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A plate with three grilled arayes, a bowl of green dipping sauce, lemon wedges, pickled red onions, and fresh mint, on a light surface with a green napkin.
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Lamb Arayes

Crispy stuffed pita pockets filled with juicy, spiced ground lamb and grilled until golden.
Prep Time15 minutes
Cook Time12 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Middle Eastern
Servings: 4 servings (1 whole pita each)
Calories: 626kcal
Author: Abi Gunasekaran

Equipment

Ingredients

For the Lamb Filling

  • 1 pound ground lamb
  • 2 cloves garlic grated or finely minced
  • 1/4 cup fresh parsley finely chopped
  • 2 tablespoons fresh mint finely chopped
  • 1/4 cup onion grated, excess liquid squeezed out
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil plus more for brushing
  • 4 pita breads

For the Herby Yogurt Sauce

  • 1/4 cup plain yogurt
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh mint
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon ground black pepper

Instructions

Mix the Filling

  • Combine lamb, garlic, parsley, mint, onion, cumin, coriander, paprika, salt, pepper, and olive oil. Mix gently until just combined.
    A bowl of spiced ground meat mixture with herbs, partially mixed with a spatula. Fresh mint, lemon halves, and flatbread are arranged nearby.

Prep the Pita

  • Cut each pita in half to create pockets. Gently open without tearing.

Fill and Spread

  • Spoon lamb mixture into each pita half, spreading into an even layer to the edges.
    Three pita halves filled with a ground lamb and herb mixture are arranged on a round wooden board, with a lemon slice and mint leaves nearby.

Oil and Grill

  • Brush both sides with olive oil. Grill over medium heat (400°F), 4-5 minutes per side, until pita is golden and crisp and lamb reaches 160°F.

Make the Sauce

  • Blend yogurt, cilantro, mint, olive oil, garlic, lemon juice, salt, and pepper until smooth. Taste and adjust.
    A small bowl of vibrant green sauce sits on a light-colored surface, with a few mint leaves and a green cloth nearby.

Rest and Serve

  • Rest 2-3 minutes, cut into wedges. Serve warm with sauce, tahini, lemon wedges, pickled red onion.

Notes

  • Squeeze grated onion dry to prevent soggy pita.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet, oven, or air fryer. Avoid reheating in the microwave.
  • Freeze uncooked stuffed pitas up to 2 months.

For a gas grill:

Preheat with all burners on medium, lid down, 10 minutes, so the whole cooking surface holds a steady 400°F, not just one hot spot. Oil the grates well right before the pitas go on; a stuffed pita tears easily if it sticks, unlike a steak or chicken thigh that can take a little resistance.
For a charcoal grill:
Light a full chimney of briquets (we use Cowboy Brand or B&B) and let them ash over completely, gray and glowing, not black, before dumping them out. Spread the coals in one even layer across the whole grate rather than banking them to one side; this is a quick direct-heat cook, not a low-and-slow, so you need consistent heat under every pita at once, not a hot zone and a cool zone. Oil the grates immediately before grilling.

Nutrition

Serving: 1servings | Calories: 626kcal | Carbohydrates: 36g | Protein: 25g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 85mg | Sodium: 1253mg | Potassium: 458mg | Fiber: 3g | Sugar: 1g | Vitamin A: 880IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 4mg