The Ultimate Mixed Grill Platter Recipe

A Maldon Salt, Meliz Berg & AEG Collaboration

If there’s one thing that unites us all, it’s the joy of a proper ‘fakeaway’ – big flavour, minimal fuss, and the kind of pread that makes everyone crowd around the table. In collaboration with Maldon Salt, celebrated food writer Meliz Berg, and AEG Kitchen Appliances, this Ultimate Mixed Grill Platter brings together bold marinades, perfectly cooked meats and vegetables, and a pinch of Maldon Chilli Sea Salt to finish.

Why Maldon Chilli Sea Salt Makes the Difference

A finishing salt matters – and Maldon Chilli Sea Salt delivers more than heat alone. With it’s signature pyramid flakes and gentle chilli warmth (from the infused Aleppo pepper and bird’s eye chilli), it lifts marinades, enhances caramelisation and adds crunch at the final moment, allowing each ingredient to shine without overwhelming it. Sprinkle just before cooking, it seasons with precision and personality.

About AEG: Designed for Taste

For oven a century, AEG has been the forefront of kitchen innovation, designing appliances that empower people to cooking with confidence. Rooted in German engineering and driven by passion for taste, AEG focuses on intelligent technology that supporting creativity rather than complicating it – from ovens that enhance flavour and texture to intuitive controls that give you precision without stress.

Cooking with Confidence: AEG in the Kitchen

To bring every element of this recipe to life, Meliz cooked using premium AEG Kitchen Appliances, including the AEG 7000 MealAssist Oven with SteamCrisp, featured throughout the cooking videos.

This innovative oven uses a combination of 25% steam and 75% heat for perfectly even cooking – ideal for slow-roasting vegetables with crisp, caramelised edges while keeping meats tender and juicy. With its CookSmart Touch Display, telescopic runners and pyrolytic self-cleaning, it offers precision, ease and outstanding performance.

Also used in the kitchen set up are the AEG 8000 MealAssist Combination Oven & Microwave, known for it’s energy-saving residual heat cooking, and the sleek AEG 6000 Gas on Glass 90cm Hob, completing a modern workspace designed for flavour, efficiency and fuss-free cooking.

The Ultimate Mixed Grill Platter Recipe

Designed for entertaining, batch-cooking or freezing ahead, this platter used one versatile base marinade that adapts beautifully across chicken wings, lamb cutlets, kofte and chicken shish – all cooked together at the same temperature for ease and consistency. It’s modern Middle Eastern-inspired cooking as its most generous, unfussy and flavour-forward.

Step 1 – Prepare the Base Marinade

• Start by making the base minade – this is the backbone of the entire platter.
• Mixed together the garlic, red pepper paste, olive oil, spices and oregano until you have a thick, aromatic paste. This single marinade adapts beautifully across chicken, lamb and mince, giving you flexibility without extra work.

Step 2 – Make the Chicken Wings

• Add the chicken wings to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24.
• Preheat oven to 200c Fan.
• Grease a large baking tray with the olive oil.
• Take the chicken wings out of the fridge 30 minutes before cooking.
• Place the oiled tray in the preheated oven to heat up for 15 minutes.
• Season the marinated chicken wings with the Maldon Chilli Sea Salt, stir well, then carefully lay all the chicken wings flat on the hot, oiled baking tray.
• Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.

Step 3 – Make the Lamb Cutlets or Lamb Shish

• Add the milk to the marinade recipe and stir well until smooth. Add the lamb to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24 hours.
• Preheat oven to 200c Fan.
• Grease a large baking tray with the olive oil.
• Take the lamb out of the fridge 30 minutes before cooking.
• Place the oiled tray in the preheated oven to heat up for 15 minutes.
• Season the marinated lamb with the Maldon Chilli Sea Salt, stir well, then carefully lay the lamb on the hot, oiled baking tray along with the vegetables.
• Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.

Step 4 – Make the Lamb or Chicken Kofte

• Add the onions and peppers to a clean muslin cloth and squeeze out all the juice (keep the juice to add to the chicken shish marinade if making).
• Add the drained onions, peppers to the rest of the ingredients and stir well. Cover and pop in the fridge for at least an hour but preferably overnight for all the flavours to come together.
• Preheat oven to 200c Fan.
• Grease a large baking tray with the olive oil.
• Take the mixture out of the fridge 30 minutes before cooking.
• Place the oiled tray in the preheated oven to heat up for 15 minutes.
• Shape the mixture into two extra large long köfte (you can shape them into smaller sized köfte, but please note the cooking time will reduce by at least 10 minutes to ensure the smaller köfte stay as tender as possible), making ridges at 1cm intervals along the left of the köfte using a skewer dipped in water (to prevent it from sticking to the mixture).
• Carefully lay the köfte  on the hot, oiled baking tray along with the vegetables.
• Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.

Step 5 – Make the Chicken Shish

• Add the yoghurt, pomegranate molasses and honey (and the reserved onion and red pepper juices, if you have them) to the marinade, and stir well until smooth.
• Add the chicken to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24.
• Preheat oven to 200c Fan.
• Grease a large shallow baking tray with the olive oil.
• Take the chicken out of the fridge 30 minutes before cooking.
• Place the oiled tray in the preheated oven to heat up for 15 minutes.
• Season the marinated chicken with the Maldon Chilli Sea Salt, stir well, then carefully lay the chicken on the hot, oiled baking tray along with the vegetables.
• Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.

Have You Tried It?

This is the kind of food that invites people to linger – platters placed at the centre of the table, hands reaching in, conversations getting louder and the dishes empty. Guided by Meliz Berg’s bold, generous flavours, brought to life with AEG’s precision cooking, and finished with the unmistakable crunch of Maldon Chilli Sea Salt, this mixed grill is about more than what’s on the tray.  

If you try this recipe at home, we’d love to see it – tag us in your creations so we can share your wonderful cooking with our community. And if you’re feeling inspired to upgrade your kitchen, you can explore more AEG appliances here, and discover how their innovative technology can transform your everyday cooking.