No Meat Mixed Grill Recipes
MIXED GRILL OF SAUSAGE, CHICKEN AND LAMB WITH TANDOORI FLAVORINGS
The Indian-flavored main course uses one basic spice rub. Half is rubbed on the lamb chops, and the other half is mixed with yogurt to marinate the chicken. If you want the chicken, lamb and sausage to come off the grill at the same time, stagger them, starting with the chicken, then the lamb and finally the pre-steamed sausages, which simply need to be browned. Grill in batches for a larger crowd, cooking all the drumsticks, then all the sausages and finally the chops. The drumsticks are fine at room temperature, but the sausage and chops should be at least warm.
Provided by USA WEEKEND columnist Pam Anderson
Categories World Cuisine Recipes Asian Indian
Yield 8
Number Of Ingredients 12
Steps:
- Place sausage and 1/2 cup water in a large (12-inch) skillet. Cover and bring to a simmer. Steam until sausage loses its raw color throughout, about 8 minutes. Drain and set aside.
- In a medium bowl, mix oil, cumin, curry powder, garlic powder, ginger, salt and cayenne. Scrape half the spice mixture into another medium bowl. Add lamb chops to one bowl; toss to coat well. Stir yogurt and vinegar into other bowl; add chicken legs and toss to coat well. Set both aside to marinate.
- About 30 minutes before serving, fully preheat gas grill (10 to 15 minutes with all burners on high). Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over rack. Close lid and return grill to temperature. Make sure to have water close by to extinguish any flare-ups.
- Staggering meat additions so they all get done about the same time, place chicken on grill; close lid and grill-roast for a total of 20 minutes - 8 minutes on the first side, 8 minutes on the second side and 4 minutes longer, turning as needed toward the end to ensure doneness. Add lamb; grill-roast for a total of 8 minutes - 4 minutes on the first side and 4 minutes on the second side. Add sausage and grill-roast for a total of 4 minutes - 2 minutes on the first side and 2 minutes on the second side.
- Arrange on a large platter and serve warm with couscous.
Nutrition Facts : Calories 743 calories, Carbohydrate 4.7 g, Cholesterol 214.2 mg, Fat 52.5 g, Fiber 0.6 g, Protein 59.8 g, SaturatedFat 17 g, Sodium 1093 mg, Sugar 1.3 g
NO-MEAT MIXED GRILL
An easy and tasty way to cook vegtables
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Vegetable
Time 30m
Yield 2 as a main course, 4 as a side dish
Number Of Ingredients 9
Steps:
- Cut the sweet potato or carrots into 1cm-thick slices. Put in a pan with enough water to cover, boil for 2 mins, then drain.
- Heat the grill until hot. Line the rack with foil. Cut the courgette in half lengthways, then halve again for quarters. Slash the flesh in a criss-cross pattern.
- Line up the potato or carrots, courgettes (cut-side up) and leeks and/or asparagus in the grill pan and brush with oil. Season, then grill on one side for 3-5 mins until browned and just softened - no need to turn. As they cook, remove to a heatproof dish.
- Place the remaining vegetables and mushrooms (skin-side up) on the foil, brush with oil, season and cook for about 3-5 mins until softened and browned. Place in the dish and trickle over any cooking juices. Scatter over the nuts or seeds and return the dish to the grill for a minute or two so they lightly toast. Drizzle with a little vinaigrette and soy sauce just before serving.
Nutrition Facts : Calories 326 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.62 milligram of sodium
"MEAT COUNTER" MIXED GRILL
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 9h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- In a large saucepan of barely boiling salted water, cook the sausages for 3 minutes. Remove the pan from the heat and let the sausages cool in the liquid. Refrigerate.
- Marinate the chicken. Spoon enough salsa verde over the chicken to coat evenly.
- Marinate the lamb in the same fashion as the chicken. Let both meats marinate chilled in separate containers for about 8 hours.
- Before grilling let the sausages, chicken, and lamb sit at room temperature for 20 to 30 minutes.
- Preheat the grill to high. Clean the grate with a brass-bristle brush. Reduce the heat to medium.
- Lightly coat the sausages with oil. Season the chicken on all sides with 2 teaspoons salt, pressing it into the meat. Season the racks of lamb on all sides with 2 teaspoons salt, pressing it into the meat. Season the cut side of the lemons with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Grill the chicken and lamb racks over direct medium heat until well browned on all sides, 6 to 8 minutes, turning occasionally. Move the chicken and lamb to indirect heat and continue to cook for 10 more minutes. Leaving the chicken and lamb rack to continue cooking over indirect heat, grill the sausages over direct medium heat for about 6 to 8 minutes. Move the sausages to indirect heat to finish cooking for 4 to 6 minutes. Season the summer squash with olive oil, salt and pepper, and grill over direct heat until caramelized and fully cooked. During the last few minutes of grilling, grill the lemons cut side down over direct medium heat until well browned, about 2 minutes.
- Remove everything from the grill and let the rest at room temperature for 5 to 10 minutes. Cut the meats into serving-size pieces. Arrange on a large platter and garnish with the lemons and salsa verde.
