Girls Night Dinner Ideas: A Skewer Party with Bold Summer Flavors

Summer is the perfect time to gather your friends, open a bottle of wine, and enjoy a vibrant, unfussy dinner outdoors. If you’re looking for girls night dinner ideas that feel elevated but effortless, this is one of our favorites: grilled Wagyu skewers, fresh herbs, seasonal vegetables, and mezze-style sides that are as pretty as they are delicious.

We teamed up with Chef Sarah Kelly—owner of White Rabbit in Boise and a regular contributor to the SRF recipe collection—to build a colorful summer menu ideal for a relaxed evening with friends. Think herb-marinated American Wagyu, easy-prep sauces, and grilled flatbread that turns into the perfect edible utensil.

This is girls night done right.

The Vibe: Laid-Back, Colorful, and Wine-Friendly

This isn’t a formal dinner party—it’s a flavorful, free-flowing spread that lends itself to grazing and good conversation. Here’s how to set the mood:

• A casual outdoor setup with string lights or candles
• Mezze-style serving platters for easy sharing
• Crisp rosé, sparkling water, and fresh herbs as garnish
• Music that sets the tone—think upbeat, relaxed, and summery

Want to elevate the wine experience? Check out our guides on how to select the best wine with steak and how to pair salami and wine for tips that pair beautifully with this girls night menu.

A skewer party brings color and variety to the table without a lot of prep. Let guests build their plates, pour a glass, and enjoy the moment.

Summer Skewer Party Menu for Girls Night

This menu serves 6–8 and focuses on variety, fresh herbs, and high-quality ingredients. Use it as a full dinner party plan or a flexible foundation you can modify based on what’s in season.

Here’s what’s on the menu:

• Main: SRF Beef Tenderloin and Veggie Kebabs with an Herby Marinade
• Sides: Marinated Feta | Grilled Caesar Salad
• Dessert: Cornmeal Blueberry Shortcake with Whipped Cream and Blueberry Compote

Herb-Marinated American Wagyu Tenderloin and Veggie Skewers

Other countries and cultures refer to meat on a stick as kabobs, kebabs, brochettes, souvlaki, or skewers, but I just call it “delicious.” Snake River Farms tenderloin pieces are the featured beef here. The marinade contains fresh herbs and a wealth of spices to add Mediterranean flavors to the tender American Wagyu beef. Choose vegetables that are in season. Red onion, poblano peppers, pineapple, summer squash and heirloom tomatoes are good choices, along with pretty peaches and plums for color and sweetness.

Why it works: Tenderloin tips are buttery-soft and cook quickly on the grill. A bright, herb-packed marinade adds bold flavor and complements grilled vegetables beautifully.

KEY INGREDIENTS:

• 1–2 packs SRF American Wagyu Tenderloin Pieces
• 2 poblano peppers, sliced
• 1 red onion, quartered
• 2 yellow squash, sliced
• 1 cup cherry tomatoes
• 1 cup pineapple chunks
• Skewers (wooden or metal)

FOR THE MARINADE:

• 1 bunch cilantro
• 1 bunch parsley
• ½ cup olive oil
• 2 tablespoons lemon juice
• 1 garlic clove
• 1 teaspoon cumin
• ½ teaspoon cardamom
• Salt to taste

INSTRUCTIONS:

1. Blend marinade ingredients until smooth. Reserve ¼ cup for serving.
2. Toss tenderloin pieces in remaining marinade. Cover and chill at least 1 hour.
3. Thread beef and veggies onto separate skewers.
4. Grill beef skewers over medium-high heat, about 2–3 minutes per side.
5. Grill veggie skewers until tender and lightly charred.
6. Serve with extra sauce for dipping.
   

Get the full recipe here

Pro Tip: Separate skewers for beef and veggies prevent overcooking and let you manage doneness easily.

Herby marinade & dipping Sauce

This marinade is inspired by zhoug, a spicy Mediterranean condiment. It also doubles as a dipping sauce for the skewers. Make this first. Shortcut: Purchase chili garlic crunch and mix with olive oil for a quick marinade.

Why it works: Zhoug brings zesty heat and herbal depth to any grilled dish. It’s great as both a marinade and a dipping sauce.

