Grilled Lamb and Herb Pita — Lamb Arayes Grilled Wrap
Levantine pita stuffed with seasoned lamb, parsley, and onion, brushed with olive oil and grilled until the bread is crisp and the meat is juicy, served with tahini sauce.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 440g lamb mince, grated onion, parsley, 2 garlic cloves, seven-spice, cinnamon, allspice, Aleppo pepper, tomato paste, and salt in a bowl; knead firmly 90 seconds until sticky and bound. Whisk tahini, lemon juice, minced garlic, and salt; thin with 1/4 cup cold water until sauce drips slowly off a spoon.
Stuff
Divide the lamb mixture in half. Spread one half in an even thin layer over one pita round, leaving a 1cm border. Top with the second pita round and press down firmly so the meat fills the pocket evenly. Repeat with remaining lamb mixture and pita. Brush both sides of both stuffed pitas with olive oil.
Grill
Heat a grill pan over medium heat for 3 minutes until steady heat radiates above the surface. Grill the first stuffed pita for 5 to 6 minutes per side, pressing gently with a spatula, until the bread is deeply charred and crisp and the lamb is cooked through. Transfer to a plate and repeat with the second pita.
Rest and plate
Rest the arayes 2 minutes off the heat, then cut each into 4 wedges. Arrange wedges on plates, fan tomato slices alongside, scatter parsley, dust with sumac, drizzle tahini sauce across, and serve with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.