Mixed grill with rosemary potatoes and caramelized onion sauce!

Sometimes, when I have several types of meat in the fridge and want to cook them all at once without any hassle, I make a simple mixed grill, with rosemary roasted potatoes and a quick caramelized onion sauce. If I have pickles at home, I end up with a complete meal without much effort.

Quick Info

Total time: about 2 hours and 30 minutes (including marinating)
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Servings: 3 people
Difficulty: easy to medium
Recipe type: hearty lunch or dinner suitable for family or a relaxed meal with friends

Ingredients

For the mixed grill:
3 slices of pork shoulder
3 slices of oven-baked chicken breast (fresh or previously cooked)
salt
pepper
nutmeg
oil

For the rosemary potatoes:
8-9 medium-sized potatoes
3-4 tablespoons olive oil
salt
pepper
paprika
2-3 sprigs of fresh rosemary

For the caramelized onion:
1 large onion
3 tablespoons sugar
100 ml balsamic vinegar

Preparation method

1. Preparing the meat
Wash the meat and pat it dry with a kitchen towel to remove excess water. Sprinkle salt, pepper, and a pinch of nutmeg on both sides. Brush each piece with a little oil. Place the meat in a covered container and leave it in the fridge for two hours. Marinating is not mandatory, but it enhances the flavor.

2. Rosemary potatoes
Peel the potatoes, wash them well, and cut them lengthwise into quarters. Dry them with a cloth, preferably a fabric one to avoid paper residue. Place the potatoes in a bowl, add salt, pepper, paprika, olive oil, and the broken rosemary sprigs (not chopped). Mix everything by hand to ensure they are evenly coated. Transfer to a baking dish in a single layer. Bake in the oven at 200°C for about 60 minutes. After half an hour, gently stir with a spatula, just enough to prevent sticking and allow even browning.

3. Caramelized onion sauce
While the potatoes are in the oven, I prepare the sauce. Place the sugar in a small saucepan over low heat and let it melt without burning. Add the sliced onion. Stir well to coat with the melted sugar. Once the onion starts to soften, pour the balsamic vinegar over it. Let everything simmer on low heat for about 15 minutes until the liquid reduces and the vinegar aroma becomes milder.

4. Grilling the meat
When the potatoes have about 20 minutes left, take the meat out of the fridge. Heat a grill pan well. Place the slices of meat on it and cook over medium heat. The chicken breast, if already cooked, needs about 10 minutes just to get grill marks and heat through. The pork shoulder should be cooked for about 15 minutes, turning it on both sides.

5. Serving
On a plate, place pieces of both types of meat, a portion of rosemary potatoes, and a spoonful of caramelized onion sauce. At the table, add pickles to taste. I serve the sauce separately, so everyone can add as much as they like.

Why I make this recipe often

It’s easy to organize when I have multiple types of meat and don’t want to cook separately. The potatoes and sauce pair well with any type of meat, and the ingredients are common. I prepare everything in parallel, so I don’t spend too much time in the kitchen. I've noticed that it reheats well, especially the potatoes and pork.

Tips and variations

Tips

Don’t overcrowd the potato baking dish, as they will steam instead of browning.
If you want the onion sauce to be thicker, let it reduce more.
For the meat, it’s important to have it dry on the surface before placing it on the grill; otherwise, it will stick.
Substitutions

Nutmeg can be omitted if you don’t have it on hand.
You can use any combination of meat you prefer (beef, turkey, sausages) as long as you keep the basic seasonings.
Instead of olive oil for the potatoes, you can use sunflower oil, as long as it’s of good quality.
Variations

You can add a few whole garlic cloves among the potatoes for extra flavor.
For a spicier taste, increase the amount of paprika or add hot paprika.
The onion sauce also works with a dash of black pepper if you prefer it spicier.
Serving ideas

Serve alongside pickled cucumbers, bell peppers, or sauerkraut.
It pairs well with a white cabbage salad.
For a more festive presentation, place the meat on a large platter and the potatoes separately, with the sauce in a small bowl.

Frequently asked questions

1. What type of meat works best for this mixed grill?
I’ve tested it with pork shoulder and chicken breast, but any lean pork or chicken works well. Sometimes I add a few slices of sausage if I have some.

2. What if I don’t have fresh rosemary?
Dried rosemary works too, but use less since it’s more potent in flavor.

3. Can I prepare the potatoes a day in advance?
Yes, the roasted potatoes keep well in the fridge and can be reheated in the oven.

4. Do I need to caramelize the sugar for the sauce, or can I use honey?
Caramelized sugar gives the specific flavor. Using honey will make the sauce sweeter and less intense.

5. Can I marinate the meat overnight?
Yes, if you have time, the meat can stay in the fridge from the evening until the next day, and it actually improves the flavor.

Nutritional values (estimates)

One serving (one slice of pork, one slice of chicken, one portion of potatoes, sauce) contains approximately 600-700 kcal, with about 35g of protein, 20-25g of fat, and 70-80g of carbohydrates, depending on the amount of oil and meat used. The actual value varies based on the size of the potatoes and the proportion of meat.

Storage and reheating

The meat and potatoes keep well in the fridge for 1-2 days in covered containers. They can be reheated in the oven or in a pan. The onion sauce can be stored in the fridge for 3-4 days in a small jar. Reheating on low heat works; if it thickens too much, add a little water or vinegar.

This recipe is practical and easily adapts to what you have in the fridge. It doesn’t require complicated ingredients and doesn’t take much time if you organize yourself a bit.

 Ingredients: For the mixed grill: 3 slices of pork shoulder, 3 slices of baked chicken breast, salt, pepper, nutmeg, oil. For the rosemary potatoes: 8-9 medium potatoes, 3-4 tablespoons of olive oil, salt, pepper, paprika, 2-3 sprigs of fresh rosemary. For the caramelized onions: 1 large onion, 3 tablespoons of sugar, 100 ml of balsamic vinegar.

 Tags:  mix grill