Italian Mixed Grill BBQ

Easy summer mixed grill, finished with a fresh herb olive oil. Good for pork, lamb, chicken, sausage and beef. Mix it up and have fun!


  • Lamb Chops
  • Pork Chops or Sliced Pork Shoulder
  • Chicken Legs or Breast, cut into pieces
  • Sausage
  • Small Rib Eye Beef Steak
  • Olive Oil
  • Salt
  • Pepper
  • Fresh Herbs: Rosemary, Thyme, Sage, Parsley
  • 23 Cracked, Unpeeled garlic cloves
  • Lemon wedges for garnish


  1. Choose thinner cuts of meat that have a bit of fat and bone. Extra lean pork or beef will turn hard and tough on a grill so you need a bit of fat and bone to keep things succulent. You can figure on having one piece of each type of meat per person, so each piece should not be that large.
  2. Generously season the meats with salt and pepper and layer the slices with fresh herbs like rosemary, sage and thyme. You can do this the morning of the BBQ. Let the meats come up to room temperature before grilling.
  3. Get the grill good and hot. You’ll know it’s hot enough if you can’t hover your hand above the grill for less than five seconds.
  4. Cook the meats until done, but remember, you’ll be cooking in batches, and keeping the meats warm, so pull them off the grill slightly under done.
  5. Warm up 1/4 cup of olive oil in a deep sauce pan. Toss more of the fresh herbs and a few cracked cloves of garlic into the pot. Be careful because the herbs will make the oil bubble, hiss and steam. Let the herbs cook for about 30-45 seconds then pour the herb scented oil over the grilled meats and eat immediately!
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