• 2 Portuguese chorizo sausages
  • 4 chicken thighs
  • 4 lamb chops
  • 4 filet mignon steaks
  • 2 lemons, halved
  • 1 cup of chimichurri sauce
  • 1 cup of mango salsa
  • 1 cup of kimchi
  • Salt and pepper to taste
  • Chopped fresh mint for garnish


  1. Bring the meat to room temperature for about an hour before grilling. Sprinkle chicken, lamb, and filets with salt and pepper, rubbing them into the meats. Cut lemons in half.
  2. Preheat the barbecue to 500°F. Turn off the heat source on one side of the barbecue and use that side to grill each type of meat to the desired doneness. Begin by grilling the sausages, which should take about 6 minutes. Grill the lemon halves, cut-side down, on the grill for about 5 minutes. Transfer the cooked sausage to a serving platter and lightly cover with tin foil to keep warm as you continue grilling the remaining meats.
  3. Cook the chicken thighs for 8 minutes or until completely cooked before transferring to the foil-covered platter. Cook the lamb chops for 6 minutes for medium-rare, 8 minutes for well-done, and transfer to the serving platter. End by cooking the filet mignon for 2 minutes per side for medium-rare, 3 minutes per side for well-done.
  4. Arrange the cooked meats in an attractive manner on the serving platter with grilled lemons. Sprinkle with chopped mint and serve with your favorite side dishes and suggested condiments.

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