- Soak the slices of bread in 2 tablespoons vinegar for 1 minute. Using a food processor blend all ingredients together, taste for seasoning and adjust consistency if need be.
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- Add 2 tablespoon of olive oil to the pan in medium heat. Once it’s hot, add sliced onion. Stir for 2 minutes.
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60% (23)Category Grilling & BarbequeCuisine Grilling & BarbequeTotal Time 35 mins
- Bring meat to room temperature for about an hour before grilling. Sprinkle chicken, lamb and filets with salt and pepper, rubbing them into the meats. Cut lemons in half.
- Preheat barbecue to 500°F. Turn off the heat source on one side of barbecue, and use that side to grill each type of meat to desired doneness. Begin by grilling the sausages, which should take about 6 minutes. Grill the lemon halves, cut-side down, on the grill for about 5 minutes. Transfer cooked sausage to a service platter and lightly cover with tin foil to keep warm as you continue grilling the remaining meats.
- Cook the chicken thighs for 8 minutes or until completely cooked before transferring to foil covered platter. Cook the lamb chops, 6 minutes for medium-rare, 8 minutes for well-done and transfer to service platter. End by cooking the filet mignon 2 minutes per side for medium-rare, 3 minutes per side for well-done.
- Arrange the cooked meats in an attractive manner on service platter with grilled lemons. Sprinkle with chopped mint and serve with your favourite side dishes and suggested condiments.
14 NO-MEAT GRILLING IDEAS THAT AREN’T JUST VEGGIES - BRIT …
From brit.co
Estimated Reading Time 5 mins
- Veggie Burgers: The meatless patties have grown up since the days of flat, flavorless discs that tasted like cardboard. Here are a few store-bought burgers that you can pick up and buy: Beyond Meat Beast Burger, Gardein Beefless Burger and Field Roast’s Hand-Formed Burgers.
- Grilled Tacos: Turning grilled veggies into tacos is an instant way to liven up your summer bounty of fresh squashes and portobello mushrooms. John Schlimm, the author of Griling Vegan Style, makes these handheld bites super simple.
- Grilled Fruit: Grilled peaches drizzled with balsamic vinegar or grilled bananas rolled in toasted coconut are not only vegan, quick and delicious, but they also taste sweet without any added sugar.
- S’mores: Believe it or not, vegan marshmallows exist, and they are delicious. Try Happy Healthy Life’s Campfire S’mores, buy Sweet and Sara’s readymade S’mores (available in most Whole Foods) or make your own with Dandies marshmallows, dark chocolate and vegan graham crackers.
- Grilled Pizza: With homemade pizza dough or a pre-made dough ball and some choice toppings — think vegan pesto and vegan parmesan cheese — you can turn your BBQ into a pizza oven.
- Grilled Polenta: Considered an appetizer in Italy, polenta is a gluten-free delight, especially on the grill. Whip up this summer-ready Grilled Polenta and Zucchini Salsa for something everyone will love.
- Grilled Corn: Fresh ears of corn are ripe for the grill, and this Thai-style corn on the cob rolled in roasted peanuts is a fun twist on the classic.
- Grilled Tofu: If you think tofu is boring, know that it’s all about how you season it. Putting it on the grill gives tofu a wonderful texture that’s juicy and crispy.
- Grilled Salads: Your barbecue grill can easily turn a head of romaine lettuce into an elegant summer salad with toasted pine nuts, sunflower seeds and balsamic vinegar.
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From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 6
- Light a grill. Place the chorizo, chicken, chicken livers and skirt steak in 4 separate shallow dishes and drizzle with olive oil; season with salt and pepper. Grill the chorizo and chicken pieces over high heat until lightly charred and cooked through, about 3 minutes per side. Transfer to plates. Grill the chicken livers and skirt steak until lightly charred outside and rare within, about 2 minutes per side.
- Thread an assortment of meats onto 6 long metal skewers and grill just until heated through. Serve the mixed grill with the chimichurris and roasted peppers.
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- Whisk oil, vinegar, shallot, mustard, pepper and salt in a large bowl. Reserve 1/4 cup of the marinade in a small bowl. Brush beef with 1 tablespoon of the remaining marinade. Add corn, mushroom caps, peppers, zucchini, eggplant and onion to the large bowl and toss to combine. Let stand at room temperature, stirring the vegetables once or twice, for 1 hour. Or refrigerate for up to 4 hours.
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- Place meat in a large ziptop baggie and the veggies in a separate baggie. Add about 3/4 of the marinade to the meat and the rest to the veggies. Mix well to combine. Allow to marinate for at least an hour in the refrigerator.
- Preheat grill to medium high heat and soak bamboo skewers in water. Place meat and veggies on separate skewers. Place in grill basket (meat toward the back since that will be on the hottest part of the grill) or just place directly on the grill.
- Cook over direct heat for about 7 minutes on each side or until meat is done and veggies are cooked. Remove from heat and let rest a few minutes before serving.
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