Mixed Grill Platter with Fries Recipe
A hearty, restaurant‑quality mixed grill platter featuring marinated chicken, beef, lamb chops, sausages, and crispy golden fries—perfect for entertaining or a family feast.
Ingredients
- Chicken Thighs 1 lb, boneless, skinless
- Beef Sirloin 1 lb, cut into thick strips
- Lamb Chops 1 lb
- Sausages 4 links, e.g., merguez or bratwurst
- Russet Potatoes 4 large, cut into fries
- Vegetable Oil for frying
- Olive Oil ¼ cup
- Lemon Juice from 1 lemon + ½ lemon
- Greek Yogurt 3 Tbsp
- Garlic 6 cloves total, minced
- Fresh Herbs rosemary, thyme, parsley
- Spices & Seasonings:
- Dried oregano 1 tsp
- Smoked paprika 1 tsp
- Cumin 1 tsp
- Chili flakes 1 tsp
- Salt & black pepper
- Optional Veggies: bell peppers zucchini, red onion
- Sauces: garlic aioli tzatziki, chimichurri, ketchup
Instructions
Marinate Meats:
- Chicken: Mix 2 Tbsp olive oil, lemon juice, 1 tsp oregano, 1 tsp paprika, 1 clove garlic, salt & pepper. Coat chicken; refrigerate ≥ 1 hour.
- Beef: Whisk 1 Tbsp soy sauce, 1 Tbsp Worcestershire, ½ tsp cumin, ½ tsp chili flakes, salt & pepper. Marinate beef ≥ 1 hour.
- Lamb: Stir 3 Tbsp yogurt, 1 tsp chopped rosemary, ½ tsp thyme, juice of ½ lemon, 1 clove garlic, salt & pepper. Marinate lamb ≥ 1 hour.
- Sausages: Score lightly and set aside at room temperature.
Prep Fries:
- Soak cut potatoes in cold water 30 minutes, drain, dry.
- Heat oil to 350 °F; fry in batches 4–5 minutes until golden.
- Drain on paper towels; season immediately.
Grill Proteins:
- Preheat grill to medium‑high (400–450 °F); oil grates.
- Chicken: Grill 5–6 min/side to 165 °F internal.
- Beef: Sear 2–3 min/side for medium‑rare.
- Lamb Chops: Grill 3–4 min/side.
- Sausages: Grill 6–8 min, turning often until cooked through.
Grill Veggies (Optional):
- Toss sliced peppers, zucchini, onion in olive oil, salt & pepper; grill until charred and tender.
Assemble Platter:
- On a large board or platter, arrange meats in sections.
- Pile fries centrally or along one side.
- Nestle grilled veggies between proteins.
- Place small bowls of sauces around edges.
- Garnish with chopped parsley and lemon wedges.
Notes
- Rest Meats: Let grilled meats rest 5 minutes under foil to retain juices.
- Season While Hot: Season fries as soon as they come off the fryer.
- Storage: Store leftovers in airtight containers (meats & fries) up to 4 days. Reheat in 375 °F oven or air fryer 8–10 minutes.
- Variations:
- Swap merguez for chorizo; add chimichurri for Latin flair.
- For surf & turf: include shrimp skewers or scallops.
- Vegetarian: replace meats with halloumi, portobello, and tofu kebabs.