Mixed Grill Platter

A mixed grill is less a recipe and more a celebration: chicken, beef, sausages, and lamb chops, all kissed by fire and piled onto one big platter with grilled vegetables and warm flatbread. Everyone takes what they love, the table gets loud, and nobody leaves hungry. I save this one for weekends when friends or family are around, because it turns an ordinary cookout into an event. The marinade does most of the work, the grill does the rest, and the platter itself becomes the centerpiece.

Why You’ll Love This Recipe

• A show-stopping platter of flame-grilled meats and vegetables;
• One marinade works across chicken, beef, and lamb;
• Built for sharing — everyone picks their favorites;
• The grill does the cooking while you enjoy your guests.

Instructions

1. Whisk all the marinade ingredients together. Divide the meats into separate bags or bowls, pour marinade over each, and refrigerate for at least 1 hour (or up to overnight).
2. Preheat the grill to medium-high heat and oil the grates well. Thread the peppers, onion, and zucchini onto skewers or grill them in a grill basket.
3. Grill the chicken thighs for 6 to 7 minutes per side, the steak strips for 3 to 4 minutes per side, the lamb chops for 4 to 5 minutes per side, and the sausages for 10 to 12 minutes, turning, until cooked through and nicely charred.
4. Grill the vegetables for 8 to 10 minutes, turning once, until tender with charred edges.
5. Rest the meats for 5 minutes, then slice the steak and chicken. Arrange everything on a large platter with the grilled vegetables, warm flatbread, tzatziki, and lemon wedges.
6. Garnish with fresh parsley and serve family-style.

Tips & Variations

• Keep different meats on separate skewers or grill zones so each cooks to its own time;
• Do not crowd the grill — meat that steams instead of sears will not get that char;
• Add halloumi slices or mushrooms to the platter for non-meat eaters.

Storage

Refrigerate leftover grilled meats in airtight containers for up to 3 days. Reheat gently in a 350°F oven for 10 minutes, or slice cold over salads.