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Few things signal a celebration quite like a mixed grill platter piled high with juicy steak, tender lamb chops, smoky chicken skewers, and vibrant grilled vegetables. This Mediterranean-inspired feast is a crowd-pleaser that brings both rustic charm and luxurious flavor to your table—whether you are feeding family on a Sunday or gathering friends for a cozy night in.
The very first time I served this platter, everyone’s eyes lit up before I had even set it on the table. Each bite is a reminder of summer barbecues and laughter-filled evenings.
What You’ll Need in Your Kitchen
- Beef steak: Sirloin or ribeye gives luscious texture and meaty depth—choose one with some marbling for the juiciest results
- Lamb chops: With bones in add rich flavor and create an elegant look. Look for chops with a nice layer of fat
- Chicken breast: Cubed works beautifully on skewers and soaks up marinade. Try to pick organic or free-range for extra tenderness
- Ground beef and lamb or pork: If making pljeskavica these Balkan patties deliver smoky savoriness. Opt for well-marbled grinds
- Red bell pepper, zucchini and red onion: Select veggies with firm fresh skin for best grill marks and sweetness
- Olive oil: Extra virgin type adds a fruity touch and helps crisp veggies beautifully on the grill
- Fresh herbs: Like parsley, thyme or rosemary brighten every bite and make the platter pop
- Lemon wedges, sea salt flakes and good olive oil: For finishing and a burst of freshness
How to Make It Like a Pro
- Marinate the Chicken:
- Mix olive oil, smoked paprika, garlic powder, salt, pepper and lemon juice in a bowl then add chicken cubes making sure each piece is well coated. Let the chicken rest in the marinade for at least 30 minutes. Thread cubes onto skewers after marinating to soak in all those flavors
- Prep the Veggies:
- Slice the red bell pepper, zucchini and onion. Gently toss them with olive oil and a sprinkle of salt and pepper. Set aside so flavors mingle as you prep the meats
- Grill the Steak:
- Bring to room temperature then season your steak generously with salt and pepper. Grill on high heat for two to three minutes per side depending on thickness for medium-rare. Rest the steak for several minutes so juices redistribute
- Cook the Lamb Chops:
- Season the chops with salt, pepper and fresh rosemary. Grill each chop about two to three minutes per side until the outside is beautifully browned while the center stays juicy and just pink
- Grill the Chicken Skewers:
- Place the skewers over medium-high heat turning every few minutes. Cook for ten to twelve minutes or until all sides are charred and the chicken is cooked through
- Prepare the Pljeskavica:
- Mix ground beef and lamb or pork with grated onion, paprika, salt and pepper then shape into flat patties. Grill three to four minutes on each side until patties are firm and the edges are crisp
- Char the Vegetables:
- Arrange the veggies over the grill just enough space for heat to circulate. Roast four to five minutes per side until charred but still tender
- Finish and Serve:
- Lay out the grilled meats and vegetables on a large board, sprinkle with fresh herbs, lemon wedges and sea salt flakes. Finish with a drizzle of quality olive oil right before serving
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My favorite part is always the pljeskavica—the way the paprika and onion melt into the meat reminds me of summer markets on European vacations. Last spring my brother demanded this platter for his birthday so it is now part of all our family celebrations.
Keep It Fresh and Delicious
Store any leftovers in separate airtight containers for meats and veggies to maintain their original flavor and texture. A quick pan-sear can revive the grilled edges the next day. Serve over fresh salad greens to enjoy the dish with a lighter twist.
Genius Ingredient Swaps
- Try using boneless skinless chicken thighs for extra juicy skewers
- Venison steaks or pork chops work as gamey alternatives if you want to get adventurous
- Swap in eggplant or asparagus for the vegetables whenever you find gorgeous produce at the market
Plating Like a Chef
Arrange each protein in its own section with colorful veggies in between. Top with a dramatic scatter of fresh herbs. For even more visual appeal serve on a dark or wooden board and tuck lemon wedges and a bowl of flaky sea salt on the side—it always wows guests.
The Story Behind the Bite
Growing up I loved seeing big shared platters arrive at the table during holidays. Every piece felt special—crisp steak edges smoky veggies and that hit of zesty lemon. Now sharing this platter brings people together in the very same way and every meal feels like a celebration.
Chef’s Insider Tips
- Always let grilled meats rest before slicing to keep them juicy
- Brushing meats and veggies with olive oil right before grilling helps with even charring
- Do not be shy with herbs and lemon at the finish they turn the platter into a Mediterranean showstopper
Recipe FAQs
- → What meats are included in this mixed grill platter?
The platter features beef steak, lamb chops, chicken skewers, and pljeskavica (Balkan minced meat patties).
- → How do you achieve juicy chicken skewers?
Marinate chicken cubes with olive oil, smoked paprika, garlic, lemon juice, salt, and pepper. Grill until fully cooked, turning for even charring.
- → What’s the best way to grill vegetables for this platter?
Brush sliced peppers, zucchini, and onions with olive oil, season with salt and pepper, then grill until softened and lightly charred on each side.
- → How is pljeskavica different from regular patties?
Pljeskavica combines beef and lamb or pork with onion and paprika, pressed into large, flat patties and grilled for a crispy edge and tender interior.
- → Can the meats be cooked simultaneously?
Yes, but monitor doneness closely. Start with lamb and chicken first, followed by steak and pljeskavica to ensure all proteins finish perfectly.
- → How should the platter be served for gatherings?
Arrange sliced meats and vegetables on a large board, garnish with fresh herbs and lemon wedges for a rustic, inviting presentation.