for 4 people

Dip

200 g	sour single cream
1 tsp	Za'atar (spice mix)
¼ tsp	salt
a little	pepper

Skewers

1 tbsp	olive oil
½ tsp	Za'atar (spice mix)
¼ tsp	salt
500 g	green asparagus, cut in half
4	cervelat sausages, cut into slices approx. 1 ½ cm thick
8	metal skewers

How it's done

Dip

Pour the sour single cream into a small bowl, season.

Skewers

Combine the oil, za'atar and salt in a small bowl, brush the asparagus with the mixture, thread onto the skewers along with 3 slices of cervelas each.

Charcoal/gas/electric grill:

With the lid up, grill the skewers over/on a medium heat (approx. 200 °C) for approx. 5 mins. on each side, serve with the dip.

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