Name: The Ultimate Mixed Grill: Sizzling Meats & Veggies on the BBQ
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs flank steak or sirloin, cut into 1-inch thick strips or 2-inch cubes; 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch thick strips or 2-inch cubes; 1 lb Italian sausages, chorizo, or bratwurst; 2 bell peppers (any color), cored and cut into 1-inch strips or large chunks; 1 large red onion, cut into 1/2-inch thick rounds or large wedges; 1 zucchini, cut into 1/2-inch thick rounds or spears; 1 yellow squash, cut into 1/2-inch thick rounds or spears; 1 pint cherry tomatoes, left whole; 8 oz cremini mushrooms, stems trimmed; 1/2 cup olive oil (for marinade); 1/4 cup lemon juice; 3 cloves garlic, minced (for marinade); 2 tablespoons fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 1 teaspoon black pepper (for marinade); 1 teaspoon smoked paprika; 1/2 teaspoon red pepper flakes (optional); 1 tablespoon garlic powder (for sausages); 1 tablespoon onion powder (for sausages); 1 teaspoon dried oregano (for sausages); 1/2 teaspoon black pepper (for sausages); 3 tablespoons olive oil (for vegetables); 1 tablespoon balsamic vinegar; 1 clove garlic, minced (for vegetables); 1/2 teaspoon dried basil; Salt and freshly ground black pepper to taste (for vegetables)

👩‍🍳 Instructions

1
Prep Meats: Place steak and chicken into separate zip-top bags. Pour herb & garlic marinade over each. Refrigerate for 30 minutes to 4 hours. Lightly season sausages with garlic powder, onion powder, oregano, and black pepper.
2
Prep Vegetables: In a large bowl, toss bell peppers, red onion, zucchini, yellow squash, cherry tomatoes, and mushrooms with olive oil, balsamic vinegar, minced garlic, dried basil, salt, and pepper.
3
Prepare Skewers (Optional): Thread alternating pieces of marinated steak, chicken, and vegetables onto metal or pre-soaked wooden skewers. Keep proteins separate for easier cooking management.
4
Preheat Grill: Set up your grill for two-zone cooking (direct and indirect heat). Preheat to medium-high direct heat (400-450°F / 200-230°C). Clean and lightly oil grates.
5
Grill Sausages: Place sausages over direct heat. Grill for 8-10 minutes, turning frequently, until browned. Move to indirect heat to finish cooking through (10-15 minutes, or until 160°F / 71°C internal temperature).
6
Grill Steak: Cook steak pieces or skewers over direct heat for 2-3 minutes per side for medium-rare (130-135°F / 54-57°C). Adjust for desired doneness. Remove and rest.
7
Grill Chicken: Place chicken pieces or skewers over direct heat. Grill for 4-6 minutes per side, until golden brown and cooked through (165°F / 74°C internal temperature). Move to indirect heat if browning too quickly.
8
Grill Vegetables: Cook seasoned vegetables or skewers over direct heat for 5-7 minutes, turning occasionally, until tender-crisp and nicely charred. Work in batches if necessary to avoid overcrowding.
9
Rest & Serve: Transfer all cooked meats to a platter and tent with foil to rest for 5-10 minutes. Arrange meats and vegetables on a large serving platter. Garnish with fresh herbs and a squeeze of lemon juice. Serve immediately.

The Ultimate Mixed Grill: Sizzling Meats & Veggies on the BBQ

The Ultimate Mixed Grill: Sizzling Meats & Veggies on the BBQ

📝 Ingredients

👩‍🍳 Instructions

💡 Notes

🥗 Nutrition (per serving)

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