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)
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Lebanese
Author:
This recipe comes to us from Tony Ramirez (aka TFTI BBQ), culinary influencer, backyard pitmaster, and friend of Montana Knife Company.
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
Calories
630
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
For the meat-stuffed pita filling:
- 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
For serving:
- Tahini sauce
- Plain yogurt
- Fresh lemon wedges
Directions
Prepare your filling
- 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.
Assemble your meat-stuffed pitas
- 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.
Grill your Lebanese arayes
- 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.
Serve and enjoy
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.
Recipe Note
Pitmaster Secrets for Lebanese Meat-Stuffed Pitas
Follow these tips to master this Lebanese arayes recipe:
- Mix the filling gently. Overworking ground beef makes it tough and dense. Combine the ingredients until just incorporated.
- Keep your filling cold. Warm ground beef smears rather than mixing properly, which affects the texture of your finished meat arayes.
- Don’t overstuff the pockets. A thinner layer of meat cooks faster and more evenly. Half an inch is the sweet spot.
- Clean your knife between cuts. When mincing parsley and jalapeño, wipe your blade occasionally to prevent buildup that slows you down.
- Rest before slicing. Giving your Lebanese arayes a couple of minutes off the grill lets the juices redistribute. Use a sharp knife to cut them into wedges for serving.
Once you’ve made this Lebanese arayes recipe a few times, you’ll understand why meat-stuffed pita has been a crowd favorite across the Middle East for generations. Lebanese meat-stuffed pitas come together quickly, travel well to tailgates and cookouts, and disappear even faster once your guests get a taste.
Keep your knife sharp, your grill hot, and your tahini sauce close by. These Lebanese arayes won’t last long.
