 min
Total Time: 180 min
Serves: 6 to 8


Basting Sauce
1/2 cup (125 ml) honey
Juice and zest of 4 small lemons
1 tablespoon (15 ml) grated fresh ginger
1 tablespoon (15 ml) minced garlic
1 tablespoon (15 ml) soy sauce
1/4 cup (60 ml) unsalted butter
1 teaspoon (5 ml) dried chili flakes
Salt and pepper to taste

Baby Back Ribs
2 whole side baby back pork ribs, approximately 3 lbs. each


Basting Sauce
1. In a small pot, combine all the basting ingredients. Set the pot over medium-low heat and whisk until the butter melts and is emulsified. Remove from heat and set aside.

Baby Back Ribs
1. Remove membrane from the back of the ribs using kitchen pliers.
2. On unlit barbeque, place a drip pan under the barbeque grates. Preheat barbeque to low indirect heat 220°F (105°C) by turning on only 1 burner.
3. Brush the ribs generously with the honey garlic glaze on both sides.
4. Place the ribs on the grill and close lid. Basting every 20 minutes with sauce, cook until you can tug a bone and it pulls away with ease, about 2 1/2 to 3 hours. 5. Remove ribs from grill. Cover loosely with foil and let rest for 15 minutes.
6. Cut between each of the bones and serve.


Tabletop Top Photography: James Tse. Food Styling: Ashley Denton. Prop Styling: Carolyn Souch. Creative Direction: Jessica Hotson.

Get grilling tips and summer entertaining ideas here: The Kit’s Grill Guide