Great Lunch Ideas for a Boating Excursion

a-table-setting-with-meals-on-the-boat-and-a-server-pouring-wine

Embarking on a boating excursion is an exciting adventure. It’s so fun to be under the sun and exploring the open waters, when you get to sail once in a while to de-stress. As you set sail, one thing you’ll certainly need is a satisfying lunch that not only refuels your energy but also tantalizes your taste buds. Whether you’re hosting a boating party, sailing with family or friends, or got invited to a boat lunch potluck – we’ve got you covered with a lineup of great lunch ideas that will elevate your boating experience to new heights.

Here are some lunch menu ideas for a boating excursion:

Boat Lunch Party Ideas

If you’re hosting a day party on a boat, make sure you fill your guests’ tummies with sumptuous meals, especially since sailing can be a tiring activity that can drain people’s energy stores. If you invited lots of people to be on board, here are some fun lunch buffet ideas that can feed an army:

Sandwich Bar

Let people be ready to craft their own culinary masterpiece with a tempting assortment of deli meats, cheeses, bread and condiments – providing endless possibilities for making the perfect sandwich to satisfy cravings.

  • Assorted deli meats (turkey, ham, roast beef)
  • Various cheese slices (cheddar, Swiss, provolone)
  • Freshly baked bread rolls and baguettes
  • Condiments like mayonnaise, mustard, and pesto
  • Toppings such as lettuce, tomatoes, onions, and pickles
  • Side options: Potato chips, coleslaw, and pickles

Mediterranean Mezze Platter

Transport your taste buds to the sun-soaked shores of the Mediterranean with a vibrant and flavorful spread that introduces Mediterranean cuisine. If you’re cursing in that area, this is the perfect party spread to serve!

  • Hummus, tzatziki, and baba ganoush dips
  • Pita bread or pita chips
  • Grape leaves or stuffed peppers
  • Olives and feta cheese
  • Fresh vegetables like cherry tomatoes, cucumber, and bell peppers
  • Grilled chicken skewers or falafel balls
  • Side options: Greek salad and tabbouleh

Seafood Feast

Since you’re on the waters, it’s just fitting to serve a spread of the ocean’s finest creatures. Let everyone indulge in a maritime extravaganza with these foods: 

  • Grilled or steamed lobster tails
  • Garlic butter or lemon herb sauce for dipping
  • Grilled shrimp skewers
  • Freshly shucked oysters or clams
  • Ceviche or seafood salad
  • Sides: Corn on the cob, roasted potatoes, and a mixed green salad

Build-Your-Own Taco Bar

You may also want to serve a flavorful fiesta and let people assemble custom tacos with grilled meats, an array of toppings, and Mexican accompaniments. 

  • Seasoned grilled chicken, beef, or shrimp
  • Soft and hard taco shells
  • Assorted toppings: Shredded cheese, lettuce, tomatoes, onions, cilantro, and salsa
  • Sour cream and guacamole
  • Side options: Mexican rice, refried beans, and tortilla chips with salsa and queso dip
  • Sushi Roll Platter
    • Assorted sushi rolls (California roll, spicy tuna roll, vegetable roll, etc.)
    • Sashimi (thinly sliced raw fish)
    • Edamame (steamed soybeans)
    • Miso soup
    • Pickled ginger and wasabi
    • Side options: Seaweed salad and tempura vegetables

Remember to pack your food properly to maintain freshness and safety during your boating excursion. Additionally, consider any dietary restrictions or preferences of the people you’ll be dining with. Enjoy your meal and have a fantastic boating trip!

Boat Lunch Recipes

If you’re looking for yummy recipes to serve on a boat lunch, you’re at the right place. Here’s an assortment of salads, pasta dishes, meaty dishes, and sandwiches that can fill you up: 

Salad Recipes

Mediterranean Quinoa Salad

With fluffy quinoa, crisp veggies, tangy feta cheese, and a refreshing dressing, this light and satisfying quinoa salad brings together the flavors of the Mediterranean. 

Ingredients:

  • 1 cup quinoa, cooked and cooled
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
  3. Pour the dressing over the quinoa mixture and toss gently to combine.
  4. Taste and adjust the seasoning if needed.
  5. Transfer the salad to a portable container with a tight-fitting lid.
  6. Keep the salad chilled in a cooler or refrigerator until ready to serve.
  7. When you’re ready to eat, give the salad a good shake or toss to distribute the dressing evenly.
  8. Serve.

Feel free to customize the salad by adding other ingredients such as diced bell peppers, artichoke hearts, or sun-dried tomatoes based on your preferences. 

