Greek Chicken Meatballs with Eggplant and Zucchini in Pita

Greek Chicken Meatballs with Eggplant and Zucchini in Pita

Made With


Step 1
Salt zucchini and eggplant; let sit 30 minutes on a rack with paper towels underneath.
Step 2
Meanwhile, place ground chicken or turkey in a medium-sized bowl. Add onions, breadcrumbs, egg, salt, pepper, parsley and mint, and knead with your hands, until well-combined. Chill 30 minutes.
Step 3
Pat excess water from eggplant and zucchini with a dry paper towel. Brush both sides generously with olive oil; sprinkle with dried oregano and pepper. Set on a platter.
Step 4
Shape meat mixture into 4–6 long, flat meatballs. Set on a platter.
Step 5
Heat grill to medium heat; oil well.
Step 6
Place meatballs on grill; cook 8–10 minutes, turning once.
Step 7
When meatballs are half done, place eggplant and zucchini on grill. Cook 2–3 minutes on each side.
Step 8
Place meat and vegetables on a platter with pita bread, lettuce, tomatoes, cheese and a bowl of tzatziki. Let guests make their own sandwiches.
Servings: 6
1 zucchini, sliced lengthwise into 4 long slices
½ of small eggplant, cut lengthwise and then in ¼-inch slices
1 pound ground chicken or turkey
½ cup finely chopped onion
1 cup soft breadcrumbs
1 egg
1 teaspoon salt
¼ teaspoon pepper, plus more to taste
2 tablespoon parsley, chopped
1 tablespoon fresh mint, chopped
Extra-virgin olive oil
Dried oregano
2-4 whole-grain pita bread rounds, cut in half
Shredded lettuce
1-2 tomatoes, diced
½ cup feta cheese
Tzatziki sauce (store-bought)
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