Grilled Arayes with Creamy Cucumber Salad features spiced meat-stuffed pita grilled until toasty, served alongside a cooling yogurt-cucumber slaw. This dish is perfect for parties.
Author:Chloe Thompson
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:4-6 servings
Category:Main Dish
Method:Grilling
Cuisine:Middle Eastern
Diet:Halal
Ingredients
Scale
1 lb ground beef or lamb
1 small onion, finely grated
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
4-6 pita breads, cut in half
2 tablespoons olive oil
1 large cucumber, grated
1 cup plain Greek yogurt
1 clove garlic, minced
1 tablespoon fresh mint, chopped
Juice of 1/2 lemon
Instructions
In a large bowl, combine ground meat, grated onion, parsley, cilantro, cumin, coriander, paprika, cayenne pepper (if using), salt, and black pepper. Mix well until all ingredients are evenly distributed.
Carefully open each pita half to create a pocket. Stuff each pita pocket with the meat mixture, spreading it evenly to the edges.
Brush both sides of the stuffed pita with olive oil.
Preheat a grill or grill pan to medium-high heat.
Place the stuffed pita on the grill and cook for 4-6 minutes per side, or until the pita is golden brown and crispy, and the meat is cooked through.
While the arayes are grilling, prepare the cucumber salad. In a medium bowl, combine grated cucumber, Greek yogurt, minced garlic, chopped mint, lemon juice, salt, and pepper. Stir until well combined.
Remove the grilled arayes from the heat and cut them into wedges.
Serve the grilled arayes immediately with the creamy cucumber salad on the side.
Notes
For extra flavor, you can add a pinch of allspice to the meat mixture.
If you do not have a grill, you can bake the arayes in an oven at 400°F (200°C) for 15-20 minutes, flipping halfway.
Adjust the spice level of the meat mixture to your preference.