Grilled Greek Salad Pita with Beef Brisket Print this recipe

Ingredients

Ingredients

• 1 cucumber, cut ½-inch slices
• 1 pound leftover beef
• 1 tomato
• 2 cups romaine lettuce
• 4 Pita bread, cut in half forming 8 pockets
• ¼ cup feta cheese
• ½ red onion, cut ½-inch slices

Greek Dressing

• 1½ tablespoons kalamata olives, minced
• 2 tablespoons olive oil
• 4½ teaspoons lemon juice
• ½ teaspoon dried oregano
• ⅛ teaspoon black pepper

Instructions

1. In a small bowl combine all of the Greek dressing ingredients. Set aside.
2. Build a charcoal fire for direct grilling. Place the pita bread directly over the hot coals (approximately 450˚F) and cook for 1 minute on 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.
3. 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.
4. Fill each pita pocket with leftover beef brisket and grilled Greek salad.
5. Recipe created by world champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal

Credit

1. Chris Lilly