Dive Into These Sausage Kebabs With Creamy Cucumber Dip
Feel the ‘Grill’ of Victory This Memorial Day
Summer is slowly peeking its head through the clouds, which means it’s time to prep your grill for some delicious backyard bites. Keep things fresh by pairing sausage kebabs with an amazing dip made with fresh Hiland Dairy Greek Yogurt. It’s the yummy way to welcome summertime!
Sausage Kebabs With Cucumber Yogurt Dip
- 1 pound spicy Italian sausage links
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1 cup Hiland Dairy Plain Greek Yogurt
- 2 tablespoons extra-virgin olive oil
- 1/2 cup cucumber, finely diced
- 1 lemon, grated zest and squeezed juice
- 1/4 cup fresh mint leaves, chopped
In a small bowl, whisk together the yogurt, olive oil, cucumber, lemon zest and juice, and mint.
Add salt and pepper to taste.
Cover and refrigerate the cucumber dip until ready to serve.
Preheat grill or grill pan to medium-high heat.
Remove the casing from each sausage link.
Slice the sausage links into 16 pieces.
Roll each section of sausage link into a small meatball.
Thread two meatballs onto eight skewers.
Lightly press each meatball to form a small patty.
Season the sausage patties with salt and pepper to taste.
Place the skewers on the grill, cover and cook for three minutes.
Flip the skewers over, cover and cook for an additional three minutes or until the meat is cooked through.
Remove the kebabs from the grill and place them on a platter.
Serve immediately with the chilled cucumber dip and enjoy!
Roll the lemon on a hard surface using the palm of your hand while pushing softly to loosen the lemon’s juices, making it easier to squeeze.