Published: June 17, 2011
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
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
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
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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