Barbecue platter

The ultimate backyard BBQ bonanza

Serves

8 - 10

Prep Time

30 mins

Cook Time

15 mins

This summer barbie platter epitomises a sunny, outdoor feast. Smoky, grilled flavours meet fresh, vibrant accents. It offers a variety of textures, from succulent, tender pieces to crispy bites. This platter is a celebration of summer's bounty, ideal for sharing with mates under the open sky.

Beef + Lamb New Zealand

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Ingredients

beef

600g Quality Mark rump steaks
4 Quality Mark rib eye steaks on the bone

marinade for beef

4 garlic cloves
crushed
2 Tbsp chopped fresh thyme
1 tsp salt and pepper
2 Tbsp olive oil

lamb

8 Quality Mark lamb loin chops

rosemary and anchovy butter

2 Tbsp chopped fresh rosemary
2 garlic cloves
crushed
3 anchovy fillets
chopped
1 Tbsp lemon zest
½ tsp ground black pepper
2 Tbsp butter
room temperature

kebabs

500g Quality Mark beef steaks
cut into 2cm cubes
1 red capsicum
cubed
1 yellow capsicum
cubed
1 courgette
sliced
1 red onion
cubed
8 wooden skewers
1 tsp garlic powder
½ tsp smoked paprika
1 Tbsp olive oil

Method

for beef

Combine the garlic, thyme, salt, pepper and oil in a small bowl. Brush onto the meat before and during cooking.

Preheat a BBQ to a medium heat. Cook the steaks for 3 or 4 minutes each side or until done to your liking.

for lamb

Mash together the rosemary, garlic, anchovies, zest, pepper and butter until well combined.

Season the lamb chops and place them onto the BBQ cooking for 5 minutes on each side or until done to your liking. Remove and smother with a little more butter before serving.

for kebabs

Thread the pieces of beef, peppers, courgette and onion onto the wooden skewers mixing up the colours and meat.

Combine the garlic powder, paprika and oil. Brush the kebabs with the oil before and during cooking.

Place the kebabs onto a preheated BBQ for 3 or 4 minutes before turning for even cooking.

Serve hot with your choices of dips and chutneys.