Taco Salad in a Jar

Prepare for a fiesta on the waves with this clever and portable twist on a classic taco salad. This makes eating and clean up more convenient! 

Ingredients:

  • 1 cup cooked ground beef or shredded chicken
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or canned)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chopped romaine lettuce
  • 1/4 cup diced red onion
  • 1/4 cup sliced black olives
  • 1/4 cup salsa
  • 1/4 cup sour cream or Greek yogurt
  • Tortilla chips, crushed (for topping)
  • Fresh cilantro (for garnish)

Instructions:

  1. Take a mason jar or a portable container with a tight-fitting lid.
  2. Layer the ingredients in the following order: salsa, ground beef or shredded chicken, black beans, corn kernels, cherry tomatoes, red onion, black olives, cheddar cheese, and romaine lettuce.
  3. Screw on the lid tightly and keep the jar chilled in a cooler or refrigerator until ready to serve.
  4. When ready to eat, give the jar a good shake to distribute the ingredients.
  5. Open the jar and top the salad with sour cream or Greek yogurt, crushed tortilla chips, and fresh cilantro.
  6. Enjoy your delicious and portable taco salad right on the boat!

Greek Pasta Salad

Transport yourself to the idyllic shores of Greece with this refreshing pasta salad. It’s a Greek island getaway for your taste buds.

Ingredients:

  • 2 cups cooked pasta (such as fusilli or penne)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced cucumber
  • 1/2 cup diced red bell pepper
  • 1/4 cup sliced red onion
  • 1/4 cup pitted Kalamata olives, halved
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and feta cheese.
  2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
  3. Pour the dressing over the pasta mixture and toss gently to coat.
  4. Taste and adjust the seasoning if needed.
  5. Transfer the Greek pasta salad to a portable container with a tight-fitting lid.
  6. Keep the salad chilled in a cooler or refrigerator until ready to serve.
  7. When you’re ready to enjoy your boat lunch, give the salad a gentle toss.

Watermelon and Feta Salad

This sweet and savory salad captures the essence of summer. It’s a refreshing and hydrating choice for a sunny day on the water.

Ingredients:

  • 4 cups watermelon, cubed
  • 1 cup feta cheese, crumbled
  • Fresh mint leaves, torn
  • Balsamic glaze, for drizzling
  • Salt and pepper, to taste

Instructions:

  1. In a large airtight container, combine the watermelon cubes and crumbled feta cheese.
  2. Add torn mint leaves and season with salt and pepper.
  3. Drizzle balsamic glaze over the salad, but keep it separate in a small container.
  4. Seal the container tightly and refrigerate until ready to serve on the boat.
  5. When ready to eat, give the container a gentle shake to distribute the flavors.
  6. Serve the watermelon and feta salad chilled on individual plates or in small bowls, and drizzle with the balsamic glaze just before enjoying.

Pasta Recipes

Caprese Pasta Salad

Say “Ciao!” to this Italian-inspired pasta salad that captures the essence of the Mediterranean. Let each forkful transport you to a charming trattoria overlooking the sea.

Ingredients:

  • 8 ounces fusilli pasta (or any other short pasta shape)
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mozzarella balls (bocconcini), halved
  • 1/2 cup fresh basil leaves, torn
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions:

  1. Cook the fusilli pasta according to the package instructions until al dente. Drain and let it cool.
  2. In a large bowl, combine the cooked pasta, cherry tomatoes, fresh mozzarella balls, and torn basil leaves.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
  4. Pour the dressing over the pasta mixture and toss gently to coat.
  5. Taste and adjust the seasoning if needed.
  6. Transfer the Caprese pasta salad to a portable container with a tight-fitting lid.
  7. Keep the salad chilled in a cooler or refrigerator until ready to serve.
  8. When you’re ready to enjoy boat lunch, give the salad a gentle toss and savor the flavors of this refreshing dish.

Lemon Garlic Shrimp Pasta

Elevate your boating lunch with this tantalizing pasta dish that’s vibrant and fresh – perfectly complementing the nautical surroundings.

Ingredients:

  • 8 ounces linguine or spaghetti
  • 1 pound shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cook the linguine or spaghetti according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, melt the butter and olive oil over medium heat.
  3. Add the minced garlic and sauté for about 1 minute until fragrant.
  4. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
  5. Remove the skillet from heat and add the cooked pasta to the pan.
  6. Pour the fresh lemon juice over the pasta and shrimp. Add the lemon zest, salt, and pepper. Toss everything together to coat the pasta and shrimp evenly.
  7. Transfer the lemon garlic shrimp pasta to a portable container with a tight-fitting lid.
  8. Keep the pasta chilled in a cooler or refrigerator until ready to serve.
  9. When you’re ready to enjoy your lunch, give the pasta a gentle toss and garnish with fresh chopped parsley.

