Colombian Mixed Grill Platter

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A festive Antioquian-style mixed grill platter piled high with marinated beef, pork ribs, chorizo, chicken, and blood sausage, served alongside grilled arepas, charred plantains, and boiled potatoes with a sharp cilantro-onion ají salsa on the side. This is the centerpiece of Colombian Sunday gatherings and neighborhood cookouts, especially in Medellín. Every component is kissed by charcoal smoke for that unmistakable charred, rustic flavor.

Nutrition Facts

Per serving (estimated)

• 920 kcalCalories
• 58 gFat
• 20 gSaturated Fat
• 45 gCarbs
• 5 gFiber
• 6 gSugar
• 52 gProtein
• 1280 mgSodium
• 1450 mgPotassium
• 95 mgCalcium
• 7 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the meats

• 2 lb beef short ribs or flank steak, cut into 2-inch pieces
• 1.5 lb pork spare ribs, cut into individual ribs
• 1 lb bone-in, skin-on chicken thighs
• 4 Colombian-style fresh chorizos, pricked with a fork
• 2 fresh blood sausages (morcilla), or 8 oz Spanish morcilla
• 1 lb pork belly, cut into 2-inch pieces
• 1 lb small white potatoes, halved

For the marinade

• 6 garlic cloves, minced
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tbsp freshly ground black pepper
• 2 tsp kosher salt
• 1/4 cup fresh lime juice
• 1/3 cup Colombian lager beer or white vinegar
• 3 tbsp vegetable oil

For the ají salsa

• 1/2 red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 2 ají or habanero peppers, minced (optional)
• 1/4 cup fresh lime juice
• 2 tbsp olive oil
• 1 tsp salt

For serving

• 4 white arepas, store-bought or homemade
• 2 ripe plantains, peeled and sliced diagonally
• Lime wedges
• Extra cilantro for garnish

Directions

1. Combine the garlic, cumin, paprika, pepper, salt, lime juice, beer, and oil in a large bowl. Add the beef pieces, pork ribs, and chicken thighs; toss well to coat. Cover and refrigerate at least 2 hours, or overnight for deeper flavor.
2. Make the ají salsa by stirring together the red onion, cilantro, minced chili, lime juice, olive oil, and salt in a small bowl. Let it rest at room temperature so the flavors meld while the grill heats.
3. Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and set aside. Prepare a charcoal or wood grill for medium-high heat (about 400°F).
4. Start with the items that need the longest cook time: place the pork ribs and blood sausage on the hottest part of the grate. Grill the ribs for 25 to 30 minutes, turning occasionally, until deeply charred and tender at the bone. Cook the morcilla for 12 to 15 minutes, pricked so it does not burst.
5. Add the marinated beef, chicken thighs, chorizos, and pork belly to the grill. Cook the beef 8 to 10 minutes for medium, the chicken 15 to 18 minutes until the juices run clear and the skin is crisped, the chorizos 10 to 12 minutes, and the pork belly 20 to 25 minutes until the skin crackles and renders.
6. During the last 5 minutes, set the boiled potatoes and plantain slices around the perimeter of the grill so they pick up a smoky char. Warm the arepas on the cooler side of the grate for 2 to 3 minutes per side.
7. Transfer everything to a large wooden board or platter, arranging the meats in generous piles with the arepas, potatoes, and plantains tucked between them. The presentation should look abundant and rustic.
8. Garnish with extra cilantro and lime wedges, and serve immediately with the ají salsa on the side. Pass the platter family-style so everyone can build their own plate.

Cook’s Notes

• If Colombian morcilla is unavailable, substitute with Spanish-style morcilla or skip and double the chorizo; the platter still works beautifully.
• Marinating the beef, ribs, and chicken overnight develops a noticeably deeper, smokier flavor after grilling; do not rush this step if you can help it.
• Grill over hardwood charcoal or wood if possible, as the wood smoke is the signature flavor of an authentic Colombian fritanga and cannot be replicated on a gas grill.
• Keep a spray bottle of water close by for flare-ups caused by the fatty pork belly and chicken skin, but resist the urge to drown the meats or you will lose the char.
• Serve with a pot of hot Colombian-style chocolate or agua de panela on the side for a true Paisa finish to the meal.

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