- Serves10
- Cook time20 minute
- Prep time20 minute, + 10 mins marinating, & 5 mins resting time
We used Curtis Stone's BBQ Teppanyaki Plate to create this colourful mixed grill platter, which has something for everyone.
Ingredients
- 6 Coles RSPCA Approved Chicken Thigh Fillets, halved
- 1/4 cup (60ml) olive oil
- 2 garlic cloves, crushed
- 2 tsp ground paprika
- 1 lemon, rind finely grated, juiced
- 2 tsp dried thyme
- 1 tbs olive oil, extra
- 1 bunch asparagus, woody ends trimmed
- 1 bunch baby broccoli, halved lengthways
- 1 sweet potato, cut into 1cm-thick slices
- 1 red onion, cut into 1cm-thick slices
- 2 corn cobs, husks and silk removed, halved, quartered lengthways
- 2 Coles Australian No Added Hormones Beef Scotch Fillet Steaks
Vegetable skewers
- 1 pkt mixed capsicums, seeded, cut into 3cm pieces
- 1 red onion, coarsely chopped
- 1 zucchini, thickly sliced
- 1 small eggplant, cut into 3cm pieces
- 50g cup mushrooms
- 250g vine-ripened cherry tomatoes
Herb sauce
- 1/2 cup basil leaves
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 60g baby rocket leaves
- 1 garlic clove, crushed
- 2 anchovy fillets, finely chopped
- 2 tbs sherry vinegar
- 1/3 cup (80ml) olive oil or avocado oil
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Place the chicken in a large bowl. Add the oil, garlic, paprika, lemon rind, lemon juice and thyme. Season. Toss to combine. Cover and place in the fridge for 10 mins to develop the flavours.
Step 2
Meanwhile, to make the vegetable skewers, thread the capsicum, onion, zucchini, eggplant, mushrooms and some tomatoes onto metal or soaked bamboo skewers. Thread the remaining tomatoes onto separate skewers.
Step 3
To make the herb sauce, place the basil, mint, coriander, rocket, garlic, anchovy, vinegar and oil in a blender and blend until smooth. Season.
Step 4
Heat a barbecue grill or chargrill on high. Brush the extra oil over the asparagus, baby broccoli, sweet potato, onion, corn, vegetable skewers and tomato skewers. Season. Cook, in batches, turning occasionally, for 4-6 mins or until lightly charred and tender. Transfer to a platter.
Step 5
Add a little herb sauce to the chicken and toss to combine. Cook chicken on the grill for 4 mins each side or until cooked through and lightly charred. Transfer to a plate and loosely cover.
Step 6
Season the steaks and spray with olive oil spray. Cook for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest. Thickly slice.
Step 7
Arrange the vegetable skewers, chicken, tomato skewers, steak, corn, onion, asparagus, baby broccoli and sweet potato on a serving platter. Drizzle steak with a little herb sauce and serve with the remaining herb sauce.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Hang onto any leftover herb sauce by storing it in a screw-top jar in the fridge for up to 3 days.
Use it up: If you have leftover steak, use it in sandwiches, pasta or burgers. Try Luke Mangan’s Scotch Fillet Steak Burgers.
Mixed grill platter
- Serves10
- Cook time20 minute
- Prep time20 minute, + 10 mins marinating, & 5 mins resting time
Ingredients
- 6 Coles RSPCA Approved Chicken Thigh Fillets, halved
- 1/4 cup (60ml) olive oil
- 2 garlic cloves, crushed
- 2 tsp ground paprika
- 1 lemon, rind finely grated, juiced
- 2 tsp dried thyme
- 1 tbs olive oil, extra
- 1 bunch asparagus, woody ends trimmed
- 1 bunch baby broccoli, halved lengthways
- 1 sweet potato, cut into 1cm-thick slices
- 1 red onion, cut into 1cm-thick slices
- 2 corn cobs, husks and silk removed, halved, quartered lengthways
- 2 Coles Australian No Added Hormones Beef Scotch Fillet Steaks
Vegetable skewers
- 1 pkt mixed capsicums, seeded, cut into 3cm pieces
- 1 red onion, coarsely chopped
- 1 zucchini, thickly sliced
- 1 small eggplant, cut into 3cm pieces
- 50g cup mushrooms
- 250g vine-ripened cherry tomatoes
Herb sauce
- 1/2 cup basil leaves
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 60g baby rocket leaves
- 1 garlic clove, crushed
- 2 anchovy fillets, finely chopped
- 2 tbs sherry vinegar
- 1/3 cup (80ml) olive oil or avocado oil
Method
Step 1
Place the chicken in a large bowl. Add the oil, garlic, paprika, lemon rind, lemon juice and thyme. Season. Toss to combine. Cover and place in the fridge for 10 mins to develop the flavours.
Step 2
Meanwhile, to make the vegetable skewers, thread the capsicum, onion, zucchini, eggplant, mushrooms and some tomatoes onto metal or soaked bamboo skewers. Thread the remaining tomatoes onto separate skewers.
Step 3
To make the herb sauce, place the basil, mint, coriander, rocket, garlic, anchovy, vinegar and oil in a blender and blend until smooth. Season.
Step 4
Heat a barbecue grill or chargrill on high. Brush the extra oil over the asparagus, baby broccoli, sweet potato, onion, corn, vegetable skewers and tomato skewers. Season. Cook, in batches, turning occasionally, for 4-6 mins or until lightly charred and tender. Transfer to a platter.
Step 5
Add a little herb sauce to the chicken and toss to combine. Cook chicken on the grill for 4 mins each side or until cooked through and lightly charred. Transfer to a plate and loosely cover.
Step 6
Season the steaks and spray with olive oil spray. Cook for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest. Thickly slice.
Step 7
Arrange the vegetable skewers, chicken, tomato skewers, steak, corn, onion, asparagus, baby broccoli and sweet potato on a serving platter. Drizzle steak with a little herb sauce and serve with the remaining herb sauce.