Name: Mixed Grill Platter with Brined Chicken, Pork Tenderloin, and Beef Skewers
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts (about 12 oz); 1 pork tenderloin (about 12 oz); 6 oz beef sirloin (cut into 1-inch cubes); 2 cups water; 2 tbsp kosher salt; 1 tbsp sugar; 1 tsp black peppercorns; 1 lemon (zested and juiced); 2 garlic cloves (minced); 2 tbsp olive oil; 1 tbsp Dijon mustard; 1 tsp smoked paprika; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1 red bell pepper (cut into 1.5-inch pieces); 1 small red onion (cut into wedges); 1 zucchini (cut into 1/2-inch thick rounds); Fresh parsley (for garnish); Salt and freshly ground black pepper (for seasoning)

Mixed Grill Platter with Brined Chicken, Pork Tenderloin, and Beef Skewers

ToastedMaple4052

This Mixed Grill Platter celebrates summer grilling with juicy, brined chicken, tender pork, and beef skewers, all infused with a bright, herbaceous marinade. Par-cooking the meats with a quick brine (6% salt solution) ensures they stay moist on the grill, inspired by test-kitchen rigor. Colorful vegetables add vibrancy and a satisfying char, while the smoky paprika and lemon bring everything together. It’s a protein-packed, crowd-pleasing platter perfect for sharing outdoors, rain or shine. Serve family-style for an interactive meal that’s equal parts festive and comforting.

Ingredients

Instructions

Prepare a brine: In a medium bowl, dissolve 2 tbsp kosher salt and 1 tbsp sugar in 2 cups water. Add black peppercorns, lemon zest, and half the lemon juice. Submerge chicken breasts and pork tenderloin (not the beef). Refrigerate for 20 minutes while you prep other ingredients.
Cut pork tenderloin into 1-inch medallions. Pat dry. Cut chicken into thick strips. Keep beef as 1-inch cubes.
In a large bowl, whisk together olive oil, Dijon mustard, smoked paprika, garlic, thyme, oregano, and remaining lemon juice. Divide marinade between two bowls. Add brined, patted-dry chicken and pork to one bowl; add beef to the other. Toss to coat. Cover and marinate 10 minutes.
Thread chicken, pork, and beef pieces separately onto skewers, alternating with red bell pepper, zucchini, and onion pieces. Reserve any extra marinade for basting.
Preheat grill (outdoor or grill pan) to medium-high. Brush grates lightly with oil.
Grill skewers 10-12 minutes, turning and basting occasionally with reserved marinade, until chicken and pork are cooked through (internal temp 165°F for chicken, 145°F for pork), and beef is done to your liking.
Transfer skewers to a platter. Let rest 3 minutes. Sprinkle with chopped fresh parsley and a pinch of salt and pepper. Serve hot.