25 Global Grilled Mains That Make a Labor Day Cookout Way More Interesting

I love a Labor Day cookout, but there are only so many times you can put the same burgers and hot dogs on the grill before everyone starts looking for something new. This is where grilling around the world gets really fun.

A different marinade, spice blend, sauce, or cooking tradition can completely change what you’re putting over the fire, whether it’s smoky chicken, charred seafood, skewered meats, or something you’ve never thought to grill before.

These are the recipes I’d make when I want the grill to feel a little less predictable and give everyone something to talk about between bites.

Traeger Pork Shoulder Skewers

Whenever I am craving low-and-slow BBQ flavor without waiting all afternoon, I cut pork shoulder into small cubes and thread them onto sticks. In classic American smoking, shoulder takes hours, but these bite-sized pieces absorb plenty of wood smoke in minutes while the natural fat keeps every bite juicy over high heat.
Get the Recipe: Traeger Pork Shoulder Skewers

Grilled Chicken Kofta Kebab

I always turn to kofta when I want something infinitely more exciting than plain burgers for a backyard cookout. Kofta is a beloved ground-meat tradition across the Middle East and Balkans; mixing ground chicken with onion, garlic, and fresh herbs keeps the meat amazingly tender, as grated onion moisture prevents it from drying out over hot coals.
Get the Recipe: Grilled Chicken Kofta Kebab

Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping

Stumbling across street food skewers in Southeast Asia completely ruined plain chicken marinades for me in the best way possible. Fresh Thai basil and garlic give these sticks a fragrant, peppery aroma, while a side of creamy cashew dipping sauce rounds out the heat with an authentic nutty finish.
Get the Recipe: Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping

Grilled Scallop Skewers

If you have ever had nightmares about delicate sea scallops slipping right between hot grill grates, wooden skewers are your best backyard insurance policy. A quick brush of smoked garlic-butter right off the fire prevents drying out, giving you a fresh, seaside-style main that makes your holiday table feel extra special.
Get the Recipe: Grilled Scallop Skewers

Colombian Marinated Chicken Drumsticks

Chicken legs are always the first thing my kids reach for at a cookout, and this simple Colombian-style marinade makes them extra delicious. A quick soak in citrus, garlic, and cumin gives the skin a rich golden color and a savory flavor that feeds a hungry crowd without breaking your budget.
Get the Recipe: Colombian Marinated Chicken Drumsticks

Traeger Grilled Beef Bulgogi

The first time I made authentic Korean bulgogi on my grill, I could not believe how fast it cooked. Thinly sliced beef marinated in soy sauce, sesame oil, garlic, and Korean pear juice cooks in just minutes; natural fruit enzymes in the pear juice tenderize the beef so every slice turns out melt-in-your-mouth tender.
Get the Recipe: Traeger Grilled Beef Bulgogi

Apple Cider Grilled Chicken Skewers

Every fall, I buy way too much apple cider at the farmers market, and using it as a chicken marinade was one of my favorite kitchen discoveries. Natural malic acid in the cider gently breaks down muscle fibers while adding a subtle orchard flavor, and serving them with warm Gouda sauce brings a rich, cozy contrast.
Get the Recipe: Apple Cider Grilled Chicken Skewers

Grilled Hawaiian Chicken

Whenever I want to bring a little sunshine to our backyard deck, I pull out this sweet-and-savory island favorite. Stuffing chicken breasts with juicy pineapple wedges and smoky ham reflects iconic Hawaiian flavor traditions, while a layer of melted provolone traps all those fruit juices inside as it cooks.
Get the Recipe: Grilled Hawaiian Chicken

Nordic Fire-Grilled Salmon

Watching traditional Scandinavian cooks grill whole fish right over outdoor wood fires inspired me to bring this technique home to my own yard. Laying an entire side of salmon over high flames crisps the skin beautifully while sealing in natural omega-3 oils for a stunning holiday centerpiece.
Get the Recipe: Nordic Fire-Grilled Salmon

Smoky Grilled Apricot Lamb Kebabs

Combining savory meat with sweet dried fruit is a Middle Eastern tradition I fell in love with years ago, and it works so well on the grill. As the lamb skewers cook over hot coals, the dried apricots soften and absorb wood smoke, balancing the rich flavor of the meat with jammy sweetness.
Get the Recipe: Smoky Grilled Apricot Lamb Kebabs

Peach Salmon Skewers With Peach Jalapeno Crema

I refuse to let late-summer market peaches go to waste, so tossing them straight onto skewers with salmon is my end-of-season ritual. Natural sugars in the peaches caramelize over charcoal, creating a sweet and smoky flavor that pairs perfectly with a cool, zesty jalapeno cream sauce.
Get the Recipe: Peach Salmon Skewers With Peach Jalapeno Crema

Traeger Grilled Steak Kabobs

When steak prices are high, I rely on this smart kabob trick to stretch my grocery budget without sacrificing flavor. Alternating cubed beef with thick pieces of onion and bell pepper protects the meat from overcooking, while a simple garlic-soy marinade breaks down tough fibers for tender results.
Get the Recipe: Traeger Grilled Steak Kabobs

