Bring meat to room temperature for about an hour before grilling. Sprinkle chicken, lamb and filets with salt and pepper, rubbing them into the meats. Cut lemons in half.
Preheat barbecue to 500°F. Turn off the heat source on one side of barbecue, and use that side to grill each type of meat to desired doneness. Begin by grilling the sausages, which should take about 6 minutes. Grill the lemon halves, cut-side down, on the grill for about 5 minutes. Transfer cooked sausage to a service platter and lightly cover with tin foil to keep warm as you continue grilling the remaining meats.
Cook the chicken thighs for 8 minutes or until completely cooked before transferring to foil covered platter. Cook the lamb chops, 6 minutes for medium-rare, 8 minutes for well-done and transfer to service platter. End by cooking the filet mignon 2 minutes per side for medium-rare, 3 minutes per side for well-done.
Arrange the cooked meats in an attractive manner on service platter with grilled lemons. Sprinkle with chopped mint and serve with your favourite side dishes and suggested condiments.
The Best Mixed Grill
Ingredients
2 Portuguese chorizo sausages
4 chicken thighs
4 lamb chops
4 filet mignon steaks
2 lemons, halved
1 cup of chimichurri sauce
1 cup of mango salsa
1 cup of kimchi
salt and pepper to taste
chopped fresh mint for garnish
Directions
Bring meat to room temperature for about an hour before grilling. Sprinkle chicken, lamb and filets with salt and pepper, rubbing them into the meats. Cut lemons in half.
Preheat barbecue to 500°F. Turn off the heat source on one side of barbecue, and use that side to grill each type of meat to desired doneness. Begin by grilling the sausages, which should take about 6 minutes. Grill the lemon halves, cut-side down, on the grill for about 5 minutes. Transfer cooked sausage to a service platter and lightly cover with tin foil to keep warm as you continue grilling the remaining meats.
Cook the chicken thighs for 8 minutes or until completely cooked before transferring to foil covered platter. Cook the lamb chops, 6 minutes for medium-rare, 8 minutes for well-done and transfer to service platter. End by cooking the filet mignon 2 minutes per side for medium-rare, 3 minutes per side for well-done.
Arrange the cooked meats in an attractive manner on service platter with grilled lemons. Sprinkle with chopped mint and serve with your favourite side dishes and suggested condiments.
The Best Mixed Grill
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A favourite selection of lamb, chicken, beef and sausage grilled to perfection complete with accompaniments.
Gather a selection of your favourite meats and together let’s prepare The Best Mixed Grill!
After leaving university, my first “real” job was working for the Ben and Yael Dunkelman, two of Toronto’s original foodies. Their restaurant became the perfect place from which they shared their love of food. It was here that I first learned the importance of partnering quality ingredients with culinary technique to produce superior, memorable flavours. This recipe for THE BEST MIXED GRILL is a tribute to them!
The entire recipe happened following a trip they took to California. Yael asked me to join them at “table 9”; she’d instructed the chef to prepare a MIXED GRILL.
It wasn’t long before a large platter of grilled meats arrived at the table, accompanied by a number of sauces. Yael guided us through tasting each – we spoke of doneness, texture, flavour and the pleasure of being able to enjoy so many different flavours at one sitting. Everything, including the company, exceeded my expectations.
Here’s what I consider every time I now make THE BEST MIXED GRILL:
This recipe is all about assortment and in my mind the more the merrier. I suggest you always bring the meat room temperature before you season it and head to grill. Doing so allows the meat to cook more evenly.
Although we presented this grill using four different meats, you can add more depending on your personal preference. You can add beef short ribs, patties and chicken wings. Although not for everyone, I’ve even done liver on the grill which turned out perfectly.
Lots of experts suggest the best way to cook meats on the grill is by using radiant heat. The concept is simple – allow one-half of the grill to operate while leaving the other off. Grilling on the “off” side allows us to cook meats at a higher grill temperature without flare-ups.
As with all meat recipes, we suggest you follow safe cooking practices. Click HERE to reference an excellent guide established by the USDA. To be absolutely sure of the internal temperature of a piece of meat, you may wish to use a meat probe thermometer. I’ve provided a link to purchase below.
Although my first foray with THE BEST MIXED GRILL involved dipping lamb into a garlic marmalade (Yael’s brilliant idea!) I opted for two equally flavourful options you may wish to make. Try this with our MANGO SALSA recipe, and our phenomenal CHIMICHURRI made using assorted fresh herbs. You can also enjoy it with our MINT CHIMICHURRI which we crafted especially to go with grilled lamb.
Finally, I suggest you consider patience and confidence; remember, there’s no need to rush. These meats can be cooked in sequence as I did. Cover them with a bit of tin foil to keep them warm as you move on to the next batch, then, serve them together for all to enjoy.
Four distinctly flavoured types of meat, grilled to perfection, this is THE BEST MIXED GRILL!
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Ingredients
2 Portuguese chorizo sausages
4 chicken thighs
4 lamb chops
4 filet mignon steaks
2 lemons, halved
1 cup of chimichurri sauce
1 cup of mango salsa
1 cup of kimchi
salt and pepper to taste
chopped fresh mint for garnish
Directions
Bring meat to room temperature for about an hour before grilling. Sprinkle chicken, lamb and filets with salt and pepper, rubbing them into the meats. Cut lemons in half.
Preheat barbecue to 500°F. Turn off the heat source on one side of barbecue, and use that side to grill each type of meat to desired doneness. Begin by grilling the sausages, which should take about 6 minutes. Grill the lemon halves, cut-side down, on the grill for about 5 minutes. Transfer cooked sausage to a service platter and lightly cover with tin foil to keep warm as you continue grilling the remaining meats.
Cook the chicken thighs for 8 minutes or until completely cooked before transferring to foil covered platter. Cook the lamb chops, 6 minutes for medium-rare, 8 minutes for well-done and transfer to service platter. End by cooking the filet mignon 2 minutes per side for medium-rare, 3 minutes per side for well-done.
Arrange the cooked meats in an attractive manner on service platter with grilled lemons. Sprinkle with chopped mint and serve with your favourite side dishes and suggested condiments.
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