Mixed Grill Recipe

Make the marinade

In a large bowl whisk together 1/2 cup olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, brown sugar, red pepper flakes, 2 tsp salt and 1 tsp black pepper until combined.

Divide marinade

Reserve about 1/3 of the mixture in a separate bowl to use as a baste while grilling. Use the remaining marinade to marinate the various proteins as described below.

Marinate chicken and lamb

Place chicken thighs and lamb chops in two separate resealable bags or containers. Pour about half of the remaining marinade over the chicken, massaging to coat. Pour the other half over the lamb chops. Seal and refrigerate for 30 minutes to 2 hours (up to overnight for deeper flavor).

Marinate beef, sausages and shrimp

Put the skirt/flank steak in a shallow dish and pour 1/4 cup of the reserved marinade over it; turn to coat and let rest 30–60 minutes at refrigerator temperature. Prick sausages lightly and brush with a little of the reserved marinade. For shrimp, toss with 1 tablespoon of the marinade and refrigerate 15–30 minutes only (do not over-marinate shrimp).

Prepare vegetables and potatoes

Parboil baby potatoes in salted water for 8–10 minutes until just tender; drain and toss with 1 tablespoon extra virgin olive oil and a pinch of sea salt. Cut red bell pepper into strips, slice zucchini lengthwise into 1/2" slices, wedge the red onion, remove stems from mushrooms, and thread cherry tomatoes onto skewers if desired. Brush all vegetables lightly with remaining olive oil.

Preheat grill

Preheat your grill to medium-high heat (around 400–450°F / 200–230°C). For charcoal, aim for an even bed of coals; for gas, preheat all burners then reduce to maintain a steady medium-high.

Sear proteins

Place lamb chops and skirt/flank steak directly over the hottest part of the grill. Sear lamb chops 2–3 minutes per side for medium-rare (adjust time for thickness) and steak 3–5 minutes per side depending on thickness and desired doneness. Use tongs to flip; avoid pressing down.

Grill chicken and sausages

Move chicken thighs and sausages to a slightly cooler part of the grill (indirect or medium heat). Grill chicken 6–8 minutes per side until internal temperature reaches 165°F (74°C). Turn sausages frequently, cooking 10–12 minutes until browned and cooked through.

Cook shrimp and vegetables

Skewer shrimp or place in a grill basket. Grill shrimp 1.5–2 minutes per side until opaque and pink. Grill vegetables — mushrooms cap side down first — for 3–6 minutes per side until tender and charred at the edges. Grill parboiled potatoes about 6–8 minutes, turning regularly to get color and finish cooking.

Baste while grilling

During the last few minutes of cooking, brush proteins and vegetables lightly with the reserved marinade (do not reuse marinade that has contacted raw meat unless boiled). Alternatively, warm the reserved marinade briefly in a saucepan until it simmers for 1 minute, then use as a safe baste.

Rest meats

Transfer all cooked proteins to a platter and tent loosely with foil. Let rest 5–8 minutes to allow juices to redistribute (steak and lamb benefit most from resting).

Finish vegetables and potatoes

Toss grilled vegetables and potatoes with the softened butter, chopped parsley, a drizzle of extra virgin olive oil, and a small pinch (1/2 tsp) sea salt. Taste and adjust seasoning.

Slice and arrange

Slice the skirt/flank steak thinly across the grain. Arrange steak, lamb chops, chicken thighs, sausages and shrimp on a large serving board with the grilled vegetables and potatoes interspersed. Garnish with chopped parsley and lemon wedges.

Serve

Offer extra lemon wedges and hot sauce or chimichurri on the side if desired. Serve immediately while warm.