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Carnivore's delight - A MIXED GRILL of chicken, lamb, chorizo sausage and filet mignon – start those barbecues, because something delicious is on the way!

I have many fond memories of my first job in Toronto, working for the great Ben and Yael Dunkelman’s fine dining restaurant at Yonge and St. Clair. In my mind, they were the original foodies. They loved everything about food and they aspired to always align quality ingredients with culinary technique to produce superior, memorable flavours.

This recipe is a tribute to them! I have a very clear memory of them coming into the restaurant right after a trip to California. Yael asked me to join them at “table 9”; she’d instructed the chef to prepare a MIXED GRILL.

It wasn’t long before a large platter of grilled meats arrived at the table, accompanied by a number of sauces. Yael guided us through tasting each – we spoke of doneness, texture, flavour and the pleasure of being able to enjoy so many different flavours at one sitting. Everything, including the company, exceeded my expectations.

Here’s what I considered when preparing this recipe:

MEATS – This recipe is all about assortment, and in my mind the more the merrier. I suggest you always bring the meat to come to room temperature before you season it and head to grill. Doing so allows the meat to cook more evenly. You'll see me serve this main with grilled lemons on the side which I think add a fabulous flavour boost to all grilled meat.

TECHNIQUE – My dear friend Adam gets all the praise for first discussing how to grill items on the barbecue using radiant heat. The concept is simple – allow one-half of the grill to operate while leaving the other off. Grilling on the “off” side allows us to cook meats at a higher grill temperature without flare-ups.

SAUCES – Although my first foray with MIXED GRILL involved dipping lamb into a garlic marmalade (Yael’s brilliant idea!) I opted for two equally flavourful options you may wish to make: Head HERE for my MANGO SALSA recipe, and HERE for a delicious CHIMICHURRI sauce. The third sauce I serve with this meal is KIMCHI, a Korean condiment made from spiced, pickled cabbage. Yum!

Finally, I suggest you consider patience and confidence; remember, there’s no need to rush. These meats can be cooked in sequence as I did. Cover them with a bit of tin foil to keep them warm as you move on to the next batch, then, serve them together for all to enjoy.

Four distinctly flavoured meats, grilled to perfection, served with tasty accompaniments – if you’re a meat eater, what’s not to love about a MIXED GRILL!

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