Paleo Mixed Grilled Meat Platter
Satisfy your primal cravings with this Paleo Mixed Grilled Meat Platter, a hearty feast that’s perfect for meat lovers and barbecue enthusiasts alike. Featuring bone-in chicken thighs, juicy beef steaks, and tender lamb chops, each cut is marinated in a bold blend of olive oil, garlic, fresh rosemary and thyme, lemon juice, smoked paprika, sea salt, and black pepper for maximum flavor. Carefully grilled to perfection, this meat platter offers a stunning medley of textures and smoky char, complemented by the fragrant herbs. Ready in just over an hour, it's an ideal centerpiece for summer gatherings, paleo-friendly meals, or any occasion that calls for impressive grilled cuisine. Serve hot with a drizzle of fresh lemon and extra herbs for a meal that's as visually appealing as it is delicious!
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Recipe Information
Ingredients
- 4 pieces bone-in chicken thighs
- 2 pieces beef steak (such as ribeye or sirloin)
- 4 pieces lamb chops
- 6 tablespoons olive oil
- 4 units garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh lemon juice
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
Instructions
In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, lemon juice, sea salt, black pepper, and smoked paprika. Mix all ingredients well to form a marinade.
Place the chicken thighs, beef steaks, and lamb chops into a large, shallow dish or a resealable plastic bag. Pour the marinade over the meats, ensuring each piece is well coated.
Cover the dish with plastic wrap or seal the bag and place it in the refrigerator to marinate for at least 1 hour, and up to overnight for maximum flavor.
Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Start grilling the chicken thighs first as they take the longest to cook. Place them skin-side down on the grill and cook for 10-12 minutes on each side, or until the internal temperature reaches 165°F (74°C).
While the chicken is cooking, place the beef steaks on the grill. Cook for about 4-6 minutes on each side for medium-rare, or longer depending on your preference. Use a meat thermometer to check for a temperature of 135°F (57°C) for medium-rare.
Lastly, add the lamb chops to the grill. Cook for about 3-4 minutes on each side for medium-rare, checking for an internal temperature of 145°F (63°C).
Once all the meats are cooked to your desired doneness, remove them from the grill and let them rest on a cutting board for about 5 minutes to allow the juices to redistribute.
Arrange the grilled chicken, beef, and lamb on a large platter for serving. Garnish with additional fresh herbs if desired. Serve hot and enjoy your flavorful Paleo Mixed Grilled Meat Platter!
Nutrition Facts
Calories |
5643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 452.2 g | 580% | |
| Saturated Fat | 147.3 g | 736% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1546 mg | 515% | |
| Sodium | 5942 mg | 258% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.0 g | ||
| Protein | 359.1 g | 718% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 4676 mg | 100% | |
*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.
