Greek Mixed Grill Platter (Souvlaki, Loukaniko, Lamb Chops & Gyro)

By Sprig Originals ✓ · cooked up in Sprig

The full taverna platter, engineered so everything lands hot at the same moment: oregano-marinated chicken souvlaki, seared lamb rib chops, coiled loukaniko sausage, and a quick homemade gyro loaf you grill and slice into crisp strips. A minute-by-minute grill timeline gets all four proteins, warm pita, blistered tomato and charred onion onto one board together, with lemon ladolemono and thick tzatziki to pull it all into one meal.

Ingredients

• 3/4 cup extra-virgin olive oil
• 1/3 cup fresh lemon juice (about 2 lemons)
• 2 tbsp dried Greek oregano
• 4 cloves garlic, finely grated
• 2 tsp kosher salt
• 1 tsp black pepper, coarsely ground
• 1 tsp honey

• 1 1/2 lb boneless skinless chicken thighs, cut into 1 1/4-inch cubes
• 1 tsp sweet paprika
• 6 metal or soaked bamboo skewers

• 8 lamb rib or loin chops, about 3/4 inch thick (2 lb total)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried Greek oregano

• 1 lb ground lamb
• 1/2 lb ground beef (85% lean)
• 1/2 medium yellow onion, grated and squeezed dry
• 3 cloves garlic, grated
• 2 tsp dried Greek oregano
• 1 tsp dried marjoram
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup plain dry breadcrumbs

• 1 lb loukaniko or other coarse pork sausage links
• 6 thick pocketless pita breads
• 3 tbsp olive oil, for brushing
• 1 lb ripe plum tomatoes, halved lengthwise
• 1 large red onion, cut into 1/2-inch rounds
• 2 lemons, halved

• 1 1/2 cups whole-milk Greek yogurt
• 1/2 English cucumber, grated and squeezed dry
• 1 clove garlic, grated
• 1 tbsp olive oil
• 2 tsp red wine vinegar
• 2 tbsp chopped fresh dill
• 1/2 tsp kosher salt
• 4 oz feta, cut into slabs
• 1/2 cup pitted Kalamata olives
• 1/4 cup fresh flat-leaf parsley leaves

Instructions

1. Make the ladolemono up to 2 days ahead: whisk the olive oil, lemon juice, oregano, grated garlic, salt, pepper and honey in a jar until creamy-looking. Pour off 1/2 cup into a separate bowl and reserve it, unrefrigerated, as the finishing dressing. The rest becomes your marinade.
2. Marinate the chicken 4 to 24 hours ahead: toss the chicken thigh cubes with the paprika and all of the remaining marinade in a zip-top bag; refrigerate. Two hours before cooking, rub the lamb chops with salt, pepper and oregano and leave them on a plate at cool room temperature for the last 40 minutes before grilling.
3. Mix the gyro loaves: combine ground lamb, ground beef, grated onion, garlic, oregano, marjoram, cumin, coriander, salt, pepper and breadcrumbs in a bowl. Knead vigorously with wet hands for 3 full minutes — the mixture should turn sticky and paste-like, which is what gives gyro meat its sliceable texture. Form into 3 flat oblong loaves about 6 inches long and 3/4 inch thick. Chill at least 30 minutes.
4. Make the tzatziki: stir the yogurt, squeezed cucumber, garlic, olive oil, vinegar, dill and salt together. Refrigerate until serving. Thread the marinated chicken onto skewers, 5 to 6 cubes each, leaving a little space between pieces; discard the marinade. Brush the pita, tomato halves and onion rounds with olive oil and season lightly with salt.
5. Set up two heat zones. On gas, run one side on high (450–500°F at the grate) and the other on medium (350–375°F); on charcoal, bank the coals under half the grill. Scrape the grates clean and oil them well. Take everything out to the grill on a sheet pan: this cook runs about 26 minutes start to finish.
6. TIMELINE MINUTE 0 — Sausage on. Lay the loukaniko links on the medium zone. Roll them a quarter turn every 4 to 5 minutes; they need 18 to 22 minutes total to reach 160°F without splitting. Never move them to the hot side.
7. MINUTE 6 — Gyro loaves on. Place the chilled loaves on the medium zone, over toward the hotter edge. Grill 5 to 6 minutes per side, flipping once, until deeply browned and 160°F in the center. Move them to the cooler edge if fat flare-ups start.
8. MINUTE 10 — Chicken souvlaki on. Lay the skewers over the hot zone. Give them a quarter turn every 2 1/2 minutes for 10 to 12 minutes total, until the edges are charred and the thickest cube reads 175°F (thighs are best cooked past 165°F). At the same time, set the tomato halves cut-side down and the onion rounds on the medium zone.
9. MINUTE 16 — Lamb chops on. Pat the chops dry, then sear on the hot zone 3 to 4 minutes per side for medium-rare, 130°F at the bone. Stand them fat-cap down for a final 30 seconds if the fat is still soft. Put the halved lemons cut-side down on the hot grate now too.
10. MINUTE 21 — Start the rest. As each item finishes, move it to a large warm platter or sheet pan and tent loosely with foil: lamb chops, chicken skewers, gyro loaves and sausages should all be off the grill by minute 23. Flip and finish the tomatoes and onions, pulling them when blistered and just tender.
11. MINUTE 23 — Pita. With the grill now empty, grill the oiled pitas over the hot zone 30 to 45 seconds per side, until puffed and marked with a few dark spots. Stack them in a clean kitchen towel to stay soft and steamy.
12. MINUTE 25 — Slice and dress. Cut the rested gyro loaves crosswise on a slight angle into 1/4-inch strips (a serrated knife works best) and, if you like extra crisp edges, return the strips to the hot grate for 45 seconds, tossing once. Cut the sausages into 2-inch lengths on the bias.
13. Build the platter: fan the lamb chops along one side, pile the gyro strips beside them, lay the chicken skewers and sausage across the middle, then tuck the grilled tomatoes, charred onion rounds, feta slabs and olives into the gaps. Cut the warm pita into wedges around the rim.
14. Spoon the reserved 1/2 cup ladolemono over the lamb, chicken and gyro meat while everything is still hot — it should sizzle faintly and bloom the oregano. Scatter parsley, squeeze the grilled lemons over the top, and serve immediately with the cold tzatziki alongside.

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Nutrition (per serving, estimated)

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