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About the Dish

  • Greek Yogurt

    Greek Yogurt

  • Dried Dill

    Dried Dill

  • Dried Oregano

    Dried Oregano

  • Lemon


  • Feta Cheese

    Feta Cheese

  • Lettuce


  • Cucumber


  • Grape Tomatoes

    Grape Tomatoes

  • Red Onion

    Red Onion

  • Pita Bread

    Pita Bread

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Southern Links BBQ Steak & Brisket Seasoning

    Southern Links BBQ Steak & Brisket Seasoning


Prepare your mise en place: Remove the core from the lettuce, and tear the leaves into large bite-size pieces. Cut cucumbers into thin rounds; you’ll need about a cup of sliced cucumber, save any extra for another use Cut half of onion into thin slices, and dice the other half. Zest, halve and juice lemon.
In a mixing bowl, whisk together yogurt, 1 teaspoon dill, 1 teaspoon oregano, lemon zest and juice, and 1 tablespoon olive oil. Crumble in feta, and stir to combine.
Divide the lettuce, cucumbers, tomatoes and sliced onion between 2 plates. Heat a skillet over medium-high heat. Brush or spread pitas on both sides with a total 2 teaspoons olive oil. Heat the pitas, one at a time, until warmed through and browned in spots, about 2 minutes per side. Cut each into 6 wedges, place on a plate, and cover with foil or an inverted plate to keep warm.
Heat remaining 1 teaspoon olive oil in the skillet over medium-high heat. Add chopped onion and beef. Cook, stirring and crumbling the beef with the spoon, until no traces of pink remain, about 5 minutes. Stir in remaining 1 teaspoon dill, 1 teaspoon oregano and the Steak & Brisket Seasoning. Spoon the hot beef over the salad.
Spoon some of the Greek yogurt dressing over the salad, and serve the rest on the side with the warm pita wedges.