Rosemary Garlic Mixed Grill

Rosemary Garlic Mixed Grill Author: Canadian Living Credits: Rosemary Garlic Mixed Grill

Enjoy this cornucopia of flavour featured in our video: Rosemary Garlic Mixed Grill tips and techniques.

  • Portion size 8 servings


  • 8 lamb loin chops
  • 4 chicken legs
  • 16 jumbo shrimp
  • 4 sausages (such as Italian, chorizo, farmer
  • 8 Fresh rosemary sprigs
  • 8 lemons
Rosemary Garlic Marinade:
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • 2 tablespoons chopped fresh rosemary
  • 6 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


Rosemary Garlic Marinade: In measuring cup, whisk oil, vinegar, rosemary, garlic, salt and pepper; divide into 3 parts.

Place lamb and chicken in shallow bowls; pour 1 part of the marinade over each, turning to coat. Cover and refrigerate, along with remaining part of marinade, for at least 4 hours or up to 24 hours. 

Leaving tails intact, peel and devein shrimp; toss with remaining marinade. Place chicken on greased grill over medium-high heat; brush with any remaining marinade. Close lid and grill, turning once, until juices run clear when chicken is pierced with a fork, about 40 minutes. Add sausages to grill. Grill, turning once, until browned and no longer pink inside, about 25 minutes. Add lamb to grill; brush with any remaining marinade. Grill, turning once, until lamb is medium-rare, about 12 minutes. Meanwhile, add shrimp to grill. Grill, turning once, until pink, about 4 minutes. Arrange chicken, sausages, lamb and shrimp on warmed serving platter.

Nutritional facts Per serving: about

  • Sodium 689 mg
  • Protein 43 g
  • Calories 413.0
  • Total fat 25 g
  • Cholesterol 164 mg
  • Total carbohydrate 2 g
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Rosemary Garlic Mixed Grill