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.