Prep Time
30 MIN
Cook Time
15 MIN
Total Time
45 MIN
Servings
4
Ingredients
For the chermoula:
- 1 cup fresh cilantro
- 1 cup fresh flat-leaf parsley
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1⁄4 tsp cayenne
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1/2 cup olive oil
- Salt to taste
For the tzatziki:
- 1 cup plain full-fat Greek yogurt
- 1/2 cup finely diced Persian or English cucumber, peeled + seeded if watery
- 1 small garlic clove, minced or grated
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh dill
- 1 tbsp fresh lemon juice
- Salt to taste (start with 1/4 tsp)
- optional: drizzle of olive oil, pinch of Aleppo pepper or sumac on top
For the Arayes:
- 1 lb ground American lamb
- 1 small onion, finely grated or minced
- 2 Tbsp tomato paste
- 2 garlic cloves, finely minced
- 1/4 cup parsley, finely chopped
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1/4 tsp cayenne
- Salt and black pepper to taste (about 1 tsp kosher salt)
To assemble:
- 4 pita rounds
- Olive oil
Directions
1. Make chermoula:
Add everything except the olive oil to a food processor or blender. Pulse until coarsely chopped.
With the motor running, slowly drizzle in the olive oil until the mixture forms a loose paste. Add more salt, lemon juice, or oil as needed.
2. Make tzatziki:
If your cucumber is very juicy/watery, lightly salt the diced cucumber and let sit in a sieve for 10 minutes. Pat dry—this keeps the sauce from getting too runny.
In a bowl, whisk yogurt until smooth. Add garlic, lemon juice, mint, dill, and salt.
Stir in the cucumber. Let it sit in the fridge for 30 mins to meld flavors.
Right before serving, drizzle with olive oil and a sprinkle of sumac or Aleppo pepper if you have it.
3. Make the filling:
Combine all filling ingredients in a bowl. Mix well with your hands until slightly sticky—this helps the meat bind and stay juicy.
4. Prepare the pita pockets:
Cut each pita in half and carefully open the pocket without tearing it. Spread a thin, even layer of the meat mixture inside each pita half. Press it flat to about 1/4" thick. Brush each side of the pita pocket with olive oil.
5. Cook Pita:
Place a large skillet on the stove over medium high heat. Place the stuffed pita pockets in the skillet. Don’t overcrowd the pan and cook in batches if needed.
Gently press them down with a spatula so that the pita makes good contact with the pan.
Cook the pita pockets for about 3-4 minutes per side so that the meat is cooked through and the pita is lightly browned and beginning to crisp.
Flipping carefully with a spatula halfway through cooking. The internal temperature of the lamb should reach 160°F.
Serve with sauces and enjoy!
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
How to Cook American Lamb
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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