Tony’s Arayes Grilled Pitas (Print Version)
Crispy grilled pitas stuffed with seasoned beef, herbs, and optional gooey cheese, served with garlic butter.
# Ingredients:
→ Meat Filling
01 -
1 pound ground beef (80/20 blend)
02 -
1 tablespoon Creole seasoning
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon smoked paprika
06 -
0.5 teaspoon ground cumin (optional)
07 -
0.5 teaspoon ground black pepper
08 -
1 tablespoon tomato paste
09 -
2 tablespoons chopped fresh parsley or cilantro
10 -
0.25 cup finely diced onion
11 -
1 jalapeño, minced (optional)
12 -
1 to 2 tablespoons olive oil
13 -
1 tablespoon lemon juice or pickle juice
14 -
1 cup shredded mozzarella or pepper jack cheese (optional)
→ Pitas
15 -
6 pita breads (pocket-style)
16 -
2 tablespoons olive oil or melted butter
→ Garlic Butter
17 -
4 tablespoons butter, melted
18 -
0.5 teaspoon Creole seasoning
19 -
0.5 teaspoon garlic powder
20 -
Pinch chopped fresh parsley
→ Dipping Sauce (optional)
21 -
0.5 cup mayonnaise
22 -
2 tablespoons sour cream
23 -
1 teaspoon Creole seasoning
24 -
1 teaspoon garlic powder
25 -
1 tablespoon hot sauce
26 -
1 teaspoon lemon juice or pickle juice
# Steps:
01 -
Combine ground beef, Creole seasoning, garlic powder, onion powder, smoked paprika, ground cumin (if using), black pepper, tomato paste, chopped herbs, onion, jalapeño (if using), olive oil, lemon juice or pickle juice, and cheese (if desired) in a large mixing bowl. Mix gently until evenly combined.
02 -
Slice each pita bread in half to create 12 pockets. Carefully open each pocket without tearing.
03 -
Divide the meat mixture into 12 equal portions. Spread each portion inside a pita pocket, pressing the filling into a thin, even layer.
04 -
Brush both sides of each stuffed pita with olive oil or melted butter to ensure even browning.
05 -
Preheat grill, griddle, or skillet over medium heat. Cook filled pita pockets for 3 to 4 minutes per side, until golden and crisp with fully cooked meat.
06 -
Mix melted butter with Creole seasoning, garlic powder, and chopped parsley to create garlic butter.
07 -
Brush hot arayes immediately with the prepared garlic butter after removing from the heat. Serve warm with optional dipping sauce.
08 -
Blend mayonnaise, sour cream, Creole seasoning, garlic powder, hot sauce, and lemon juice or pickle juice in a bowl until smooth. Serve alongside arayes if desired.
# Notes:
01 -
For best results, use high-quality ground beef and avoid overworking the meat mixture to maintain tenderness.