- 6 good-quality pork and leek sausages
- A small bunch of fresh rosemary, leaves removed apart from the end few
- A small bunch of fresh thyme, leaves picked
- A good glug of olive oil
- Half a cucumber
- Generous ½ cup of natural, plain low fat yogurt
- Sea salt and freshly ground black pepper
- Juice of 1 lemon
- Preheat a barbecue grill or griddle pan.
- Remove the skins from the pork and leek sausages by slitting lengthways and peeling off. Mould each sausage around a stick of rosemary, almost squashing the meat on – try to leave finger marks.
- Put a handful of the fresh thyme leaves in a pestle and mortar and pound a little, adding the olive oil. Roll the sausages in the thyme and oil, and whack them on the grill or griddle pan for 10 minutes, turning occasionally until golden and cooked.
- Grate the cucumber into a bowl, stir in the yogurt and season with salt and pepper and lemon juice. Drizzle this over your cooked kebabs and enjoy!