By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
313 cal · 80 min
Minty Tzatziki with Merguez Sausage
Recipe GLPR187d67b0069446
A bright and herbaceous tzatziki sauce loaded with fresh mint and garlic, served alongside grilled merguez sausage. The cool, creamy yogurt dip complements the warm, spiced lamb sausages perfectly. This refreshing combination makes an excellent main course for a Mediterranean or North African-inspired meal.
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Ingredients
1 mini cucumber, diced
6 cloves garlic, minced
3 tablespoons fresh mint leaves, finely chopped
1 cup plain whole-milk Greek yogurt
1 teaspoon fresh lemon juice
6 links merguez sausage
Directions
Prepare the tzatziki: In a medium bowl, combine the diced cucumber, minced garlic, and chopped fresh mint leaves.
Add the Greek yogurt and fresh lemon juice to the bowl, stirring gently until all ingredients are evenly combined.
Let the tzatziki rest in the refrigerator for at least 30 minutes to allow the flavors to meld and develop.
While the sauce chills, preheat a grill or grill pan to medium-high heat.
Place the merguez sausages on the hot grill and cook for 4-5 minutes on each side, until they reach an internal temperature of 160F and are nicely browned on the outside.
Remove the sausages from the grill and let them rest for 2-3 minutes before serving.
Serve the warm merguez sausages alongside the chilled minty tzatziki sauce for dipping.
Comments
Merguez is a Moroccan spiced lamb sausage that most Charlotte grocers don't stock regularly—Food Lion and Harris Teeter sometimes carry it, but Walmart and ALDI rarely do, and you may need a trip to a specialty butcher or ethnic market on South Boulevard to be sure. The other ingredients are standard, but plan to budget a second stop for the sausage itself. The tzatziki comes together in 15 minutes; the stated 80 minutes assumes you're grilling or pan-searing the merguez low and slow, which is honest but means this is an evening project, not a weeknight sprint. The dish reheats reasonably well as leftovers, though the yogurt-based sauce is best served chilled. For a household that stocks merguez or has easy access to it, this is a bright, lean summer plate; for others, the special stop will cost time and money that changes the math.
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