Maciji is delighted to share five amazing summer food recipes with you. These recipes are perfect for the warm weather and will surely satisfy your taste buds. Let’s get started!
- Grilled Watermelon Salad
Ingredients:
1 small watermelon, cut into wedges
1 cup arugula
1/2 cup crumbled feta cheese
1/4 cup fresh mint leaves, torn
2 tablespoons balsamic glaze
Salt and pepper to taste
Instructions
Heat your grill to a moderately hot setting.
Watermelon wedges should be grilled for two to three minutes on each side, or until grill marks appear.
The watermelon should be taken from the grill and given some time to cool.
Place the watermelon in a big bowl after cutting it into bite-sized pieces.
Add the feta cheese, rocket and torn mint leaves.
Add salt and pepper to the salad and drizzle the balsamic glaze over it.
Toss everything together carefully.
Serve right away and delight in!
2. Citrus Grilled Shrimp Skewers
Ingredients:
1 pound large shrimp, peeled and deveined
2 cloves garlic, minced
Zest and juice of 1 lemon
Zest and juice of 1 lime
Zest and juice of 1 orange
2 tablespoons olive oil
Salt and pepper to taste
Skewers, soaked in water
Instructions:
Olive oil, salt, pepper, lemon juice, lime juice, orange juice, and minced garlic are all combined in a bowl.
Toss the prawns in the marinade after adding them to the bowl.
Place a lid on the bowl and chill for 30 minutes.
Heat your grill to a moderately hot setting.
The soaking skewers are then threaded with the marinated prawns.
The prawns should be grilled for two to three minutes on each side, or until they are opaque and pink.
Take off the grill, then either place on a bed of salad or serve hot with your favourite dipping sauce.
3. Caprese Stuffed Avocado
Ingredients:
2 ripe avocados
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls, halved
1/4 cup fresh basil leaves, torn
2 tablespoons balsamic glaze
Salt and pepper to taste
Instructions:
Remove the avocados’ pits by halves them. To make more room for the stuffing, remove a tiny amount of flesh from the centre. In a bowl, combine the cherry tomatoes, mozzarella balls, and torn basil leaves.
Season the mixture with salt and pepper and toss gently to combine.
Stuff the avocado halves with the caprese mixture.
Drizzle the balsamic glaze over the stuffed avocados.
Serve immediately as a refreshing appetizer or light lunch.
4. Grilled Chicken with Mango Salsa
Ingredients:
4 boneless, skinless chicken breasts
2 ripe mangoes, peeled and diced
1/2 red bell pepper, diced
1/2 red onion, finely chopped
1 jalapeño pepper, seeded and minced
Juice of 2 limes
2 tablespoons chopped fresh cilantro
Salt and pepper to taste
Instructions:
Heat your grill to a moderately hot setting.
Chicken breasts should be salted and peppered.
The chicken should be cooked through after grilling for around 6-7 minutes on each side.
After taking the chicken off the grill, give it some time to rest.
Mangoes chopped, red bell pepper, red onion, jalapeo pepper, lime juice, cilantro, salt, and pepper are combined to produce salsa in a bowl.
Sliced grilled chicken is topped with liberal dollops of mango salsa and served.
Enjoy this tasty treat with a tropical flavour!
5. Grilled Corn on the Cob with Herb Butter
Ingredients:
4 ears of fresh corn, husked
4 tablespoons unsalted butter, softened
2 tablespoons chopped fresh herbs (such as parsley, thyme, or basil)
Salt and pepper to taste
Instructions:
Set the grill to a medium heat setting.
Combine the softened butter, finely chopped fresh herbs, salt, and pepper in a small bowl.
Each ear of corn should have a uniform layer of the herb butter.
Grill the corn for approximately 10 minutes, turning it over once or twice, or until the kernels are soft and just beginning to brown.
Before serving, take them off the grill and give them a quick cooling.
Take pleasure in the flavorful and roasted corn on the cob.
We hope you enjoy these delicious summer recipes! Happy cooking!
MACIJI 