in partnership with Maldon Salt

in partnership with Maldon Salt

The Ultimate Mixed Grill Platter 

by Meliz Cooks

 

Discover our latest recipe by Meliz Cooks, in partnership with Maldon Salt. Hosting soon? This recipe is perfect for sharing.

 

Who loves a fakeaway? I mean, who doesn’t love a fakeaway? I want to show you how to make the Ultimate Mixed Grill Platter, using one base marinade recipe and Maldon Chilli Sea Salt, that can be used in a variety of different ways, depending on which meat you are marinating. I have listed each of the marinade recipes and cooking methods below – if you’re hosting a crowd, you can make the whole platter (on large baking two trays), if not, feel free to just make one or two of the recipes listed below. Alternatively, marinate everything and just freeze in batches so you can just defrost and cook at a later date to save on time. All of the marinated meats below can be cooked on the same trays at the same temperature for 30-35 minutes until perfectly cooked.

 

About Maldon Salt


Maldon salt offers a little magic no matter the meal occasion, culture or cuisine. The pyramid flakes are characteristics of Maldon, recognised the world over as the finest of sea salts. Maldon's flakes release their saltiness with sweet precision, a fresh intensity and clean taste. A highly versatile ingredient that can be used at any point in the cooking process.

Crafted in small batches, Maldon salt is made like no other. A slow warmth uncovering the water’s secret, with skilled hands poised over every batch. Traditional methods and time honoured techniques passed down through the centuries make Maldon’s pyramid salt flakes unique.

Discover more on maldonsalt.com

Ingredients

Marinade Recipe (1 batch) 

  • 2 large garlic cloves, crushed to a paste  
  • 1 tbsp tatli biber salcasi (Turkish sweet (mild) red pepper paste)  
  • 1 tbsp olive oil  
  • 1 tsp pul biber  
  • 1 tsp paprika  
  • 1 tsp ground cumin  
  • 1 tsp dried oregano  
  • ½ tsp coarse black pepper

For Chicken Wings 

Serves 4-6  

  • 1kg chicken wings, cut into drums and flats  
  • 1 batch of the marinade recipe  
  • 1 tbsp olive oil  
  • 1 tsp Maldon Chilli Sea Salt

For Lamb Cutlets / Lamb Shish  

  • 1 batch of the marinade recipe  
  • 100ml milk  
  • 12 large lamb cutlets OR 1kg lamb shoulder OR a mix of both  
  • 1 tsp olive oil  
  • 1 tsp Maldon Chilli Sea Salt  
  • 4 large, long  green sivri / Charleston peppers  
  • 2 large Kapya biber / romano peppers, deseeded and cut into large chunks  
  • 1 large onion, peeled and cut into 4-6 wedges  
  • 2 tomatoes, halved.

 

For Chicken Shish  

  • 2 tbsp plain yoghurt  
  • 1 tbsp pomegranate molasses  
  • 1 tbsp clear honey  
  • 1 batch of the marinade recipe  
  • 1kg chicken thigh fillets, skinless and boneless, cut into 4cm pieces  
  • 1 tsp Maldon Chilli Sea Salt
  • 4 large, long  green sivri / Charleston peppers  
  • 2 large Kapya biber / romano peppers, deseeded and cut into large chunks  
  • 1 large onion, peeled and cut into 4-6 wedges  
  • 2 tomatoes, halved.

Method

For the Marinade

Mix together all the marinade ingredients and use as per the recipes below. 

 

For the Chicken Wings

  1. Add the chicken wings to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24. 
  2. Preheat oven to 200c Fan. 
  3. Grease a large baking tray with the olive oil.  
  4. Take the chicken wings out of the fridge 30 minutes before cooking.  
  5. Place the oiled tray in the preheated oven to heat up for 15 minutes.  
  6. Season the marinated chicken wings with the Maldon Chilli Sea Salt, stir well, then carefully lay all the chicken wings flat on the hot, oiled baking tray.  
  7. Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.  

Method for the Lamb Cutlets / Lamb Shish

  1. Add the milk to the marinade recipe and stir well until smooth. Add the lamb to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24.  
  2. Preheat oven to 200c Fan.  
  3. Grease a large baking tray with the olive oil.  
  4. Take the lamb out of the fridge 30 minutes before cooking.  
  5. Place the oiled tray in the preheated oven to heat up for 15 minutes.  
  6. Season the marinated lamb with the Maldon Chilli Sea Salt, stir well, then carefully lay the lamb on the hot, oiled baking tray along with the vegetables. 
  7. Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.  

 

Method for the Lamb / Chicken Köfte 

  1. Add the onions and peppers to a clean muslin cloth and squeeze out all the juice (keep the juice to add to the chicken shish marinade if making).  
  2. Add the drained onions, peppers to the rest of the ingredients and stir well. Cover and pop in the fridge for at least an hour but preferably overnight for all the flavours to come together. 
  3. Preheat oven to 200c Fan.  
  4. Grease a large baking tray with the olive oil.  

5. Take the mixture out of the fridge 30 minutes before cooking.  
6. Place the oiled tray in the preheated oven to heat up for 15 minutes.  
7. Shape the mixture into two extra large long köfte (you can shape them into smaller sized köfte, but please note the cooking time will reduce by at least 10 minutes to ensure the smaller köfte stay as tender as possible), making ridges at 1cm intervals along the left of the köfte using a skewer dipped in water (to prevent it from sticking to the mixture).
8. Carefully lay the köfte  on the hot, oiled baking tray along with the vegetables.
9. Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.
 

Method for the Chicken Shish 

  1. Add the yoghurt, pomegranate molasses and honey (and the reserved onion and red pepper juices, if you have them) to the marinade, and stir well until smooth.  
  2. Add the chicken to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24.  
  3. Preheat oven to 200c Fan.  
  4. Grease a large shallow baking tray with the olive oil.  
  5. Take the chicken out of the fridge 30 minutes before cooking.  
  6. Place the oiled tray in the preheated oven to heat up for 15 minutes.  
  7. Season the marinated chicken with the Maldon Chilli Sea Salt stir well, then carefully lay the chicken on the hot, oiled baking tray along with the vegetables. 
  8. Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges  

Maldon Salt

Discover Maldon Salt's range on their website.

maldonsalt.com