Combine the tomato, cucumber, and onion in a medium
bowl. Season to taste with salt and pepper and allow to
rest at room temperature for 45 minutes.
- Meanwhile, combine the yogurt, lemon juice, and mint in
a small bowl and whisk together. Season to taste with salt
and pepper and refrigerate until ready to use.
TO COOK ON THE GRILL
- Ignite a chimneyful of charcoal. When most of the
briquettes are coated in gray ash, pour out and distribute
evenly over one side of the grill. Set the cooking grate in
place, cover the grill, and preheat for 5 minutes. Or, if
using a gas grill, heat it to high. Scrape the grill grates
clean. Cook the sausages directly over the hot part of the
fire, turning occasionally with tongs, until an instant-read
thermometer inserted into the thickest part of the
sausages registers 150°F, about 8 minutes. Transfer to
cutting board, tent with foil, and allow to rest for 5
minutes. - If using pita bread, toast on the grill, about 20 seconds
per side. Stack on a plate and cover with a clean dish
towel.
TO COOK ON THE STOVETOP
Heat the oil in a large nonstick or cast-iron skillet over
medium heat until shimmering. Add the sausages and
cook, turning occasionally with tongs, until an instant-
read thermometer inserted into the thickest part of the
sausages registers 150°F, about 8 minutes. Transfer to
cutting board, tent with foil, and allow to rest for 5