Garlic Rosemary Mixed Grill
A mixed grill offers your guests a selection of meats, allowing them to enjoy some of everything or just one or two favourites. The amounts are just a guideline, so increase or decrease according to your guests' appetites.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 413 |
| pro | 43 g |
| total fat | 25 g |
| sat. fat | 8 g |
| carb | 2 g |
| fibre | trace |
| chol | 164 mg |
| sodium | 689 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 18% |
| vit A | 2% |
| vit C | 2% |
| folate | 2% |
-
8 lamb loin chops
4 boneless skinless chicken breasts
16 jumbo shrimp
4 sausages (such as Italian, chorizo, farmer's or garlic)
Garlic Rosemary Marinade:
1/4 cup (50 mL) extra-virgin olive oil
1/4 cup (50 mL) white wine vinegar
6 cloves garlic, minced
2 tbsp (25 mL) chopped fresh rosemary (or 2 tsp/10 mL dried rosemary, crumbled)
1/2 tsp (2 mL) each salt and pepper
Preparation:
Watch us cook! The Canadian Living Test Kitchen shows you how to make this mixed grill recipe in our 3 minute video, Mixed grill techniques >>
Garlic Rosemary Marinade: In measuring cup, whisk oil, vinegar, garlic, rosemary, salt and pepper; divide among 3 bowls. Add lamb to first bowl and chicken to second bowl; turn to coat. Cover; refrigerate all 3 bowls for 4 hours. (Make-ahead: Refrigerate for up to 1 day.)
Leaving tails intact, peel and devein shrimp. Add to third bowl of marinade; toss together. Place sausage on greased grill over medium-high heat; close lid and grill, turning once, until browned and no longer pink inside, about 25 minutes. Meanwhile, add lamb and chicken to grill; brush with any remaining marinade. Grill, turning once, until lamb is medium-rare and chicken is no longer pink inside, about 12 minutes. Meanwhile, add shrimp to gril; grill, turning once, until pink, about 5 minutes. Arrange sausage, lamb, chicken and shrimp attractively on warmed serving platter.
Source
Canadian Living Magazine: July 2005
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