Pesto Pasta Salad

Tossed with vibrant veggies and perfectly cooked pasta, it’s a taste of Italy that’s sure to make waves on your boating excursion.

Ingredients:

  • 8 ounces rotini pasta (or any other short pasta shape)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced black olives
  • 1/2 cup diced red bell pepper
  • 1/4 cup pine nuts (optional)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup prepared pesto sauce
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste

Instructions:

  1. Cook the rotini pasta according to the package instructions until al dente. Drain and let it cool.
  2. In a large bowl, combine the cooked pasta, cherry tomatoes, black olives, diced red bell pepper, pine nuts (if using), grated Parmesan cheese, and chopped basil leaves.
  3. In a small bowl, whisk together the pesto sauce, olive oil, salt, and pepper.
  4. Pour the dressing over the pasta mixture and toss gently to coat.
  5. Taste and adjust the seasoning if needed.
  6. Transfer the pesto pasta salad to a portable container with a tight-fitting lid.
  7. Keep the salad chilled in a cooler or refrigerator until ready to serve.
  8. When you’re ready to enjoy your boat lunch, give the salad a gentle toss and enjoy.

Cold Peanut Noodle Salad

Add a touch of Asian-inspired flair to your boat lunch with this refreshing peanut noodle salad. The harmonious balance of flavors and textures is light, satisfying, and full of zing.

Ingredients:

  • 8 ounces spaghetti or soba noodles
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped scallions (green onions)
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped peanuts
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • Sriracha sauce (optional, for heat)

Instructions:

  1. Cook the spaghetti or soba noodles according to the package instructions until al dente. Drain and let it cool.
  2. In a large bowl, combine the cooked noodles, shredded cabbage, shredded carrots, chopped scallions, chopped cilantro, and chopped peanuts.
  3. In a separate bowl, whisk together the sesame oil, soy sauce, rice vinegar, creamy peanut butter, honey or maple syrup, grated ginger, minced garlic, and sriracha sauce (if using).
  4. Pour the dressing over the noodle mixture and toss gently to coat.
  5. Taste and adjust the seasoning if needed.
  6. Transfer the peanut noodle salad to a portable container with a tight-fitting lid.
  7. Keep the salad chilled in a cooler or refrigerator until ready to serve.
  8. When you’re ready to eat, give the salad a gentle toss and enjoy.

Sandwich Recipes

California Turkey Club Wrap

Sink your teeth into this scrumptious wrap that brings together the best of California flavors.

Ingredients:

  • Large tortilla wraps or flatbread
  • Sliced turkey breast
  • Bacon slices, cooked
  • Avocado, sliced
  • Tomato, sliced
  • Lettuce leaves
  • Mayonnaise
  • Salt and pepper to taste

Instructions:

  1. Lay a tortilla wrap or flatbread on a clean surface.
  2. Spread a layer of mayonnaise on the wrap.
  3. Layer the sliced turkey breast, bacon slices, avocado slices, tomato slices, and lettuce leaves on the wrap.
  4. Season with salt and pepper to taste.
  5. Roll the wrap tightly, tucking in the ingredients as you go.
  6. Cut the wrap into halves or thirds for easier handling and packing.
  7. Wrap the sandwich tightly in foil or plastic wrap to keep it secure and fresh.
  8. Keep the sandwich chilled in a cooler or refrigerator until ready to serve.
  9. When you’re ready to enjoy your lunch, unwrap the sandwich and take a bite!

Mediterranean Veggie Panini

This warm and toasty delight will transport your tastebuds to the sun-drenched shores of the Mediterranean.

Ingredients:

  • Ciabatta bread or your choice of bread
  • Fresh mozzarella cheese, sliced
  • Roasted red peppers, sliced
  • Sliced eggplant, grilled
  • Sliced zucchini, grilled
  • Sun-dried tomato pesto or basil pesto
  • Fresh basil leaves
  • Olive oil

Instructions:

  1. Preheat a panini press or grill pan.
  2. Slice the ciabatta bread into desired sandwich-sized pieces.
  3. Spread sun-dried tomato pesto or basil pesto on the inside of each slice.
  4. Layer the fresh mozzarella cheese, roasted red peppers, grilled eggplant, grilled zucchini, and fresh basil leaves on one slice of bread.
  5. Drizzle a little olive oil on the other slice of bread.
  6. Press the sandwich together gently.
  7. Place the sandwich in the preheated panini press or grill pan.
  8. Cook until the bread is crispy and the cheese has melted, usually about 4-5 minutes.
  9. Remove the sandwich from the press or pan and let it cool slightly.
  10. Slice the panini into halves or quarters for easy handling and packing.
  11. Wrap the sandwich tightly in foil or plastic wrap to keep it secure and warm.
  12. Keep the sandwich warm in a thermal bag or insulated container until ready to serve.
  13. When you’re ready to eat lunch, unwrap the sandwich and enjoy!

