Grilled Greek Salad Pita with Beef Brisket – A Great Recipe from Kingsford Charcoal

By: Richard Wachtel
Published: June 17, 2011
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Grilling with Rich in partnership with the great folks at Kingsford Charcoal are going to provide Grilling with Rich readers with some great recipes every single Friday just in time for your weekend barbecue. So to kick off this series check out this interesting recipe of Grilled Greek Salad Pita with Beef Brisket. We are sure that you will enjoy!

Grilled Greek Salad Pita with Beef Brisket


Grilled Greek Salad-Pita-with-Beef-Brisket By Kingsford Chacoal

Pitmaster Note: Whether you have enough brisket to fill your family’s pitas or only enough beef for a topping, this recipe will work great! Grilled pita bread stuffed with tasty Greek salad and leftover slow-cooked beef brisket makes a wonderful mid-day meal.

Makes: 8 stuffed pitas
Prep Time: 15 minutes
Cook Time: 6 minutes

You’ll Need:
Greek Dressing
2 tablespoons olive oil
1 ½ tablespoons kalamata olives, minced
4 ½ teaspoons lemon juice
½ teaspoon dried oregano
1/8 teaspoon black pepper
4 Pita bread, cut in half forming 8 pockets
1 cucumber, cut ½ inch slices
1 tomato
½ red onion, cut ½ inch slices
2 cups romaine lettuce, cut into 1-inch pieces
¼ cup feta cheese
1 pound leftover beef brisket

In a small bowl combine all of the Greek dressing ingredients. Set aside. Build a charcoal fire for direct grilling. Place the pita bread directly over the hot coals (approximately 450˚F) and cook with Kingsford® charcoal for 1 minute each side or until grill marks are visible. Place the prepared cucumbers, whole tomato and onions directly over the hot coals (approximately 450˚F) and cook for 4 minutes, turning once or until they brown and start to soften. Remove the vegetables from the grill and dice. Place the diced grilled vegetables into a medium bowl and stir in the dressing. Let this mixture stand for 5 minutes before adding the romaine lettuce and feta cheese. Fill each pita pocket with leftover beef brisket and grilled Greek salad.

Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal

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Richard Wachtel

Richard Wachtel

Editor and Chef and Founder at Grilling with Rich
Born and raised in Long Island, New York Richard Wachtel has developed a passion for all things about barbecue and grilling and sharing this love with the world through social media, digital marketing and blogging about his cooking adventures on his website Richard has interviewed the top names in barbecue and grilling such as four-time BBQ Grand World Champion Chris Lilly, and other world class pitmasters such as Myron Mixon, Melissa Cookston, and Tuffy Stone... just to name a few. In addition, has become a BBQ authority for media outlets and has been citied in many online publications such as: Yahoo News, Freinds and USA Today’s Men’s Health. Rich lives just outside the nation's capital in Virginia with his wife, and #1 tastetester - his beagle, Cooper.
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