Ingredients
¼ C
Vegetable Oil, For Brushing Grill
¼ C
1
Medium English Cucumber
1
1 C
Plain Greek Yogurt
1 C
2 Tsp
Chopped Fresh Dill
2 Tsp
2
Cloves Garlic, Minced
2
1/4 Tsp
Red Wine Vinegar
1/4 Tsp
1 Tsp
Kosher Salt, To Taste
1 Tsp
1 Tsp
Freshly Ground Black Pepper, To Taste
1 Tsp
14 Oz
Eckrich® Original Skinless Smoked Sausage Rope
14 Oz
4
Round Loaves Pita, Cut In Half
4
4
Leaves Bibb Lettuce
4
1 Pt
Cherry Tomatoes, Quartered
1 Pt
1/2
Red Onion, Thinly Sliced
1/2
Directions
PREHEAT grill to medium-high heat and brush grates with oil.
CHOP half the cucumber and slice the remaining half into rounds.
COMBINE chopped cucumber, yogurt, dill, garlic and vinegar in a medium bowl. Season with salt and pepper.
GRILL sausages until exterior is crisp and char marks appear, about 5 to 6 minutes per side.
SLICE sausage into 1-inch thick rounds.
SPREAD yogurt sauce inside pita halves and fill with lettuce, tomato, onion, sliced cucumber and cooked sausage. Repeat with remaining pitas and serve.
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