KEY INGREDIENTS:

• 2 bunches cilantro
• 1 bunch parsley 1 bunch basil
• 1 bunch chive
• 2 jalapeños, seeds removed
• 1 teaspoon ground cloves
• 1 teaspoon ground cardamom
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• 2 teaspoons salt
• 2 teaspoons crushed red pepper flakes
• ½ cup fresh lemon juice (3 to 4 lemons)
• 2 cups extra virgin olive oil, divided

INSTRUCTIONS:

1. Place all ingredients and 1 cup of the olive oil in a food blender. Reserve a few sprigs of basil and cilantro for garnish.
2. Blend on medium and work your blender up to high speed. Stop and push herbs down to mix all ingredients. Continue the blend/push cycle until all ingredients are incorporated for a pesto-like consistency. Don’t over mix.
3. Remove half of the blended sauce from the blender and place in a serving bowl. This is your finished sauce.
4. Add the remaining cup of olive oil to the sauce in the blender. Blend on high until incorporated. This is your marinade for the vegetables and the meat.

Pro Tip: Use leftovers on eggs, sandwiches, or grilled fish—it’s endlessly versatile.

Marinated Feta

Aromatics are quickly roasted to bring out their flavor and added to olive oil to create a rich marinade for salty feta cheese. Use a good quality extra virgin olive oil for the best results.

Why it works: Feta soaks up aromatic oil like a sponge. It’s creamy, salty, and the easiest make-ahead snack for any party board.

KEY INGREDIENTS:

• 1 pound block feta, cut into large cubes
• 4 cloves garlic, thinly sliced
• 1 lemon, zested into strips using a peeler
• 3 bay leaves
• 1 tablespoon crushed red chili flakes
• 1 cup extra virgin olive oil 

INSTRUCTIONS: 

• Place a small pan on high on the stove top. When hot, add the garlic to the dry pan and let it slightly char. Turn heat to low.
• Add the lemon strips and bay leaves and let cook for 30 seconds or so to release some flavor. Turn the heat off and add the chili flakes and olive oil.
• Cube the feta block and place in a container. Pour the oil mixture on top of the feta.
• Let sit for at least 1 hour or in the fridge overnight. When ready to use, pull from the fridge 1 hour prior to serving so the oil comes to room temperature. 
  
  

Pro Tip: Serve with warm flatbread or crusty sourdough to soak up the infused oil.

Grilled Caesar Salad

Quickly searing the half heads of romaine on the grill adds a hint of char and bitterness to this salad. For the grilled lettuce, I suggest romaine but substitute any hearty green such as kale, treviso or escarole.

Why it works: Grilling romaine adds smoky depth. The creamy, anchovy-forward Caesar dressing and pistachios make it rich, salty, and unforgettable.

KEY INGREDIENTS: 

• 4 to 6 heads baby romaine, halved with root piece intact
• ¼ cup shelled pistachios, chopped 
  
  

DRESSING INGREDIENTS:

• ¾ cup grated parmesan, divided
• 1 cup mayonnaise
• ½ cup pitted Castelvetrano olives
• 2 tablespoons Dijon mustard 
  
• 3 anchovy filets, rinsed 
  
• ¼ cup lemon juice 
  
• 1 teaspoon salt 
  
• 1 teaspoon black pepper 
  
• 3 cloves garlic, coarsely chopped
  
• 1 cup extra virgin olive oil 
  
• 1 bunch parsley, divided

INSTRUCTIONS: 

1. Reserve ¼ cup parmesan and a few parsley sprigs for garnish. Place the remaining ingredients, except the olive oil, in a blender. Blend on medium and slowly add the oil. Do not blend too long or the mayonnaise will separate. This will take about 1 minute.
2. The dressing should be creamy and coat the back of a spoon. If it is too thick, add a bit more lemon juice or a few tablespoons of water. This will be more dressing than needed for the salad. Serve the remaining dressing as a sauce on your skewer platter.
3. Rub the halved romaine pieces with a small amount of olive oil and season with salt and pepper.
4. Grill flat side down on a medium-to-high grill just long enough to get a slight char. Do not cook too long or the greens will wilt and turn soft.
5. Arrange the grilled lettuce on a platter. Drizzle dressing on top and garnish with parmesan, pistachio and fresh parsley.
   
