Asian marinades are easy and tasty. Ginger, soy, garlic, lime are basic ingredients and you can add things like Thai chilies or chile paste according to taste.  Great on all kinds of meats. 

Stir  fries are also fun and flavorful. Many folks have posted some great cooks in the past. You don't need a wok necessarily. 

im planning on attempting a version of this porchetta recipe with a pork loin in the middle. Never done one and who doesnt like pork wrapped in belly?

http://www.chowhound.com/recipes/porchetta-31215

Grilled Chicken philly wraps. Use lettuce as the wrap, sautéed onions and bell peppers, and grilled chicken. A little pro alone if she will let it get by. 

Taiwanese Noodles with Meat Sauce Recipe (or Taiwanese Spaghetti!) - https://www.youtube.com/watch?v=hVaa2ybV1ac

 

• This one is pretty close to the one I made, only I added broth to mine …I used the simple broth recipe found from here http://fearlesseating.net/taiwanese-pork-noodle-soup-recipe/

 

 

Slow Cooker Taiwanese Beef Noodle Soup Recipe - https://www.youtube.com/watch?v=jWj1dKOVW80

-       This recipe is pretty close to how my parent’s make it…they tweak it and add more tomatoes though.  I’ve cooked the beef in a Dutch oven before and it makes the meat super tender.  I would just play around with it and adjust it to you taste.

 

http://www.food.com/recipe/stir-fried-beef-in-spicy-hunan-sauce-154976

NecessaryIndulg
is holding back, go to her site
heres the link
NecessaryIndulg

these are awesome
green lightning shrimp
http://necessaryindulgences.com/2013/05/green-lightning-shrimp/

kofta kabobs
http://necessaryindulgences.com/2014/10/kofta-kebabs/

I know what you were asking - for some different ideas, but that will only take you out of that rut temporarily. What has worked for my wife and I for the last 20+ years is buying a small cheap calendar and attaching it to the side of the kitchen refrigerator. Then on Sunday or at least by mid day Monday we plan out and agree on the menu from Monday thru Sunday! This planning really eases our life plus means diversity with few repeats. It also triggers what we need to buy such as buns or whatever, plus get what meat out of the freezer in advance. HTH

@jtcBoynton - do you have a good recipe for the naan and tandoori? 

Here are a few things I've cooked and loved that are a bit off the usual track:

Dakkochi, Korean marinated chicken skewers. It requires a Korean spice paste called gochujang, but that is easily orderable online from Amazon, among other places, if you can't find it locally (I couldn't).  Really yummy!

Cookn Biker's Bulgogi -- another Korean style recipe, only marinated beef this time, recipe from one of the great cooks of this forum (not me!).

Cevapi, a skinless Balkan sausage containing beef and lamb, and very different and really good.  (The recipe is on the page, just not at the top.)

Uzbek Shashlik, (on the same page as the Cevapi, but in a different location on the page), lamb chunks marinated in soda water, salt, coriander and cumin.  I really like it.  I first heard of Shashlik as a Russian type of lamb kebab, but this one is from Uzbekistan.

Theophan said:

jtcBoynton said:

How about tandoori chicken? 

I know tandoors tend to have vertical meats above a fire, but aside from mimicry, is there an advantage to cooking on a vertical skewer instead of just direct on a grid or horizontal skewer?  It seems inevitable that the bottom parts closer to the fire would cook hotter, etc.?

Thanks!

Tandoors tend to be taller than wide.  A small fire can heat up the walls and the food is cooked by radiant heat from the sides as much as from the fire below. I was trying to apply this same idea, thinking that the ceramics of the egg would give off enough heat to act similar to a tandoor.  Between the dimensions of the egg and trying to get the skewers vertical, I am thinking most of the cooking was from heat from the lump and not much from the ceramics. I do think that the angle of the skewers did expose more of the chicken to direct heat than having them horizontal but cooking them horizontal would work.  I did put a potato on the ends of each skewer thinking that whatever was resting on the lump would burn.  The coating was quite wet and most of it would still be attached to a grid and not the chicken. 

One caution if resting the skewers on the lump, don't have the skewer stick out too much.  Results are not good for the skewer (they were all straight before the cook).