Mediterranean Pita Pockets

• 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

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

yogurt, parsley, hot sauce, ground cumin, salt, pita pockets, brisket, cucumber

Taken from www.foodnetwork.com/recipes/sandra-lee/mediterranean-pita-pockets-recipe.html (may not work)