Summer Grill Surf & Turf

Steps

1. Prepare the chicken marinade: In a bowl, combine non-fat Greek yogurt, crushed garlic, curry powder, cumin, smoked paprika, salt, pepper, and lemon juice.
2. Mix the ingredients until well combined. You can either coat your chicken pieces in this mixture or save some to brush on later after skewering them.
3. Allow the chicken to marinate for a couple of hours (4-5 hours is recommended).
4. Prepare the steak marinade: In a Ziploc bag, combine olive oil, soy sauce, dry mustard, sugar, salt, pepper, minced garlic, and fresh rosemary. Mix well.
5. Place the New York steaks in the marinade bag and allow them to marinate for a couple of hours.
6. Prepare the salmon plank: Soak the cedar plank in water for at least an hour (15 minutes is mentioned as minimum).
7. Prep the salmon just before grilling: Take the soaked cedar out of the water. On the fillet, generously sprinkle kosher salt and pepper.
8. Apply a layer of Japanese mayonnaise to the top of the salmon.
9. Mix diced parsley, green onion, and dill with your hands and evenly distribute this herb mixture over the salmon.
10. Preheat the Santa Maria style grill and lightly oil the grates.
11. Grill the steaks: Remove them from the marinade. Sear both sides on the hot grill for about a minute each, then raise the grill to moderate temperature to finish cooking.
12. Grill the chicken skewers: Once the steaks are seared, place the chicken skewers on the grill. Rotate and move them around to ensure even color and cook time (allow 5-6 minutes).
13. Grill the salmon: Place the cedar plank with the salmon over the heat source. Move it down to a hotter area of the grill to start cooking.
14. Monitor the salmon's cooking process, moving it as needed for more heat until desired doneness is reached (medium rare inside).
15. Once all items are cooked, remove them from the grill and serve.