Mixed Grill Platter #SundayFunday

When my brother and his wife were visiting from California we had one day where most of our children and their spouses and children joined us for dinner so they could spend time with their aunt and uncle. Chuck lives out of state and Anthony had to work but the rest of the family was able to come.

Many of you know that we have a very culturally diverse family.  That means that when we are all together it can create a problem for me as I try to figure out menus that will please everyone.  We have family that are non-meat eaters, allergic to seafood, unable to eat beef or pork for religious reasons, and those that just want their meat and potatoes.

This Mixed Grill Platter of lamb lollipops, chicken thighs, bratwurst, vegetable-based sausages, corn on the cob, and colorful little bell peppers is a great answer to my quandary.   Of course, this is just some of the food placed onto this platter we had two more baking sheets filled with food as we had about 20 people at the table.

I was glad when Sneha of Sneha's Recipe chose Sizzler Platters/Meal Platters for this week's Sunday Funday event.  This is a Fun recipe so it really fits the theme.  Let's see what the others have cooked up for us.

• Culinary Cam: Calamari à la Plancha + Patatas Bravas
• Mayuri's Jikoni: Gujarati Thali
• A Day in the Life on the Farm: Mixed Grill Platter
• Amy's Cooking Adventures: Steak Fajitas
• Palatable Pastime: Teriyaki Shrimp Sizzler
  
• Sneha's Recipe: Vegetable & Paneer Sizzler

You can make this platter your own.  Use any meats and vegetables that your family enjoys.  The idea is to have a large selection and variety to please any palate.

Entrees, Parties, Platters, Mixed Grill,

Entrees

American

Yield: 4 servings

Author: Wendy Klik

Mixed Grilled Platter

You can make this platter your own. Use any meats and vegetables that your family enjoys. The idea is to have a large selection and variety to please any palate.

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

• 4 Bratwurst Sausages and/or 4 Beyond Sausages (Plant based)
• 4-8 Chicken Thighs
• 1-2 Racks of lamb cut into lollipops
• 3-4 ears of corn
• 1 pkg. mini bell peppers
• Olive oil
• salt and pepper, to taste
• desired seasonings for chicken and lamb

Instructions

1. Rub the chicken thighs with olive oil and season as desired. I like using salt, pepper and garam masala. Place in the refrigerator for an hour or two or up to 24 hrs.
2. Rub the lamb with olive oil and season as desired. I used salt, pepper, and dried Italian herbs. Place in the refrigerator for an hour or two or up to 24 hrs.
3. Heat a grill to med-high heat. Place the sausages and chicken onto one side of the grill and begin to cook as they take the longest.
4. Rub the corn with olive oil and season with salt and pepper. Place on the other side of the grill and cook until charred in spots.
5. Toss the peppers with the olive oil. Season with salt and pepper and place onto the grill in a grill pan, shaking and tossing until charred and softened.
6. Remove the food to the upper rack of your grill, if you have one, or onto a grate over a very low flame as it is cooked to your desired degree, to keep it warm.
7. The lamb will go on last as it only takes a couple of minutes to be cooked medium rare.
8. Remove all the food to a platter and serve.

Notes

Make this platter your own by using your favorite seasonings, meats, and vegetables. Baby potatoes tossed in olive oil, salt, and pepper are also a great addition to this platter.

Nutritional information will vary according to your personalized platter.

Similar Recipes

Sizzling Shrimp Fajitas

Steakhouse Salad Platter

Shish Platter

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