Summer Sunset Dinner Menu

by | Jul 8, 2025 | Recipes

Summer Sunset Dinner Menu

Main Course

Grilled Chicken & Beef Kabobs

Serves 6

Ingredients:

  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 lb beef sirloin, cut into 1-inch cubes
  • 2 red bell peppers, cut into chunks
  • 1 red onion, cut into chunks
  • 1 zucchini, sliced thick
  • 12 cherry tomatoes

Marinade:

  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • 1 tsp paprika
  • Salt and pepper to taste

Instructions:

  1. Combine marinade ingredients in a bowl
  2. Marinate chicken and beef separately for 2-4 hours
  3. Thread meat and vegetables alternately on skewers
  4. Grill over medium-high heat for 12-15 minutes, turning occasionally
  5. Cook until chicken reaches 165°F and beef reaches desired doneness

Appetizer

A nice colorful veggie tray served with ranch dressing and hummus fits perfectly with this meal.  In addition to the veggies add some miniature naan bread.

Sides

1. Watermelon Feta Salad

Serves 6

Ingredients:

  • 4 cups cubed watermelon
  • 4 oz feta cheese, crumbled
  • 1/4 cup fresh mint leaves
  • 4 tbsp balsamic glaze
  • 1 small lime

Instructions:

  1. Cut watermelon into bite-sized cubes
  2. Add the crumbled feta and mint leaves
  3. Drizzle with balsamic glaze and the juice of 1 lime

Serves 6

2. Grilled Corn Salad

Serves 6

Ingredients:

  • 4 ears corn, husked
  • 1 red bell pepper, diced
  • 1/4 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • Salt to taste

Instructions:

  1. Grill corn over medium heat for 10-12 minutes, turning occasionally
  2. Cool and cut kernels off cob
  3. Mix with bell pepper, onion, and cilantro
  4. Whisk together lime juice, olive oil, and chili powder
  5. Toss salad with dressing and season with salt
  • te

Instructions:

  1. Arrange tomato and mozzarella slices alternately on a platter
  2. Tuck basil leaves between slices
  3. Drizzle with olive oil and balsamic vinegar
  4. Season with salt and pepper just before serving

3. Lemon Herb Potato Salad

Serves 6

Ingredients:

  • 2 lbs small red potatoes, quartered
  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 green onion, sliced
  • Salt and pepper to taste

Instructions:

  1. Boil potatoes until tender, about 15 minutes
  2. Drain and cool slightly
  3. Whisk together olive oil, lemon juice, herbs, and green onion
  4. Toss warm potatoes with dressing
  5. Season with salt and pepper, serve warm or at room temperature

Dessert

Summer Berry Shortcake Trifle

Serves 6

Ingredients:

  • 1 store-bought pound cake, cubed
  • 2 cups mixed berries (strawberries, blueberries, raspberries)
  • 2 tbsp sugar
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • Fresh mint for garnish

Instructions:

  1. Toss berries with sugar and let sit for 15 minutes
  2. Whip cream with powdered sugar and vanilla until soft peaks form
  3. Layer cake cubes, berries, and whipped cream in a glass bowl or individual glasses
  4. Repeat layers, ending with whipped cream
  5. Garnish with fresh mint and serve immediately

Mocktail

Sparkling Peach Basil Refresher

Serves 6

Ingredients:

  • 3 ripe peaches, sliced
  • 1/4 cup fresh basil leaves
  • 1/4 cup honey
  • 1/2 cup water
  • 1/4 cup fresh lemon juice
  • 3 cups sparkling water
  • Ice cubes
  • Peach slices and basil sprigs for garnish

Instructions:

  1. Make basil simple syrup: Simmer water, honey, and basil for 5 minutes, then strain and discard basil leaves , cool
  2. Muddle peach slices in a pitcher
  3. Add basil syrup and lemon juice
  4. Top with sparkling water and ice
  5. Garnish glasses with peach slices and basil sprigs