NEW YORK, Sept. 08, 2026 (GLOBE NEWSWIRE) -- (Feature Impact) Football, family, friends and food are a winning combination during tailgating season, especially if your recipe game is locked in. Whether you’re feeding a hungry crowd in the stadium parking lot or putting together a savory plate to enjoy while you chill on the sofa, these recipes bring plenty of flavor and keep the energy going until the final whistle.
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A main course of Grilled Chicken Kebabs served alongside Steakhouse Hasselback Potatoes and Simple Salami Sliders will fuel you and your crew all the way from the pre-game festivities to the after party.
Visit Culinary.net to find more recipes to inspire your game plan.
Fire Up the Grill for Mouthwatering Chicken Kebabs
Tailgating and grilling go together like touchdowns and victory dances, and some of the best game-day recipes are the ones you can make well ahead of kickoff so you aren’t rushing around to get ready. These sweet-and-smoky Grilled Chicken Kebabs can be prepped and marinated up to 8 hours in advance so all you need to do is pull them out of the fridge and get them to the grill.
With lean protein from the chicken plus vitamins and fiber from a generous amount of bright, colorful veggies, this recipe is a score for more than your taste buds.
Grilled Chicken Kebabs
Recipe adapted from Dinner at the Zoo
Prep time: 20 minutes
Marinating time: 1 hour
Cook time: 10 minutes
Servings: 4
Marinade:
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar or other vinegar
1/8 cup soy sauce
1 teaspoon lemon juice
1/4 cup brown sugar
1 teaspoon minced garlic
salt, to taste
pepper, to taste
Kebabs:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 orange bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1-inch slices
1 small yellow squash, cut into 1-inch slices
1 red onion, cut into 1-inch pieces
4 wooden skewers
1 tablespoon chopped parsley
To make marinade: In large bowl, whisk olive oil, vinegar, soy sauce, lemon juice, brown sugar and garlic. Season with salt and pepper, to taste.
To make kebabs: In bowl, toss chicken, bell peppers, zucchini, squash and red onion with marinade. Cover and refrigerate 1-8 hours.
Soak wooden skewers in cold water at least 30 minutes to prevent burning. Preheat grill to medium-high heat.
Thread chicken pieces and vegetables onto skewers, alternating ingredients. Cook 5-7 minutes on each side, or until chicken is cooked through.
Sprinkle with parsley and serve.
Fuel Your Tailgate Team with a Steakhouse Side
If you’re looking for a tasty twist on tailgating tradition that’ll give you as much energy in the stands as the athletes on the field, look for a steakhouse-worthy side dish that’s loaded with complex carbohydrates and fueling flavor.
These Steakhouse Hasselback Potatoes, loaded with caramelized onions and crispy bacon, feature Wisconsin Russets – a complex carbohydrate that plays an important role in the body by providing energy to cells, the brain and certain parts of the kidney. As a healthier choice than simple carbs, which are composed of sugars that break down faster in your system, potatoes are also a good source of vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber and pantothenic acid, making them a superstar selection on game day.
Tackle your next tailgate with more delicious recipes by visiting eatwisconsinpotatoes.com.
Steakhouse Hasselback Potatoes
Prep time: 20 minutes
Cook time: 90 minutes
Servings: 8
Hasselback Potatoes:
4 Wisconsin Russets (about 1 pound each)
4 tablespoons olive oil
2 tablespoons kosher salt
Caramelized Onions:
2 tablespoons unsalted butter
2.2 pounds yellow onions, sliced thin
2 teaspoons kosher salt
1/4 cup cognac or brandy (optional)
To Plate:
1 cup shredded cheddar jack cheese
12 ounces hickory smoked bacon, cooked and cut into 2-inch pieces
1/2 cup sour cream
2 tablespoons fresh chives, chopped
Preheat oven to 400 F.
To make Hasselback potatoes: Using vegetable brush, wash potatoes. Dry well and place on cutting board. Arrange handles of two wooden spoons so they are alongside potatoes to prevent knife from slicing all the way through. Make several cuts down each potato about 1/4 inch apart. Repeat with remaining potatoes and arrange on baking sheet fitted with wire rack.
Drizzle with olive oil, making sure some oil is in slices. Sprinkle salt on each potato.
Bake 90 minutes, or until potatoes are crispy on outside, fluffy in center and internal temperature is 205 F. Remove from oven and allow to cool slightly.
To make caramelized onions: In heavy-bottomed shallow pan over medium heat, melt butter. Add sliced onions and season with salt. Continue to cook, stirring regularly until onions are deep brown and caramelized. Deglaze pan with cognac or brandy, if desired, scraping caramelized bits off bottom of pan. Remove from heat and set aside.
To assemble, sprinkle potatoes with cheese, about 1/4 cup per spud, ensuring some cheese is in potato slices. Place cooked bacon pieces in some slices.
Return potatoes to oven for about 5 minutes, just long enough to heat potatoes slightly and melt cheese. Place potatoes on serving platter and garnish with caramelized onions, sour cream and chopped chives.
Slide Into the End Zone with Salami
A tailgating MVP recipe is easy to assemble, easy to eat and packed with flavor – and these Simple Salami Sliders check every box. Soft slider buns, melty cheese and savory salami are baked in a buttery sauce for craveable bites that will disappear as soon as you pass the basket around.
Switch up the sauce, use a different cheese or add your favorite extra toppings to customize your perfect slider.
Simple Salami Sliders
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
1 package slider buns
8 slices Swiss cheese
8 slices salami
8 slices ham or other deli meat
1 stick butter, melted
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
everything bagel seasoning (optional)
Heat oven to 350 F.
Halve slider buns, creating top and bottom portions. Set top portion aside, leaving bottom portion in original container. Place bottom portion and container in baking dish to prevent sticking.
Layer Swiss cheese, salami and ham then cover with top buns.
Mix melted butter, Worcestershire sauce, brown sugar, Parmesan cheese, onion powder and garlic powder. Pour over sliders.
Cover with foil and bake 15 minutes then remove foil, sprinkle with everything bagel seasoning, if desired, and bake, uncovered, 10 minutes.
Photo courtesy of Shutterstock (kebabs)
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