Name: Summer Mixed Grill Platter with Herbed Rice Pilaf and Charred Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts (about 8 oz each); 8 oz beef sirloin steak, cut into 1-inch cubes; 2 fillets of white fish (such as cod or tilapia, about 6 oz each); 2 cups cooked long-grain rice (jasmine or basmati); 1/2 cup diced red bell pepper; 1/2 cup diced zucchini; 1/2 cup diced red onion; 1/2 cup cherry tomatoes, halved; 2 tbsp olive oil, divided; 2 tbsp lemon juice; 2 garlic cloves, minced; 1 tsp dried oregano; 1/2 tsp smoked paprika; 1/2 tsp salt, plus extra for seasoning; 1/4 tsp black pepper; 2 tbsp chopped fresh parsley; Lemon wedges, for serving

Summer Mixed Grill Platter with Herbed Rice Pilaf and Charred Vegetables

FragrantBanana1993

This Summer Mixed Grill Platter brings together the best of land and sea—juicy chicken, tender beef, and flaky grilled fish—served atop a fragrant herbed rice pilaf bursting with charred summer vegetables. The quick marinade infuses the proteins with Mediterranean flavors while keeping them moist and tender. Grilling the vegetables until just charred adds irresistible smokiness and color, making this dish as beautiful as it is delicious. Perfect for a warm evening, this platter is crowd-pleasing, customizable, and ideal for sharing al fresco.

Ingredients

Instructions

In a large bowl, whisk 1 tbsp olive oil, lemon juice, garlic, oregano, smoked paprika, 1/2 tsp salt, and black pepper. Add chicken, beef cubes, and fish fillets, tossing well to coat. Let marinate for 10–15 minutes while you prep other ingredients.
Preheat grill or grill pan to medium-high. (Alternatively, use a broiler.)
Toss bell pepper, zucchini, red onion, and cherry tomatoes with remaining 1 tbsp olive oil and a pinch of salt. Spread onto a grill basket or thread onto skewers.
Grill vegetables 8–10 minutes, turning occasionally, until charred and just tender. Remove and set aside.
Grill chicken breasts and beef cubes 5–7 minutes per side, until chicken is cooked through (internal temp 165°F) and beef is desired doneness. Grill fish 3–4 minutes per side, until opaque and flaky. Remove meats and let rest 5 minutes.
Meanwhile, heat cooked rice in a large skillet over medium heat. Stir in grilled vegetables and fresh parsley; cook 2 minutes until heated through. Season with salt to taste.
Slice chicken and fish. Arrange grilled meats and herbed vegetable rice pilaf on a platter. Garnish with lemon wedges and extra parsley. Serve immediately.