Mediterranean mixed grill of meat and vegetables

Ingredients

• 2 lamb chops
• 2 chicken breasts, cut into strips
• 150 g chorizo, sliced
• 1 red bell pepper, cut into strips
• 1 zucchini, cut into long slices
• 1 red onion, quartered
• 4 tbsp olive oil
• 3 cloves garlic, finely chopped
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• For the herb butter: 100 g softened butter
• 2 tbsp fresh parsley, finely chopped
• 1 clove garlic, finely chopped
• Pinch of sea salt
• Lemon wedges for serving

Instructions

1. 1

   Make the marinade: mix olive oil, garlic, rosemary, thyme, paprika, salt and pepper in a bowl. Distribute over the meat and vegetables and let marinate for at least 30 minutes at room temperature.Meanwhile make the herb butter: stir softened butter, chopped parsley, one clove of garlic and a pinch of sea salt together. Wrap in plastic wrap and place in the refrigerator until use.Heat the cast-iron grill plate over medium-high to high heat. Let the plate get very hot, this takes about 3 to 5 minutes. Lightly brush the ridged side with a thin layer of oil using a kitchen brush.Grill the lamb chops first: place them on the grill plate and press lightly. Grill 3 to 4 minutes per side for a nice pink center. Then place them on a plate and loosely cover with aluminum foil.Grill the chicken breast strips in the same pan, 3 to 4 minutes per side, until golden brown and cooked through. Add the chorizo slices halfway through and fry them 1 to 2 minutes per side until crispy.Grill the vegetables last: bell pepper, zucchini and red onion go 2 to 3 minutes per side on the grill plate. Sprinkle with a pinch of sea salt as soon as they come off the plate.Arrange everything on a large platter. Place a few slices of herb butter on the still-warm meat so it melts. Garnish with fresh parsley and lemon wedges and serve immediately.