BBQ Pulled Chicken Sandwich

If you’re looking for a hearty and flavorsome option, this sandwich will satisfy your cravings and have you coming back for more. 

Ingredients:

  • Cooked pulled chicken (can use rotisserie chicken or slow-cooked chicken)
  • BBQ sauce
  • Hamburger buns or sandwich rolls
  • Coleslaw (store-bought or homemade)
  • Pickles (optional)

Instructions:

  1. Heat the pulled chicken in a skillet or microwave.
  2. Mix the pulled chicken with your favorite BBQ sauce until well coated.
  3. Split the hamburger buns or sandwich rolls.
  4. Place a generous amount of BBQ pulled chicken on one side of the bun.
  5. Top with coleslaw and pickles, if desired.
  6. Close the sandwich with the other half of the bun.
  7. Wrap the sandwich in parchment paper or foil for easy handling and packing.
  8. Keep the sandwich chilled in a cooler or refrigerator until ready to serve.
  9. When you’re ready to enjoy your lunch, unwrap the sandwich and savor the smoky and tangy flavors.

Greek Chicken Pita

This Greek-inspired creation is a handheld feast that bursts with Mediterranean flavors, making it a must-have for your boating lunch.

Ingredients:

  • Grilled or cooked chicken breast, sliced
  • Pita bread
  • Tzatziki sauce
  • Sliced cucumber
  • Sliced tomatoes
  • Sliced red onion
  • Kalamata olives, pitted and halved (optional)
  • Feta cheese, crumbled
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cut the pita bread in half to form pockets.
  2. Spread a generous amount of tzatziki sauce inside each pita pocket.
  3. Layer the sliced chicken breast, cucumber slices, tomato slices, red onion slices, Kalamata olives (if using), and crumbled feta cheese inside each pita pocket.
  4. Garnish with fresh chopped parsley.
  5. Wrap each pita pocket in foil or parchment paper to keep it secure and fresh.
  6. Keep the sandwiches chilled in a cooler or refrigerator until ready to serve.
  7. When you’re ready to enjoy your lunch, unwrap the pita pocket and take a bite. 

Chicken Caesar Wraps

Relish the classic flavors of a Caesar salad in a convenient and portable wrap. If you prefer the basic but more filling, this wrap is for you.

Ingredients:

  • Grilled chicken breast, sliced
  • Flour tortillas or wraps
  • Romaine lettuce, washed and chopped
  • Caesar dressing
  • Shredded Parmesan cheese
  • Croutons (optional)

Instructions:

  1. Lay a tortilla or wrap on a clean surface.
  2. Spread a generous amount of Caesar dressing onto the tortilla.
  3. Layer the sliced grilled chicken breast, chopped romaine lettuce, shredded Parmesan cheese, and croutons (if using) onto the tortilla.
  4. Roll the tortilla tightly, tucking in the ingredients as you go.
  5. Cut the wrap into halves or thirds for easier handling and packing.
  6. Wrap each portion tightly in foil or parchment paper to keep it secure and fresh.
  7. Keep the wraps chilled in a cooler or refrigerator until ready to serve.
  8. When you’re ready to eat lunch, unwrap the wrap and enjoy.

Smoked Salmon Bagels

If you’re planning a leisurely boat brunch, indulge in a taste of luxury with these delectable smoked salmon bagels.

Ingredients:

  • Bagels (your choice of flavor)
  • Smoked salmon slices
  • Cream cheese
  • Red onion, thinly sliced
  • Capers
  • Fresh dill
  • Lemon wedges

Instructions:

  1. Slice the bagels in half horizontally.
  2. Spread a generous amount of cream cheese on each half of the bagel.
  3. Layer the smoked salmon slices on the bottom half of the bagel.
  4. Top the smoked salmon with thinly sliced red onion, capers, and fresh dill.
  5. Squeeze a little lemon juice over the toppings.
  6. Place the top half of the bagel on the assembled ingredients to form a sandwich.
  7. Wrap each bagel sandwich tightly in parchment paper or foil for easy handling and packing.
  8. Keep the bagel sandwiches chilled in a cooler or refrigerator until ready to serve.
  9. When you’re ready to eat, unwrap the bagel sandwich and savor it.

