Get out the skewers – it's grilling time! Here's an easy how-to on making a mixed grill platter that will feed a crowd.
The best thing about this recipe is that it's more of a technique and can be stretched out easily. More vegetarians? Make extra grilled veggie skewers! Got a bunch of carnivores coming over? Double the kielbasa or add another rack of ribs!
Mixed Grill for 4
For the veggies:
1 Vidalia onion
1 pint of mushrooms
1 bottle of Italian dressing (you can use olive oil and vinegar if you'd like)
Prepare your veggies by thoroughly washing and drying everything. Cut the top off the pineapple, then cut it in half lengthwise. Cut it in half-moon slices about 1/2" thick and peel each slice, removing the core. Set aside.
The zucchini should be cut in half length-wise, then in half again cross-wise. Toss with some of the Italian dressing to prevent sticking.
Cut the onion and tomatoes in large cubes and thread with the mushrooms onto skewers. Brush liberally with the Italian dressing.
Additional options for veggies that grill well are romaine lettuce hearts, cut in half lengthwise (for an incredible Caesar salad), asparagus, and bell peppers.
For the meats:
1 kielbasa (or similar smoked sausage)
4 boneless, skinless chicken thighs
1 rack of St. Louis-style ribs, cut into 1- or 2-bone pieces
1 cup of BBQ sauce (I used Sticky Fingers Carolina sauce)
2 cups of Korean BBQ marinade
Toss the ribs with one cup of Korean BBQ marinade and bake them in a 350-degree oven for 90 minutes, covered tightly with aluminum foil. Cool, then marinate them in the rest of the Korean BBQ sauce and keep refrigerated until ready to grill. This step can be done the day before.
Cut the kielbasa into 3" lengths and set aside. Season the chicken with salt and pepper and 1 T. of the Italian dressing (to keep it from sticking to the grill).
How to Grill Everything
Get your grill good and hot – if you're using charcoal, get to the white, ashy coal stage. Grill the vegetables and pineapple first; they take the least amount of time. They just need about two minutes on each side over direct heat.
Kielbasa and ribs go next – because they're both already cooked, you just want to grill the marinade in and cook the sausage through. Start with three minutes on each side over direct heat and then move the kielbasa over the cool side of the grill as you continue to monitor the ribs for a total of 20 minutes of cooking time.
Chicken goes on last, to avoid cross-contamination. Do a quick sear over direct heat for three minutes per side. Move to indirect heat and cover, cooking for an additional five minutes per side. Let it rest for about ten minutes then serve it sliced up on the platter.
This looks like a ton of food, and you WILL have leftovers, but you'll want to supplement it with something starchy to fill everyone up. Hawaiian dinner rolls, pasta salad, or rice would all be good options.
**All of this photos in this article are by Sarina Petrocelly.
Do you have a favorite mixed grill combination or marinades you like to use? Tell your grilling secrets in the comments!