A Taste of Childhood, Straight from the Grill
Growing up in an RAF family meant I had the unique privilege of living in places like Malta, Germany, and most memorably, Cyprus. It was there between warm evenings and the scent of charcoal in the air that I first discovered the simple magic of grilled sausage, creamy houmous, and crunchy cabbage tucked into soft pitta bread. Whether we were out in the local tavernas or gathered around a BBQ at home, this dish became a staple of my early food memories.
It’s a combination that stuck with me, and even now, back in the UK, it remains one of my go-to cooks, especially on hot summer days when simplicity and flavour are key.
Ingredients & Preparation
This is unfussy, honest BBQ food built on four core elements:
- Good-quality pork sausages (I always go for my local butcher’s best)
- White cabbage, thinly sliced and marinated
- Houmous (homemade if time allows)
- Pitta breads, warmed or freshly made
If you have a little extra time, I highly recommend making your own houmous and pitta. There are great recipes for both right here on the site.
As for the cabbage, give it a few hours to marinate. I usually toss it with a bit of lemon juice, olive oil, white white vinegar and sugar. It brings brightness and crunch that really elevates the dish.
BBQ Method
Set up your BBQ for direct and indirect grilling.
- Sausages:
Start by cooking them on the indirect side of the grill. This helps them cook through without bursting. Then finish them over direct heat to get that irresistible char and snap. - Pitta:
Once the sausages are cooked, shift them back to the indirect side to stay warm. Use the direct heat to toast your pittas, whether they’re homemade or shop-bought, a little char takes them to the next level.
Assembly
Here’s how I like to build it:
- Generously spread houmous onto one side of the pitta.
- Add a layer of marinated white cabbage for crunch and zing.
- Top with the sausages, whole or sliced lengthways, depending on your preference.
Why I Love It
This will always be one of my favourites. It’s minimal effort, big on flavour, and ideal for those days when you want something satisfying without spending hours at the grill.
The marinated cabbage adds a lemony freshness that cuts through the richness of the sausage and houmous – don’t skip it!
Tried it?
I’d love to hear how it turned out—tag @Love2BBQUK on social or drop a comment below!
Sausage, Houmous, White Cabbage and Pitta
Ingredients
- 4 Pork Sausages (or your personal favourite)
- ¼ White Cabbage (medium)
- 1 Lemon (juiced)
- 1 tbsp Olive Oil
- ½ tsp White White Vinegar
- 1 tsp Sugar
- 4 tbsp Houmous
- 2 Pitta Breads
Instructions
Marinated White Cabbage
- Very finely slice the cabbage and add to a bowl.
- Juice the lemon and mix together with the olive oil and white wine vinegar, before pouring over the cabbage.
- Sprinkle the sugar over the cabbage before mixing well, covering the cabbage and placing in the fridge until you are ready to use.
Cooking the Sausage
- Set your BBQ up for direct/indrect cooking. Once up to temperature, place your sausage on the indirect side and turn every 5 minutes. This is effectively Iike cooking them in the oven but with the benefit of that lovely BBQ taste. I sometimes put wood chunks on the charcoal if I want a little more smokiness.
- After around 15 minutes, move the sausages to the direct side of the grill to get that nice BBQ char. Keep an eye on them as they can burn quite quickly. Once they have some lovely colour move them to the indirect side of the BBQ to keep them warm.
- Next, add your pittas. Regardless of whether you have made them fresh or not, place them directly over the coals and cook for 30-60 seconds on each side. Again, keep an eye on them so they don't burn.
- Now for the plating. Slice your pittas in half, add 1-2 tbsp (or more) of houmous onto the pitta. Add a good handful of the marinated white cabbage and then add 2 sausages to the pitta. Then get tucked in and enjoy!!!
