Keto Mixed Grilled Meat Platter
Treat yourself to a protein-packed feast with this irresistible Keto Mixed Grilled Meat Platter, a perfect centerpiece for your next barbecue or dinner party. Featuring succulent boneless chicken thighs, tender ribeye steaks, and crispy pork belly slices, each cut is infused with the bold flavors of a zesty marinade made with olive oil, garlic, fresh rosemary, thyme, lemon juice, and smoked paprika. This dish is a keto-lovers' dream, offering a delicious medley of textures and smoky, herbaceous flavors in every bite. With just 20 minutes of prep time and all the grilling done in under 30 minutes, it’s an easy recipe that doesn’t skimp on flavor. Serve this low-carb, high-protein powerhouse with grilled veggies or a crisp garden salad for a complete, satisfying meal that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken thighs
- 2 300 grams each ribeye steaks
- 400 grams pork belly slices
- 100 milliliters olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
Instructions
In a large mixing bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, lemon juice, salt, black pepper, and smoked paprika to create the marinade.
Place the chicken thighs, ribeye steaks, and pork belly slices into the bowl with the marinade. Ensure each piece of meat is well coated.
Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour. For best results, marinate overnight.
Preheat the grill to medium-high heat, ensuring the grill grates are clean and lightly oiled.
Start by placing the chicken thighs on the grill. Cook each side for about 6-7 minutes until fully cooked through and a thermometer reads 75°C (165°F).
Next, place the ribeye steaks on the grill. Cook each side for 4-5 minutes for medium-rare, or longer if preferred. Let steaks rest for 5 minutes before serving.
Finally, place the pork belly slices on the grill. Cook each side for about 4-5 minutes, or until crispy and cooked through.
Once all meats are cooked, arrange them on a large platter. Garnish with additional rosemary and thyme if desired.
Serve hot, sharing the platter among the guests, paired with a side of grilled vegetables or a fresh garden salad for a complete ketogenic meal.
Nutrition Facts
Calories |
5293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 479.4 g | 615% | |
| Saturated Fat | 159.1 g | 796% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 5773 mg | 251% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.0 g | ||
| Protein | 243.7 g | 487% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 206 mg | 16% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3518 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
