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Budget-Friendly Student Summer BBQ Feast for Eight

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A simple, affordable, and delicious BBQ feast perfect for summer gatherings that feeds eight people with easy-to-find ingredients and minimal prep.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tbsp olive oil (for chicken marinade)
  • Juice of 1 large lemon
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • Wooden skewers, soaked in water (if using)
  • 2 medium zucchini, sliced lengthwise
  • 3 bell peppers (mixed colors), cut into chunks
  • 1 large red onion, sliced into rings
  • 2 tbsp olive oil (for veggies)
  • 1 tsp dried Italian herbs (oregano, basil, thyme mix)
  • Salt and pepper to taste
  • 2 cups cherry tomatoes, halved
  • 1 large cucumber, diced
  • A handful of fresh mint leaves, chopped
  • 1/2 cup feta cheese, crumbled (optional)
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil (for salad)
  • Salt and pepper to taste
  • 8 burger buns or rolls
  • Ketchup, mustard, and mayo (for serving)
  • Optional toppings: pickles, sliced jalapeños, avocado

Instructions

  1. Marinate the Chicken (15 minutes prep + 30 minutes marinating): In a large bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, cumin, salt, and pepper. Add the chicken cubes and toss until evenly coated. Cover and refrigerate for at least 30 minutes.
  2. Prep the Veggies (10 minutes): Slice zucchini lengthwise, chop bell peppers into chunks, and cut the red onion into rings. Toss all veggies in olive oil, sprinkle with Italian herbs, salt, and pepper. Set aside.
  3. Assemble Skewers (10 minutes): Thread marinated chicken onto soaked skewers. Optionally alternate pieces with chunks of bell pepper or onion.
  4. Make the Summer Salad (10 minutes): Combine halved cherry tomatoes, diced cucumber, chopped mint, and crumbled feta in a bowl. Drizzle with red wine vinegar and olive oil, season with salt and pepper, toss gently, and chill until serving.
  5. Grill the Chicken Skewers (10-12 minutes): Heat grill to medium-high. Cook skewers about 5-6 minutes per side until chicken reaches 165°F (74°C) or juices run clear. Watch for flare-ups.
  6. Grill the Veggies (8-10 minutes): Place veggie platter on grill, turning occasionally until tender with grill marks. Zucchini should be slightly soft but not mushy.
  7. Warm the Buns (2-3 minutes): Toast burger buns lightly on the grill until golden and slightly crispy.
  8. Serve: Arrange skewers, grilled veggies, and salad on platters. Offer buns and condiments for guests to build their own bites.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Marinate chicken for at least 30 minutes for best flavor. Use tongs to flip chicken to keep juices inside. Rest chicken skewers a few minutes before serving. Grill veggies alongside chicken to save time. For vegetarians, substitute chicken with balsamic grilled portobello mushrooms. Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid drying out.

Nutrition

Keywords: BBQ, summer feast, chicken skewers, grilled veggies, student budget, easy recipes, summer BBQ, backyard party

Find it online: https://emmastirs.com/budget-friendly-student-summer-bbq-feast-for-eight-easy-recipes-to-impress/