• Chicken Sausage Pita with Dilly Yogurt


Chicken Sausage Pita with Dilly Yogurt


4 Seward-made Spring
Chicken sausages
•2 cups plain Greek yogurt
•2 cups diced cucumber
•¼ cup fresh dill, minced
•¼ cup fresh mint, minced
•2 Tbsp. freshly squeezed
lemon juice
•2-3 garlic cloves, minced
•1½ tsp. salt, divided
•½ tsp. pepper
•2 cups of spinach
•4 pitas


Salt diced cucumber with 1 tsp. salt; this helps draw some moisture from the cucumbers. Let sit while preparing garlic, dill, mint, and lemon juice. After 10 minutes, pour off any liquid from the cucumbers. Mix all of the above into yogurt, along with rest of the salt and pepper. Cover and place in the refrigerator until assembly.

Thoroughly cook sausages in a pan on the stove or on the grill. Once cooked, toast pita on the stovetop or grill, divide spinach between pitas, then top with chicken sausage and yogurt sauce.

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