Garlic Rosemary Mixed Grill Garlic Rosemary Mixed Grill

Romaine Hearts with Cucumber Ranch Dressing Image by: Romaine Hearts with Cucumber Ranch Dressing Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2005



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 689 mg
  • Protein 43 g
  • Calories 413.0
  • Total fat 25 g
  • Cholesterol 164 mg
  • Saturated fat 8 g
  • Total carbohydrate 2 g


  • Iron 18.0
  • Folate 2.0
  • Calcium 3.0
  • Vitamin A 2.0
  • Vitamin C 2.0
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Garlic Rosemary Mixed Grill