These North African sausages are zippy so I made some tzatziki to balance the spice. I served them on ciabatta rolls that I had cut in half then sliced like a hot dog bun. And we topped them with thin-sliced cucumbers and tomatoes. Served with a cold Sam Adams in a frsty mug and we were well on our way to enjoying a sunny Saturday afternoon.
- 1 cup Greek yogurt
- 1 clove garlic, minced
- 1/2 small cucumber, shredded or minced, excess water squeezed out
- sea salt
- lemon juice
- 2 Tsp Extra Virgin Olive oil
I use fat free Greek yogurt for this. I was a little skeptical the first time but it has the flavor and consistency of regular without all the fat. I like Chobani or Fage brands best, but any Greek yogurt would work. If you can't find Greek, you can use plain yogurt, just strain it over a bowl in several layers of cheesecloth for a few hours first to get the same consistency.
Also great on marinated chicken, lamb or beef kebabs.