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  • Mixed Grill
  • Mixed Grill
  • Mixed Grill

Mixed Grill

Food | June 13, 2017 | Nik Manojlovich
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A MIXED GRILL of chicken, lamb, chorizo sausage and filet mignon – start those barbecues, because something delicious is on the way!

I have many fond memories of my first job in Toronto, working for the great Ben and Yael Dunkelman’s fine dining restaurant at Yonge and St. Clair. In my mind, they were the original foodies. They loved everything about food and they aspired to always align quality ingredients with culinary technique to produce superior, memorable flavours.

This recipe is a tribute to them! I have a very clear memory of them coming into the restaurant right after a trip 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 considered when preparing this recipe:

MEATS – This recipe is all about assortment and in my mind the more the merrier. I suggest you always bring the meat to come to room temperature before you season it and head to grill. Doing so allows the meat to cook more evenly. You’ll see me serve this main with grilled lemons on the side which I think adds a fabulous flavour boost to all grilled meat.

TECHNIQUE – My dear friend Adam gets all the praise for first discussing how to grill items on the barbecue 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.

SAUCES – Although my first foray with 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: Head HERE for my MANGO SALSA recipe, and HERE for a delicious CHIMICHURRI sauce. The third sauce I serve with this meal is KIMCHI, a Korean condiment made from spiced, pickled cabbage. Yum!

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, served with tasty accompaniments – if you’re a meat eater, what’s not to love about a MIXED GRILL!


7 Responses to “Mixed Grill”

  1. […] is perfect for lunch or a light dinner, you can also serve it as a side with our GRILLED CHICKEN, MIXED GRILL or BARBECUED SALMON FILLET. It might be my new favourite goes-with-everything salad […]

  2. […] mind and prepare it as the first course for your next dinner party. You could follow it up with our MIXED GRILL or GRILLED WHOLE CHICKEN, presented with our SIMPLE SALAD. For dessert, something light and […]

  3. […] stick with this claim. Try them with our GRILLED SALMON BURGERS, our PASTA PRIMAVERA or our MIXED GRILL. We know you won’t have any trouble enjoying them as much as we […]

  4. […] 15 minutes start to finish, and a true taste sensation. Turn your grill on and make either our MIXED GRILL, our VEGETABLE MEDLEY or, our GRILLED CHICKEN, then let’s really make this dinner count with […]

  5. […] PARMESAN SALAD with our heavenly GRILLED JUMBO SHRIMP or serve it as the perfect side with our MIXED GRILL. If you want to keep things 100% vegetarian, enjoy it with our GRILLED VEGETABLE […]

  6. […] for a conversation-starting side next to a favourite main like our GRILLED LAMB LOIN CHOPS, this MIXED GRILL recipe, or even add them to our GRILLED VEGETABLE […]

  7. […] but why not try it with one of our faves? We especially like it with our GRILLED FLANK STEAK, our MIXED GRILL or our BARBECUED […]


Ingredients & Amounts

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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