   

Pro Tip: Grill lemons alongside the romaine and squeeze them over before serving for extra zing.

Cornmeal Blueberry Shortcake with Whipped Cream

There are three components to this shortcake — the cake, blueberry compote and whipped cream. Make the compote and whip the cream the day before to save time. You’ll be ready to finish the dessert quickly when it’s time to serve. Use a 10 inch cast iron pan for a shortcake with nice crispy edges.

Why it works: This rustic shortcake balances the crunch of cornmeal with juicy summer blueberries. It’s unfussy and perfect with a dollop of fresh whipped cream.

KEY INGREDIENTS:

• 1¼ cup all-purpose flour, plus 1 tablespoon 
  
• ¾ cup granulated sugar, plus 2 tablespoons for sprinkling 
  
• ½ cup cornmeal 
  
• 1½ teaspoons kosher salt 
  
• 1 teaspoon baking powder 
  
• 10 tablespoons melted unsalted butter 
  
• 1 cup sour cream 
  
• 1 lemon, zested 
  
• 2 eggs 1 teaspoon vanilla extract
• 2 cups blueberries, divided

INSTRUCTIONS: 

1. Heat the oven to 350°F. 
   
2. Place the cast iron skillet in the oven. 
   
3. You can make the dough in a mixer or stir by hand. Place all the dry ingredients in a mixing bowl. 
   
4. In a separate container, add the wet ingredients (except the melted butter) and stir. 
   
5. Add the wet ingredients to the dry and stir until semi incorporated. Reserve 1 tablespoon butter to coat the skillet. Add the remaining melted butter to the batter. Mix until all ingredients are just incorporated. Do not over mix. 
   
6. In a separate bowl, mix the blueberries with the tablespoon of reserved flour. 
   
7. Remove the skillet from the oven and place the reserved tablespoon of butter in the hot pan, moving it around to coat the bottom and sides. 
   
8. Add ⅔ of the dough to the hot buttered skillet. Scatter 1 cup of the blueberries on top. 9. Dollop the rest of the dough over the skillet ingredients, then finish with the remaining blueberries. 
   
9. Sprinkle with the reserved 2 tablespoons sugar. 
   
10. Put the filled skillet back in the oven and bake for 25 to 30 minutes. 
    
11. Let cool slightly. Top with the compote and serve with whipped cream.

Whipped Cream 

This cream can be made in advance, up to two days in the fridge without falling if done properly. The secret is using a chilled mixing bowl, keeping the cream cold and whipping to stiff peaks.

KEY INGREDIENTS:

• 1½ cups cold heavy cream 
  
• 2 teaspoons vanilla extract 
  
• 1½ tablespoons powdered sugar, plus extra for dusting the cake

INSTRUCTIONS: 

1. Chill a mixing bowl and mixer attachments in the freezer for 10 minutes.
2. Place all ingredients in the cold bowl and whisk until stiff peaks form.  

Blueberry Compote 

KEY INGREDIENTS: 

• 2 cups blueberries 
  
• 1 lemon, zested and juiced 
  
• ½ cup sugar

INSTRUCTIONS: 

1. Place all ingredients in a small sauce pot and let simmer for 15 to 20 minutes.
2. Remove from heat and let cool completely before serving. This is best made the day before and will thicken as it cools. 

Pro Tip: Make the compote and whipped cream a day ahead to keep things stress-free.

Ready to Host Your Own Girls Night?

Now’s the time to plan something special. Whether you’re setting the table under the stars or laying out a graze board by candlelight, these girls night dinner ideas are all about making moments together more meaningful—and more delicious.

Stock up on Snake River Farms American Wagyu Tenderloin for your next gathering, and explore more warm-weather inspiration below:

• Take It Outside: 3 Perfect Backyard Party Menus
  Casual, creative, and crowd-pleasing, these seasonal menus make outdoor entertaining simple and stylish.
• Backwoods Bar: A Portable, Packable Cocktail Setup
  For your friends who love a well-crafted drink in the wild. Perfect for cabins, patios, or anywhere in between.
• How to Select the Best Wine With Steak
  Whether you’re pouring red, rosé, or sparkling, this guide takes the guesswork out of pairing wine with Wagyu.
• How to Pair Salami and Wine
  An easy, elevated pairing guide for your charcuterie board or aperitivo hour.