Grilled Meat Platter Recipe
LAMB RACK | CHICKEN SOUVLAKI | BIFTEKI | BEEF SIRLOIN | CHIPS | SIDE SALAD | TZATZIKI
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Ingredients
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Lamb Rack
Chicken Souvlaki
Bifteki (Greek beef patties)
Beef Sirloin
Chips
Side Salad
Tzatziki
Finishing & Serving
Method
Lamb Rack
- 1
Marinate
Pat the lamb rack dry. In a small bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, 1 tsp salt and 1/2 tsp black pepper. Rub the mixture evenly over the lamb rack. Cover and refrigerate for at least 30 minutes and up to 4 hours.
- 2
Cook
Preheat grill to medium-high (about 200–230°C / 400–450°F). Take the lamb out 20 minutes before grilling to come closer to room temperature. Place lamb rack bone-side down over direct heat and sear 3–4 minutes until browned, then move to indirect heat. Grill with lid closed for 12–18 minutes for medium-rare (internal temp 57–60°C). For medium, grill a few minutes longer. Rest the lamb rack for 8–10 minutes before slicing between the bones into individual chops.
Chicken Souvlaki
- 3
Marinate & Skewer
In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add the chicken pieces and toss to coat. Marinate at least 20 minutes (up to 2 hours). Thread chicken pieces onto metal or soaked wooden skewers, leaving small gaps for even cooking.
- 4
Bifteki (Greek beef patties)
- 5
Mix & Shape
In a large bowl combine ground beef, grated onion, minced garlic, chopped parsley, 1 tsp dried oregano, 2 tbs breadcrumbs, 1 beaten egg, crumbled feta (if using), 1 tsp salt and 1/2 tsp black pepper. Mix gently until just combined — avoid overworking. Divide into four equal portions and shape into oval patties about 1.5 cm thick.
- 6
Beef Sirloin
- 7
Season & Cook
Bring the sirloin to room temperature for 20 minutes. Rub with 1 tbs olive oil, 3/4 tsp salt and 1/2 tsp black pepper. Over high heat sear 2–3 minutes per side for medium-rare depending on thickness (aim for 55–58°C). If thicker, finish over indirect heat to desired doneness. Optionally finish with 1 tbs butter melted over the steak, spooning over for 30 seconds.
- 8
Chips
- 9
- 10
Final Fry
Increase oil temperature to 190°C (375°F). Fry par-cooked potatoes in batches 2–3 minutes until golden and crispy. Drain on paper towels and immediately season with 1 tsp salt.
Side Salad
- 11
Assemble
In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion.
- 12
Dress
Whisk together 2 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Toss the salad with the dressing just before serving.
Tzatziki
- 13
Prepare
Grate half a cucumber, place in a fine sieve or clean tea towel and squeeze out as much liquid as possible. In a bowl combine 300 g Greek yogurt, drained grated cucumber, 1 minced garlic clove, 1 tsp olive oil, 1 tbs chopped dill (or mint), 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth, adjust seasoning to taste. Chill for 15–30 minutes to allow flavors to meld.
Finishing & Serving
- 14
Plate the Platter
Arrange sliced lamb chops, chicken souvlaki skewers, bifteki patties and sliced beef sirloin on a large serving platter. Add a portion of hot chips, a mound of dressed side salad and a bowl of tzatziki. Garnish with chopped parsley and lemon wedges. Serve immediately so grilled items stay hot.
