8 slices beef brisket from grilled beef brisket with tangy mop sauce recipe leftover
1 cup pickled cucumber salad from recipe leftover
2 tablespoons parsley leaves fresh chopped
0.5 teaspoon ground cumin
1 tablespoon hot sauce
4 pita pockets
8 ounce yogurt plain
4 servings salt and pepper black freshly ground
Equipment
bowl
Directions
Watch how to make this recipe.
In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
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.