Italian Marinated Grilled Chicken

Keeping a bottle of good oil-and-vinegar Italian dressing in my fridge door is my favorite emergency trick for quick summer dinners. The vinegar acid tenderizes the poultry while herbs coat the surface, giving you zesty grilled chicken that tastes just as good sliced cold over salad the next day.
Get the Recipe: Italian Marinated Grilled Chicken

Grilled Shrimp

Whenever my cookout prep runs behind schedule, quick-searing shellfish over hot coals always comes to my rescue. Coastal kitchens around the world rely on shrimp because they cook in under four minutes; tossing them in garlic butter and chili seasonings gives everyone a pick between mild and spicy.
Get the Recipe: Grilled Shrimp

Grilled Peanut Chicken Satay

Sampling hot satay skewers from street vendors in Indonesia showed me just how incredible thin grilled meat can be. Threading thin strips of chicken onto bamboo sticks ensures fast, even cooking over direct heat, while a side of warm, thick peanut dipping sauce brings the whole Southeast Asian classic together.
Get the Recipe: Grilled Peanut Chicken Satay

Spicy Thai Chicken

I love introducing my friends to bold global flavors, and this coconut-rubbed chicken is always the hit of the afternoon. Rubbing the meat with fresh herbs, garlic, and coconut milk mimics traditional Thai street food marinades, and a splash of coconut-lime juice right at the end keeps every bite bright and juicy.
Get the Recipe: Spicy Thai Chicken

Whole Grilled Mackerel

If cooking whole fish makes you nervous, sealing it inside a simple foil packet with herbs will change your mind forever. It is a traditional Mediterranean method that lets oil-rich mackerel steam in its own garlic and rosemary juices over the flames without flare-ups or sticking grates.
Get the Recipe: Whole Grilled Mackerel

Garam Masala Cedar Plank Salmon

Opening my spice drawer and reaching for garam masala completely transformed how I cook fish on the smoker. Dusting salmon with this essential Indian warm spice blend and brown sugar lets the spices caramelize gently on a cedar plank, keeping the fish moist while infusing rich wood smoke.
Get the Recipe: Garam Masala Cedar Plank Salmon

Easy Tandoori Masala Chicken Recipe for Home Cooking

My favorite secret for super tender chicken is using yogurt as a base, a classic technique straight from Indian home kitchens. Lactic acid in the yogurt breaks down tough proteins so warm tandoori spices penetrate deep, while high grill heat mimics a traditional clay tandoor oven for smoky charred edges.
Get the Recipe: Easy Tandoori Masala Chicken Recipe for Home Cooking

Vegetarian Kofta Kebabs Recipe

I always make sure my plant-based friends feel fully included at our cookouts, and these herb-packed skewers are my go-to solution. A well-seasoned blend of lentils, grains, and Middle Eastern spices mimics traditional kofta texture so well that even dedicated meat lovers reach for seconds.
Get the Recipe: Vegetarian Kofta Kebabs Recipe

Stovetop Chicken Souvlaki

Whenever rainy weather ruins our grilling plans, I bring Greek diner vibes indoors using my trusty stovetop grill pan. Marinating chicken in fresh lemon juice, olive oil, garlic, and dried oregano delivers bright, juicy souvlaki that feels like a Mediterranean vacation tucked into warm pita.
Get the Recipe: Stovetop Chicken Souvlaki

Cedar-Plank Grilled Rockfish Tacos

Living near the coast taught me that delicate white fish needs a gentler hand on the barbecue, and cedar planks are the answer. This Pacific Northwest method protects rockfish from sticking to grates while infusing subtle wood smoke, making it easy to flake into warm tortillas with crunchy lime slaw.
Get the Recipe: Cedar-Plank Grilled Rockfish Tacos

Bang Bang Chicken Skewers

Named after the sound of wooden batons tenderizing chicken in Sichuan, China, this dish inspired a fun American grill variation I make all summer. A quick glaze of sweet chili sauce and mayonnaise coats the skewers with enough fat and sugar to caramelize fast over open flames for sticky, sweet-and-spicy edges.
Get the Recipe: Bang Bang Chicken Skewers

Pinchos (Puerto Rican Chicken Skewers)

Every time I make Puerto Rican pinchos, I am reminded why switching from chicken breasts to thighs is the ultimate grilling upgrade. A quick soak in garlic adobo marinade infuses the meat with savory island flavor, while the natural fat in chicken thighs keeps them juicy over high flames.
Get the Recipe: Pinchos (Puerto Rican Chicken Skewers)

Traeger Vietnamese Chicken Thighs

The intoxicating smell of lemongrass hitting hot grill grates always brings my neighbors over to see what is cooking. A classic Vietnamese street food marinade of fish sauce, garlic, lemongrass, and sugar caramelizes over wood heat, giving chicken thighs a smoky, savory-sweet glaze you will crave all season.
Get the Recipe: Traeger Vietnamese Chicken Thighs

Which one would you want to try first? Start there and let the grill take you somewhere new.