Ingredients

• 1 (8-ounce) container plain yogurt
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon hot sauce
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper
• 4 pita pockets
• 8 slices leftover beef brisket from Grilled Beef Brisket with Tangy Mop Sauce recipe
• 1 cup leftover Pickled Cucumber Salad from recipe

Instructions

1. Watch how to make this recipe.
2. In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
3. Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.