Greek Sausage Skewers with Mint Chimichurri, Herb Yogurt & Spinach | Paleo, Primal, AIP, Whole30
Hellllloooooo official summer!
Summer actually began for me when my son Nathan got home from school in May, so I feel like I’ve been in the groove for at least a few weeks. I LOVE when he’s home! He’s super busy with an internship, his girlfriend Sam, and going out with friends, but even just grabbing a cup of coffee in the morning or making dinner once or twice a week is a luxury given he’s gone the rest of the school year.
It’s also summer for me when my Mom Jeans Chair is back in my car.
My WHAT? Hahaha. I keep a beach chair in my car so I can steal time outside when I’m out and about working and running errands. Using my phone as a wifi hotspot, I can park under a shady tree with my laptop and write for an hour or two without worrying about finding a quiet-ish coffee shop.
I ordered the chair off Amazon and while it’s a marvelously comfortable and portable beach chair, I couldn’t tell from pictures that it’s made from a classic 1989 stone-washed denim with small pockets on its back, the kind that make even small butts look big. That’s why I call it the Mom Jeans Chair!
It’s hideous and actually pretty damn awesome.
You know what else is awesome? These little skewers. (How’s that for a transition? Lol.) But really, they are!
My son is crazy about Greek food so I up my Greek game when he’s back in the house and then I wonder, why am I not eating more dill all the time? Gosh it’s good. You know me, I love a good work-ahead meal, or a batch-cook-ahead-and-reheat meal, and this whole concept fits the bill.
Look for nutrient-dense, flavor-bomb recipes like this in my Project Vibrancy Meals meal plans, officially launching September 1!
I’ve had so many of you say to me, “Please just tell me exactly what to do!” and I have heard you.
I’m having a blast and working hard on putting together detailed, work-ahead, big flavor/real food/paleo meals with shopping lists, storage tips, recipes, instructions for putting meals together, and lots of beautiful photos to boot.
You’ll be batch cooking for a few hours one day a week, then eating fast, fresh meals all week long. #vroom
I’m offering Fresh Tart and Healing Green Broth fans a half-price pre-sale from July 20-25, 2017.
Make sure you also follow my Fresh Tart Facebook page, I’ll be answering questions live, offering work-ahead tips, and sharing more bonuses leading up to the launch. I am beyond excited to finally share this all with you!
Until then, make these skewers. Given they can be assembled a day ahead, they’d be perfect for the 4th.
Have a wonderful holiday and I’ll be in touch soon.
Greek Sausage Skewers with Mint Chimichurri, Herb Yogurt & Spinach
For the skewers:
1 pound bulk sausage (I love the fennel sausage locally at Lowry Hill Meats but any favorite bulk sausage will do; for AIP choose plain ground pork)
3 tablespoons Mint Chimichurri (recipe below)
bamboo or metal skewers
4 cups spinach leaves
8 radishes, quartered
Herb Yogurt (recipe below)
Chopped fresh dill
If using bamboo skewers, soak in water for 30 minutes (or longer). Preheat grill (gas or charcoal).
Add sausage and chimichurri to a medium bowl and combine with your hands until even mixed.
Divide sausage into 4 equal portions and press evenly around skewers. (Alternatively, can divide into 8 portions and press around 8 skewers to keep the sausages smaller and easier to handle on the grill or for appetizer portions. Either way, can prepared one day ahead. Cover and refrigerate.)
Adjust grill heat to medium and grill skewers until sausage is just cooked through, turning a few times, about 10 minutes total (time will vary widely depending on grill). Alternatively, broil skewers under a preheated broiler on second rack position from the top. Watch carefully, turning when nicely browned, about 5 minutes/side. Broil on second side until browned.
To serve, spread yogurt in a thick layer on the bottom of a platter. Top with spinach leaves and radishes, drizzle with a bit of chimichurri, and place skewers on top. Finish with chopped fresh dill.
For the chimichurri:
1 cup packed arugula leaves
1/4 cup packed fresh mint leaves
1/4 cup packed fresh dill sprigs
2 tablespoons fresh oregano leaves
2 tablespoons chopped scallions
2 cloves garlic, chopped
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper (skip for AIP)
1/2 teaspoon crushed red pepper flakes (optional; skip for AIP)
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Combine ingredients in bowl of a high-powered blender. Start low, then increase speed slowly and blend until smooth. Add more salt or vinegar to taste. Transfer to a jar. (Store in refrigerator for up to two weeks.)
For the yogurt:
1 cup Greek yogurt (or coconut yogurt for dairy-free/AIP/Whole30)
1/4 cup Mint Chimichurri (recipe below)
1 teaspoon sea salt
several grind black pepper (skip for AIP)
In a medium bowl, stir ingredients together until smooth. Add more chimichurri and/or salt to taste.
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