Grilled Cheese Pitas on BBQ

It’s funny how something so small – like the smoky scent of cheese melting inside warm pita bread – can just grab you by the heart. I was standing at the grill, eyes squinting against the sun, and that first little sizzle when the bread hit the grates, it sent me back to long weekends with my uncle, who used to slip cheddar between flatbread, press them on the old charcoal grill and say, “Simple is best.” He wasn’t wrong. Grilled cheese pitas on the BBQ have that sort of quiet magic – familiar, unfussy, but completely irresistible when done right.

Why You’ll Crave It

• That crispy-charred edge of the pita, just the tiniest bit smoky from the flames? Pretty addictive.
• The cheese – cheddar or whatever you love – turns molten and stretchy in the best kind of way.
• It’s fast. Fifteen minutes and you’ve got something hot, cheesy, and deeply comforting.
• Works with whatever extras are lying around (leftover veggies, a bit of crispy bacon, a swipe of mustard… go wild or keep it classic).
• Zero stress cooking. No mess in the kitchen, just a few ingredients and a little heat.

The first time I made these at a family picnic, my cousin took a bite and immediately asked if there were more – I hadn’t even had mine yet.

What You’ll Need

• 2 pita breads: the thick, fluffy kind if you can find them – easier to stuff, and they hold their own on the grill
• 200 grams cheddar cheese: grated, sharp if you like a bite, mild if you’re feeling cozy
• 2 tablespoons softened butter: for brushing the outside – adds that golden crispness you get on a classic grilled cheese
• Optional fillings: thin tomato slices, crisped bacon, baby spinach, or literally anything else you crave

Easy How-To

Get Those Pitas Ready

Slice each pita carefully in half to make two pockets. Try not to rip them – just a gentle hand here. If they’re stiff, 10 seconds in the microwave helps soften them up.

Stuff them with Love (and Cheese)

Stuff the grated cheddar in there – don’t pack it so tight that it bulges, just enough to fill the pocket generously. That’s your gooey core. Add other things here too, if you want them.

Butter Up

Lightly brush the outsides of the pita pockets with the softened butter. Both sides, front and back. It helps them go crisp on the grill, and gives that beautiful color.

Fire Up the BBQ

Heat the grill to medium. Not blazing hot – you want control here. If you’re using charcoal, let the flames settle and find that nice even heat.

Grill, Flip, Grill Again

Place the pitas right on the grill. Close the lid and give them a few minutes – around 3 to start. Then flip gently. They’ll be golden and you might see a little melted cheese oozing at the seams (perfect!).

Let Them Rest (Briefly!)

Pull the pitas off the grill once the cheese is melted and bubbly, and the outside’s got those golden marks. Let them sit for a minute. Just a minute. So no one burns their tongue.

Good to Know

• If the cheese starts escaping too early, it probably means the grill’s too hot – drop the temp a little and try again.
• A tiny smear of mustard or pesto inside turns the whole thing unexpectedly irresistible.
• Don’t walk away while it’s grilling. These go from golden to burnt surprisingly fast (yes, learned that the hard way).

Serving Ideas

• Serve with a quick cucumber salad or a bowl of tomato soup – chunky or smooth. It feels complete that way.

Top Tricks

• Pre-shred the cheese and keep it in a zip-top bag if you’re making these for a crowd – speeds everything up.

Frequently Asked Questions

Can I use other cheeses besides cheddar?

Absolutely. Mozzarella works if you want stretch, gouda for richness, or even a blend if you’re feeling adventurous. Just make sure it melts nicely.

How do I stop the pitas from tearing when I fill them?

Microwave them for 10-15 seconds first – it softens them just enough to fold without ripping.

Can I do this on a stovetop grill pan?

Yep, it works just fine. Use medium heat and press gently with a spatula. You’ll miss the smokiness a bit, but still delicious.

What’s the best way to flavor these if I’m not adding meat?

Try adding marinated veggies (like roasted red peppers or artichoke hearts), or layer in a slice of briny cheese like feta alongside the cheddar. Or just herbs – lots of chopped fresh basil or oregano.

Do they reheat well?

Honestly? Best fresh. But if you’ve got leftovers, pop them back on the grill or into a toaster oven for a few minutes. Not microwave, though – it’ll go soft.