Barbecued Mixed Grill with Corn


Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

I am crazy about mixed grills — they are something my mother always made for us and remind me of restaurants in Greece where you can just order lamb chops by the kilo and they come out barbecue-grilled with oregano and a squeeze of lemon. Here I make them with a whole fillet of veal, and potatoes and onions roasted amongst the coals. We love a dollop of sour cream or Greek yoghurt and an extra drizzle of olive oil over our potatoes. You might like a tomato salad and bread to finish off this display.


  • 125 g( oz) butter, softened
  • tablespoons finely chopped herbs, (thyme, basil, parsley, mint)
  • 6 potatoes, scrubbed but not peeled
  • 6 small red onions, peeled
  • juice of lemons
  • 4 tablespoons olive oil
  • 1 teaspoon dried oregano, crushed between your fingers
  • 1 × 350 g(12 oz) veal fillet
  • about 14 young lamb cutlets, trimmed of excess fat
  • 6 corn cobs, husks removed, halved if large
  • 350 g(12 oz) sour cream or greek-style natural yoghurt butter, to serve


Beat the butter and herbs together. Put on a sheet of foil in a fat little sausage shape, roll up tightly and put in the fridge to firm up.

Preheat the barbecue or chargrill. Rinse the potatoes and prick the skins here and there. While they are still wet, lay each potato on a square of foil. Sprinkle quite generously all over with salt, then wrap up the foil parcels tightly. Do the same with the onions. Put the parcels directly into the coals, if that’s the style of your barbecue, or over the flame on a rack. Cook for 10 minutes, turning a couple of times with tongs, before you add the meat.

Meanwhile, mix the lemon juice with the oil and add the oregano. Add a few grinds of black pepper and ½ teaspoon or so of salt. Put the whole veal fillet onto the barbecue rack and cook until the underside is deep golden. Turn, brushing the cooked side with the lemon dressing. Add the cutlets and corn to the rack and, when the undersides are golden, turn them over and brush the cutlets with the dressing. Keep turning the potatoes and onions, too. Turn the meat and corn again, brushing the meat with dressing. When the meat is golden and a bit crispy in places, put it on a serving platter and drizzle the remaining dressing over the top. The whole fillet should ideally be cooked through but still pink inside. Leave them to rest for a minute or so and then cut the fillet into fairly thick slices.

Check that the potatoes and onions are soft, then unwrap and add to the platter. Cut a deep slash in the potatoes, pinch their bottoms to fluff them up and then mash the tops a bit with a fork. Top with sour cream or yoghurt. Slice the herb butter and serve alongside some plain butter for people to have with their corn.