The Meat Club has a great variety of meat types and cuts that you can use to create this beautiful greek style meat platter. This is a great thing to serve at a get together with adults and kids because there is sure to be something for everyone! The three products you need from the Meat Club for this meat platter are:
500 g eye fillet (for the Beef and Vegetable Kebabs)
1kg lamb chops (for the Garlic and Rosemary Lamb Chops)
500g lean beef mince (for the Greek Style Meat Balls)
Beef and Vegetable Kebabs
For the marinade
2 tbsp. olive oil
1 tbsp. lemon juice
2 tsp Dijon mustard
1 tsp wholegrain mustard
1 tbsp. honey
1 tsp dried oregano
2 sprigs fresh rosemary, finely chopped
3 – 4 tbsp. red wine (optional)
For the kebabs
500g eye fillet
2 red capsicum
1 large red onion
Mix all of the ingredients for the marinade together. Place the eye fillet in a ceramic dish and pour the marinade over the meat. Cover with plastic wrap and marinate in the fridge for at least 4 hours or overnight if you can.
Remove the meat from the marinade and cut into cubes. Then cut the vegetables in to cubes, they should be similar in size to the meat cubes. Thread the meat and vegetables onto bamboo skewers. Pre-heat a BBQ or grill to high. Grill the skewers for 5 minutes either side or until the meat is cooked through and the vegetables are tender.
Garlic and Rosemary Lamb Chops
3 garlic cloves
2 tbsp. extra-virgin olive oil
2 sprigs fresh rosemary, leaves removed
1 tsp salt
1/2 tsp black pepper
6 lamb chops
Combine the garlic, olive oil, rosemary, salt and pepper in the bowl of a small food processor. Blend until the garlic and rosemary are finely chopped. Rub the garlic and rosemary paste all over the lamb chops. Place the lamb chops in a single layer in a ceramic dish, cover and leave in the fridge to marinate overnight of for at least 4 hours.
Pre-heat a BBQ or grill plate to high. Grill the lamb chops for 10 minutes each side, or until the meat is cooked through.
Greek Style Meatballs
1kg of pork and beef mince
1 cup of breadcrumbs
¼ cup cooking cream
2 teaspoons of Italian mixed herbs
salt and pepper to taste
2 tablespoons of peanut oil (or any frying oil of your choice)
In a large mixing bowl, combine your pork and beef mince and mix till well combine. Now add your breadcrumbs, eggs, cooking cream, and some herbs. I like to use mixed Italian herbs but you can use any herbs of your choice. Add salt and pepper to taste.
Depending on the size you want your meatballs, roll 1 teaspoons of the mixture into a ball. Transfer to a plate. Repeat with the remaining mixture.
In a heavy based frying pan, heat 2 tablespoons of peanut oil over medium-high heat. Add some meatballs. Cook for 4 minutes or until just browned. Do not to put too many meatballs in the frying pan, otherwise they will soak up too much oil and not cook as quickly. Repeat this step till all your meatballs are cooked.