Mediterranean Diet Mixed Grilled Meat Platter
Savor the vibrant flavors of the Mediterranean with this Mixed Grilled Meat Platter, a feast for carnivores and foodies alike. Featuring juicy marinated chicken breasts, tender lamb chops, and succulent pork medallions, this dish shines with a zesty marinade of olive oil, fresh lemon juice, garlic, and aromatic herbs like rosemary and thyme. Grilled to perfection, the smoky meats are complemented by charred red onions and colorful bell peppers, creating a balanced and visually stunning meal. Ideal for summer cookouts or dinner parties, this Mediterranean-inspired platter pairs beautifully with whole-grain pita or a crisp Greek salad for a healthy, crowd-pleasing spread. Ready in under an hour, this recipe is a delicious celebration of bold, wholesome Mediterranean flavors!
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Recipe Information
Ingredients
- 2 pieces boneless chicken breasts
- 4 pieces lamb chops
- 0.5 pounds pork tenderloin
- 0.25 cup olive oil
- 0.25 cup lemon juice
- 4 pieces garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 piece red onion, sliced
- 2 pieces bell peppers, assorted colors, sliced
Instructions
In a large mixing bowl, combine olive oil, lemon juice, minced garlic, rosemary, thyme, oregano, salt, and black pepper to make the marinade.
Cut chicken breasts into halves and pork tenderloin into 1-inch thick medallions.
Place chicken, lamb chops, and pork medallions into the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, ideally overnight.
Preheat a grill to medium-high heat.
Remove the marinated meats from the fridge and let them come to room temperature for about 20 minutes before grilling.
Grill the chicken breasts, lamb chops, and pork medallions, turning occasionally, until they are evenly cooked and have nice grill marks. This should take about 6-8 minutes per side, depending on thickness.
Once cooked, remove the meats from the grill and let them rest for 5 minutes before slicing.
While the meats are resting, grill the sliced red onion and bell peppers until tender, about 5 minutes.
Arrange the grilled meats and vegetables on a large platter. Serve immediately with a side of whole-grain pita or a fresh Greek salad.
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 76.1 g | 380% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 3839 mg | 167% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 23.0 g | ||
| Protein | 285.8 g | 572% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 264 mg | 20% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4828 mg | 103% | |
*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.
