6 good-quality pork sausages
a small bunch of fresh rosemary, leaves removed apart from the end
a small bunch of fresh thyme, leaves picked
a good glug of olive oil
half a cucumber
150g of natural low fat yoghurt
sea salt and freshly ground black pepper
juice of 1 lemon
Directions
Preheat a barbecue or griddle pan.
Remove the skins from the pork 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, then put them on the braai or griddle pan for 10 minutes, turning occasionally until golden and cooked.
Grate the cucumber into a bowl, stir in the yoghurt and season with salt and pepper, and lemon juice. Drizzle this over your cooked kebabs and enjoy!