Meaty Dishes

Meaty Dishes

Spinach and Feta Stuffed Chicken Breast

If you want a satisfying, protein-rich lunch, you may want to stuff boneless chicken breasts with a flavorful mixture of spinach, feta cheese, and herbs – and have them grilled or baked until juicy and tender!

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 cups fresh spinach, chopped
  • 1 cup feta cheese, crumbled
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
  3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
  4. Remove the skillet from heat and stir in the crumbled feta cheese. Season with salt and pepper to taste.
  5. Cut a pocket into each chicken breast by slicing horizontally along one side, being careful not to cut all the way through.
  6. Stuff each chicken breast with the spinach and feta mixture, dividing it evenly among the chicken breasts.
  7. Secure the pockets with toothpicks, if needed.
  8. Season the chicken breasts with salt and pepper and place them on a baking sheet.
  9. Bake for 25-30 minutes or until the chicken is cooked through and no longer pink in the center.
  10. Allow the stuffed chicken breasts to rest for a few minutes packing them in a container with a tight-fitting lid for easy transport and serving on the boat.
  11. Serve when ready to eat. 

Grilled Fish Tacos

Take a trip to coastal paradise with these grilled fish tacos. It can offer you a zesty and crunchy burst of flavors that will transport you to beachside bliss with every bite.

Ingredients:

  • Fresh fish fillets (such as cod, tilapia, or mahi-mahi)
  • Taco seasoning
  • Olive oil
  • Corn or flour tortillas
  • Shredded cabbage or lettuce
  • Sliced avocado
  • Sliced radishes
  • Fresh cilantro
  • Lime wedges
  • Salsa or hot sauce (optional)

Instructions:

  1. Preheat the grill to medium-high heat.
  2. Rub the fish fillets with taco seasoning and drizzle them with olive oil.
  3. Place the fish fillets on the preheated grill and cook for about 3-4 minutes per side or until they are cooked through and flaky.
  4. Remove the fish from the grill and let it cool slightly.
  5. Warm the tortillas on the grill or in a dry skillet.
  6. Break the grilled fish into smaller pieces.
  7. Assemble the tacos by placing the shredded cabbage or lettuce on the tortillas, followed by the grilled fish, sliced avocado, sliced radishes, and fresh cilantro.
  8. Squeeze lime juice over the tacos and add salsa or hot sauce if desired.
  9. Serve.

Lemon Herb Baked Fish

If you want something zesty and simple, this light and flavorful option can be a delight. Not to mention, any fish dish is an ideal choice for a boat lunch! 

Ingredients:

  • Fish fillets (such as salmon, trout, or snapper)
  • Lemon juice
  • Olive oil
  • Fresh herbs (such as dill, parsley, or thyme), chopped
  • Garlic, minced
  • Salt and pepper to taste
  • Lemon slices

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper or foil.
  2. Place the fish fillets in the baking dish and drizzle them with lemon juice and olive oil.
  3. Sprinkle the chopped fresh herbs and minced garlic over the fish.
  4. Season with salt and pepper to taste.
  5. Place lemon slices on top of each fish fillet.
  6. Cover the baking dish with foil and bake in the preheated oven for about 15-20 minutes or until the fish is cooked through and flakes easily with a fork.
  7. Remove the foil and let the fish cool slightly.
  8. Pack the lemon herb baked fish in a container with a tight-fitting lid for easy transport and serving on the boat.
  9. Enjoy the fish as a light and healthy lunch option during your boating trip.

Grilled Chicken Skewers

Grilled Chicken Skewers

The smoky char and succulent tenderness of grilled chicken skewers are perfect to enjoy while lounging on a boat. 

Ingredients:

  • Boneless, skinless chicken breasts, cut into cubes
  • Olive oil
  • Lemon juice
  • Garlic, minced
  • Dried herbs (such as oregano, thyme, or rosemary)
  • Salt and pepper to taste
  • Assorted vegetables (such as bell peppers, cherry tomatoes, zucchini), cut into chunks

Instructions:

  1. Preheat the grill to medium-high heat.
  2. In a bowl, combine olive oil, lemon juice, minced garlic, dried herbs, salt, and pepper to make a marinade.
  3. Add the chicken cubes to the marinade and toss to coat them evenly. Let it marinate for about 15-20 minutes.
  4. Thread the marinated chicken cubes onto skewers, alternating with chunks of assorted vegetables.
  5. Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
  6. Remove the skewers from the grill and let them cool slightly.
  7. Pack the grilled chicken skewers in a container with a tight-fitting lid for easy transport and serving on the boat.
  8. Enjoy.