Gyros with Brisket

Believe it or not, we have actually used all of the beef brisket we had left over from our party.  I will use the left over pork tonight and we still have a few odds and ends that are also leftover, but those will all get used up very soon.  It has been fun coming up with so many completely different menu ideas that all originated from the same meal.  I hope you all have enjoyed this not-so traveled world of what to do with leftovers.  But the end is near.   We are slowly whittling away our leftovers, bite by bite.  Leftovers are great, especially when they have been recreated and transformed into something else, but I am actually looking forward to really cooking again too.  🙂 Lots of Leftovers

This last meal with the brisket and the cucumber salad was beef gyros topped with a cool and creamy yogurt sauce and feta cheese.


I sliced the beef into thin strips and reheated it, chopped some more lettuce, tomatoes and red onions, and added it to the cooked pita bread.  I topped it with a creamy yogurt sauce and feta cheese.  The final touch was a French malbec and some leftover sweet potato salad.  This was such a quick and easy meal that was perfect after another long, hot day.


I used my remaining cucumber salad Cool Cucumber Salad and chopped it up into a small dice.  Then I added yogurt, garlic, lemon juice paprika and more black pepper to my yogurt sauce and topped it with parsley.


Layer it all together on top of the warmed pita bread, and top with feta cheese (optional) and voila!  Delicious gyros are right in front of you, ready to eat.  It’s like going out to eat in a Mediterranean restaurant in the comfort of your own home.   I just cooked my pitas directly over the flame on my burner, but sometimes I wrap them in foil and put them on the grill, if we are using the grill for other things..


Yogurt Sauce

I cup of chopped cucumbers, tomatoes and red onions, cut into a small dice

1-1 1/2 cups plain yogurt

1 heaping TBSP garlic

1-2 TBSP lemon juice

1 tsp paprika

1 tsp black pepper, or to taste


Mix everything together and chill.  Serve cold.



Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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