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Grilled Chicken Sausage in Pita Bread with Tabbouleh Salsa

Serves 4
Time 1 hr 20 min
You'll recognize all of tabbouleh's most delicious flavors (cucumbers, onions, garlic, lemon juice and parsley) in the fresh salsa that tops this lunch or dinner main course. Look for spinach and feta chicken sausages at the meat counter.
Ingredients
  • 1/2 seedless cucumber, peeled and chopped
  • 1/2 small red onion, finely chopped
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, finely chopped
  • 2 teaspoons lemon juice
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 3/4 cup finely chopped fresh flat-leaf parsley
  • 4 spinach and feta chicken sausages
  • 4 pieces pita bread
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Method

Combine cucumbers, onion, salt, pepper, garlic, lemon juice, 1 teaspoon oil and parsley in a bowl, cover and refrigerate salsa for up to 6 hours.

Prick sausages all over with a fork or toothpick. 

In a covered skillet, steam sausages with a few tablespoons of water for 8 to 10 minutes. 

Drain.

Heat grill to medium high. 

Brush sausages all over with oil and grill carefully until browned on all sides. 

Meanwhile, very lightly grill pita bread just until warm and slightly browned.

Serve grilled sausages in pita bread, topped with salsa.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 seedless cucumber, peeled and chopped
  • 1/2 small red onion, finely chopped
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, finely chopped
  • 2 teaspoons lemon juice
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 3/4 cup finely chopped fresh flat-leaf parsley
  • 4 spinach and feta chicken sausages
  • 4 pieces pita bread
Shop with Prime

Exclusively for Prime members in select ZIP codes.