Greek Sausage in Pita Sandwiches with Cucumber-Mint Yogurt Sauce

• 1 cup plain yogurt
• 1 cup peeled and coarsely chopped cucumber
• 1 small clove garlic, minced with 1/2 teaspoon salt
• 2 teaspoons shredded fresh mint leaves
• 2 cups cherry tomatoes, halved
• 2 tablespoons shredded fresh basil leaves
• 1/4 teaspoon kosher salt
• 3 cups arugula leaves
• 1 small red bell pepper, seeded and cut into paper-thin rounds
• 1 cup cooked chickpeas
• 1/2 cup crumbled feta cheese
• 1 tablespoon extra virgin olive oil
• 1 pound Greek Pork and Beef Sausage (page 52), formed into twelve 1 1/4-inch balls
• 6 pita breads

1. To make the sauce, combine all the ingredients in a small bowl and stir to mix.
2. Cover and refrigerate until using, or for up for 2 days.
3. To prepare the pita toppings, combine the tomatoes, basil, and salt in a small bowl and toss to mix.
4. Combine the arugula, bell pepper, chickpeas, feta, and oil in a medium bowl and toss to mix.
5. Prepare a medium-hot grill.
6. Place the sausage balls on the grill rack directly over the heat and grill, turning frequently, until browned all around and no longer pink in the center, 7 to 10 minutes.
7. Just before the sausage balls are ready, lightly char the pita breads on both sides on the grill, about 30 seconds per side.
8. Or, toast them in a toaster oven until beginning to turn golden.
9. To serve, place 2 sausage balls in the center of each pita.
10. Top with the arugula salad, then the tomatoes, dividing them evenly.
11. Drizzle the yogurt sauce over all, fold, and enjoy.

plain yogurt, cucumber, clove garlic, mint leaves, cherry tomatoes, fresh basil, kosher salt, arugula, red bell pepper, chickpeas, feta cheese, extra virgin olive oil, sausage, pita breads

Taken from www.epicurious.com/recipes/food/views/greek-sausage-in-pita-sandwiches-with-cucumber-mint-yogurt-sauce-389509 (may not work)