Grilled Lebanese Arayes (Meat-Stuffed Pita)
Fire up the grill for authentic Lebanese arayes that combine seasoned ground beef, fresh herbs, and charred pita for an unforgettable BBQ experience.
Grilled Lebanese Arayes (Meat-Stuffed Pita)
This recipe comes to us from Tony Ramirez (aka TFTI BBQ), culinary influencer, backyard pitmaster, and friend of Montana Knife Company.
4
10 minutes
40 minutes
630
Lebanese
Appetizer
Lebanese arayes deserve a spot in every griller’s playbook.Seasoned ground beef, fresh herbs, and charred pita bread are a combo that works perfectly over an open flame.
This meat-stuffed pita recipe takes traditional Lebanese arayes and gives them a backyard BBQ twist. The key is to use high-quality ground beef and take the time to mince your herbs properly. A sharp kitchen knife makes all the difference here.
Ingredients
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- 1 lb. American Wagyu ground chuck (or your preferred 80/20 ground beef)
- 1 cup Italian parsley, minced with a sharp, clean kitchen knife
- 1 jalapeño, finely minced
- 1 Tbsp. roasted garlic paste
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. BBQ seasoning
- 4 pita pocket breads
- Olive oil for brushing
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- Tahini sauce
- Plain yogurt
- Fresh lemon wedges
Directions
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- Start by mincing your parsley and jalapeño. Take your time here. Clean, even cuts give your Lebanese arayes a better texture and appearance. Before you start chopping, run your knife across a honing steel a few times. A dull blade bruises herbs rather than cutting them cleanly.
- Add the ground beef, minced parsley, jalapeño, roasted garlic paste, Worcestershire sauce, and BBQ seasoning to a large mixing bowl. Use your hands to combine everything until the seasonings are distributed evenly throughout the meat.
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- Cut each pita bread in half to create eight pockets total. Carefully open each pocket and stuff with the meat mixture, pressing it into an even layer about half an inch thick. The filling should reach the edges without overstuffing.
- Brush both sides of each assembled Lebanese arayes with olive oil. This helps the pita get crispy and prevents sticking.
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- Preheat your grill to medium-high heat, around 400°F. Place the meat-stuffed pitas directly on the grates. Grill for four to five minutes per side, pressing gently with a spatula to get good contact with the grates.
- The Lebanese arayes are done when the pita is golden brown and crispy, and the internal temperature of the meat reaches 160°F. Let them rest for two minutes before serving.
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Arrange your grilled meat arayes on a platter with tahini sauce and yogurt for dipping. A squeeze of fresh lemon juice right before eating brightens everything up.
