When we dream up a perfect summer dinner party, we’re thinking of a fired-up grill, fresh tomatoes, and the flavors of the Mediterranean, right in our backyards. Bobby Flay’s summer dinner recipe brings all of that and more—and even better, you can get all the ingredients you need at a deal on Misfits Market.
Watch Bobby Flay prepare his Mediterranean-inspired summer dinner:
Then, get the recipes for Bobby Flay’s mediterranean summer dinner:
Celebrate the flavors of a bountiful Mediterranean summer with chef-in-residence Bobby Flay’s dinner feast, including marinated grilled chicken with tangy yogurt sauce, a red pepper and feta dip, and a crunch cucumber-tomato salad perfect for al fresco dining.
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Bobby Flay’s Summer Grilled Chicken
Ingredients
Scale
- 1 large Spanish onion, coarsely grated on a box grater
- 8 cloves of garlic, grated on a microplane
- 1 cup avocado oil
- 1 lemon, zested and juiced
- ¼ cup white wine vinegar
- 1 tablespoon Sumac
- 2 tablespoons fresh oregano, coarsely chopped
- 16 bamboo skewers (8-10” in length, soaked in water for 30 minutes prior)
- 8 boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper
Instructions
- For the marinade: Toss the grated onion, garlic, avocado oil, lemon juice, lemon zest, white wine vinegar, sumac, and chopped fresh oregano in a medium bowl and mix to combine. Fully coat the chicken with the marinade mixture, cover, place in the refrigerator, and allow to marinade for at least 2 hours, up to 8 hours. Remove from the refrigerator about 1 hour prior to grilling.
- Prepare the grill and the skewers: Preheat grill to medium-high. Using two skewers for each chicken thigh, thread the chicken with the soaked skewers. Season the chicken on both sides with salt and pepper. Working in batches if necessary, place chicken on the hot grill and allow to cook on the first side until a crust is formed, about 8 minutes. Flip and continue this process until the chicken is fully cooked, nicely charred, and golden brown on both sides, approximately 15-20 minutes in total. Transfer to a platter and serve.
Bobby Flay’s Yogurt Dipping Sauce
Ingredients
Scale
- 1 large Kirby cucumber, coarsely grated on a box grater, and squeezed dry, discarding liquid
- 1 cup whole milk Greek yogurt
- 3 cloves of garlic, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon dill, chopped
- ½ tablespoon mint, chopped
- Kosher salt and freshly ground black pepper
Instructions
- Add all the ingredients to a bowl and mix to combine.
- Transfer to a bowl and serve alongside the chicken skewers.
Bobby Flay’s Red Pepper Feta Dip
Ingredients
Scale
- 8 ounces feta cheese
- 1 red bell pepper, seeded, peeled, and roasted
- 1 tablespoon red wine vinegar
- ½ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- ¼ cup extra virgin olive oil, plus more for drizzling
Instructions
- Add all the ingredients to a small food processor and pulse to combine. Continue to run until slightly smooth in texture. Transfer to a bowl and serve.
Bobby Flay’s Crunchy Tomato and Cucumber Salad
Ingredients
Scale
- 2½ pounds assorted ripe tomatoes, cut into bite size pieces
- 4 Persian cucumbers, cut into 1” rounds
- 1 red onion, cut in half and thinly sliced
- 1 small fennel bulb, cut in half and thinly sliced
- 2 lemons, juiced
- ¼ cup extra virgin olive oil, plus more for drizzling
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
- 1 tablespoon oregano, chopped
- Large handful of packaged pita chips, lightly crushed
Instructions
- To a large bowl, add the tomatoes, cucumbers, onion, and fennel. Add the lemon juice, olive oil and honey and toss to combine and coat. Season with salt and pepper, add the oregano and toss throughout. Add pita chips and toss once more.
- Transfer to a serving bowl, top with more crushed pita chips if you prefer, and serve.
Hungry for more? Try one of Bobby Flay’s summer-ready recipes:
