Grilled sausage skewers with tender eggplant and mushrooms, topped by a tangy yogurt sauce.
For the sake of weeknight ease, these skewers feature already flavorful linguiça sausage, so there is no need for marinating. Seasoned slices of mushroom and eggplant sear on the same skewers, creating a pleasant mix of velvety, chewy, and meaty textures. They are served over a bed of greens, with a drizzle of lemon and herb infused yogurt sauce for a bright, tangy finish. There isn’t one right way to eat it, but I like to wrap each bite in a piece of toasty flatbread, for a fun little mouthful of flavor.
Any flatbreads or pitas will do but check out my recipe for easy sourdough skillet flatbreads which make the perfect accompaniment: https://foodandryne.com/easy-sourdough-skillet-flatbread/
Sausage Skewers with Lemon-Thyme Yogurt
These flavorful skewers feature alternating slices of sausage, eggplant, and mushrooms, grilled until smoky and charred, then served with toasty flatbreads and a tangy yogurt sauce.
Ingredients
- 6 wood or metal skewers
- 4 oz cremini mushrooms stems removed and cut in half
- 1 Chinese or Japanese eggplant sliced into ½-inch rounds
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp chili powder
- ½ tsp Kosher salt
- 3 tbsp extra virgin olive oil
- 1 5.5-oz linguiça sausage sliced into ½-inch rounds
- ½ cup plain yogurt
- 1 tsp thyme
- 1 large lemon
- Flatbread for serving
- Spinach or arugula for serving
Instructions
- If using wooden skewers be sure to soak them for at least 30 minutes prior to grilling.
- Preheat charcoal grill, or a gas grill on medium heat. In a medium bowl toss together cremini mushrooms, eggplant, cumin, garlic powder, oregano, chili powder, salt, and extra virgin olive oil.
- Thread mushrooms, eggplant, and linguiça onto skewers in an alternating pattern. Grill for about 4-6 minutes per side or until charred and vegetables are tender.
- While skewers are on the grill, in a small bowl combine yogurt with thyme and the zest and juice of lemon. Toast flatbread if desired.
- Serve skewers on a bed of spinach or arugula. Drizzle with lemon-thyme yogurt. Serve with a side of flatbread.
Notes
If you don’t have a grill you could use a grill pan or broiler.
