#summergettogethers

Elevate your summer outdoor cooking with these smoky grilled chicken skewers. The marinade infuses the chicken with rich flavors, and the grill adds a delightful smokiness. Perfect for summer gatherings!

Ingredients: 2 lbs boneless, skinless chicken breasts, cut into cubes. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon cumin. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, mix olive oil, soy sauce, honey, minced garlic, smoked paprika, cumin, salt, and pepper to create the marinade. Add chicken cubes to the marinade, ensuring they are well-coated. Refrigerate for at least 30 minutes. Preheat the outdoor grill to medium-high heat. Thread marinated chicken cubes onto soaked wooden skewers, leaving a bit of space between each piece. Place skewers on the preheated grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and has a smoky flavor. Serve hot and enjoy your delicious smoky grilled chicken skewers!

Prep Time: 40 minutes

Cook Time: 12 minutes

This Vegetarian Summer Pasta Salad with Dill Vinaigrette is a refreshing and flavorful dish perfect for picnics, barbecues, or any summer gathering. Packed with colorful vegetables and tossed in a tangy dill vinaigrette, it's sure to be a crowd-pleaser!

Ingredients: 8 ounces pasta of your choice. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup fresh dill, chopped. 1/4 cup olive oil. 2 tablespoons white wine vinegar. 1 tablespoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. Run cold water over the drain and rinse. Put the black olives, cucumber, cherry tomatoes, red bell pepper, red onion, and fresh dill in a large bowl. This is the dill vinaigrette. To make it, mix olive oil, white wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Add the vinaigrette to the pasta salad and mix it all together until it's well covered. Put it in the fridge with the lid on for at least 30 minutes before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

A tasty summer salad that doesn't contain gluten and is great for people who are allergic to certain foods. That's why this Quinoa and Chickpea Salad is a great choice for your summer get-togethers: it's full of protein, fresh vegetables, and herbs.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 can 15 oz chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Bring 2 cups of water to a boil in a saucepan. Low-level the heat, cover, and let the quinoa cook for 15 minutes, or until it is fully cooked and the water is absorbed. Take it off the heat and let it cool down. Add the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint to a large bowl. Mix olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl using a whisk. Add the dressing to the salad and mix it all together. If necessary, change the seasoning. Put the salad in the fridge for at least 30 minutes before you serve it. The gluten-free Quinoa and Chickpea Salad is a great summer dish for people with food allergies.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Caprese Pasta Salad combines the classic flavors of Caprese salad with pasta for a refreshing and satisfying side dish. Perfect for picnics, potlucks, or any summer gathering.

Ingredients: 8 oz pasta. 2 cups cherry tomatoes, halved. 1 cup fresh mozzarella balls, halved. 1/4 cup fresh basil leaves, chopped. 3 tbsp extra virgin olive oil. 2 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Put cooked pasta, cherry tomatoes, mozzarella balls, and basil leaves in a large bowl. Add olive oil and balsamic vinegar on top. Add salt and pepper, and then toss everything together. Put it in the fridge for at least 30 minutes before you serve it. If you want, you can add more basil leaves as a garnish.

Prep Time: 10 minutes

Cook Time: 10 minutes