Middle Eastern · Dinner
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.
$$
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
620Calories
38gProtein
28gFat
48gCarbs
4gSugar
7gFiber
780mgSodium
95mgChol
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Instructions
1
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, remaining garlic, and salt; thin with 1/4 cup cold water until sauce drips slowly off a spoon.
2
Stuff
Divide the lamb mixture in half. Spread one portion 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 remaining 2 pita breads to make 2 stuffed arayes. Brush both sides of each with olive oil.
3
Grill
Heat a large 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 rest 2 minutes. Repeat with the second stuffed pita.
4
Rest and plate
Cut each arayes 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb mince
- 60g (2.1 oz) yellow onion
- 30g (small handful) flat-leaf parsley
- 2 garlic cloves
- 2 tsp seven-spice mix
- 0.5 tsp ground cinnamon
- 0.5 tsp ground allspice
- 0.5 tsp Aleppo pepper
- 2 tsp tomato paste
- 1 tsp fine sea salt
- 60g (2.1 oz) tahini
- 30ml (2 tbsp) lemon juice
- 60ml (1/4 cup) cold water
- 2 pita breads
- 20ml (4 tsp) extra-virgin olive oil
- 120g (4.2 oz) ripe tomato
- 1 pinch sumac
- 2 lemon wedges