Indoor Mixed Grill with Yogurt BBQ Sauce

1/2 cup extra-virgin olive oil

1 tablespoon crushed coriander seeds

1 tablespoon finely grated lemon zest

Kosher salt

Freshly ground pepper

2 12-ounce New York strip steaks, about 1-inch thick

4 4-ounce chicken sausages, scored in a few spots

12 large shrimp, peeled and deveined

1 bunch asparagus, trimmed

1 unpeeled avocado, quartered and pitted

2 small zucchini, halved lengthwise

1 large heirloom tomato, quartered

1 red onion, cut into 1-inch wedges

1 cup Greek-style yogurt

1/4 cup prepared barbecue sauce

Preheat a large cast-iron grill pan. In a bowl, whisk the olive oil with the coriander and lemon zest, and season the marinde with salt and pepper.

Spread the steaks, sausages and shrimp on alarge rimmed baking sheet. Brush with half the olive oil marinade and season with salt and pepper. Grill the steaks and sausages over medium-high heat, turning occasionally, until the steaks are medium-rare and the sausages are cooked through, about 10 minutes total. Grill the shrimp over medium-high heat, turning, until pink and just firm, about 5 minutes. Transfer everything to a platter and keep warm.

Spread the asparagus, avocado, zucchini, tomato and onion on another large rimmed baking sheet. Brush with the remaining marinade and season with salt and pepper. Grill the vegetables over medium-high heat, turning occasionally, until lightly charred and crisp-tender, about 2 minutes for the asparagus and avocado and 5 minutes for the zucchini, tomato and onion. Transfer to the platter.

Meanwhile, in a small bowl, whisk the yogurt with the barbecue sauce and season with salt and pepper. Serve the mixed grill, passing the yogurt barbecue sauce at the table.

Recipe courtesy of Justin Chapple.