To the Grill!

Grab the charcoal. You're making grilled chicken, grilled tofu or skewers this weekend.

View in Browser Add nytdirect@nytimes.com to your address book. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Saturday, June 19, 2021 To the Grill! Summer is nearly here, and the best way to commemorate its arrival is by charring something over a hot flame. Get your grill marks on with Melissa Clark’s za’atar chicken with garlic yogurt and cilantro , Kay Chun’s perfectly striped grilled tofu or Naz Deravian’s joojeh kabab ba holu, browned and juicy saffron chicken kababs with peaches (above). And our most popular recipe of the week, Hetty McKinnon’s tzatziki potato salad, would look great alongside any of those.   Armando Rafael for The New York Times. Food Stylist: Roscoe Betsill. Our Most Popular Recipes Right Now ADVERTISEMENT   Hetty McKinnon for The New York Times (Photography and Styling) Tzatziki Potato Salad 30 minutes, 4 to 6 servings   Ryan Liebe for The New York Times. Food Stylist: Simon Andews. Grilled Za'atar Chicken With Garlic Yogurt and Cilantro 30 minutes, plus marinating time, 4 to 6 servings   Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Joojeh Kabab ba Holu (Saffron Chicken Kababs With Peaches) 40 minutes, plus 2 to 24 hours' marinating, 4 servings   Con Poulos for The New York Times. Food Stylist:Jerrie-Joy Redman-Lloyd. Tofu Larb 20 minutes, 4 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2021 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018