These Lebanese-style beef-stuffed pitas enhanced by three kinds of pepper are grilled for a flavorful main dish or snack. No barbecue? No problem. You can also cook them on an indoor grill pan.
Recipe tags: beef base, easy difficulty, main, beef, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ½ | onion, coarsely chopped |
| ½ | jalapeño pepper, coarsely chopped |
| 1 tbsp | Better Than Bouillon® Roasted Beef Base |
| 3 cloves | garlic |
| 1 lb | lean ground beef |
| ¼ cup | parsley leaves |
| 3 tbsp | olive oil, divided |
| 1 tbsp | paprika |
| 1 tsp | ground Aleppo chile pepper |
| ½ tsp | black pepper |
| ¼ tsp | cayenne pepper |
| ¼ tsp | garlic powder |
| 4 | pita pockets, halved |
| 1 cup | tzatziki sauce, for serving |
Directions
1. Preheat grill to medium-high heat; grease grates well.
2. In food processor, mix onion, jalapeño, Roasted Beef Base and garlic until ground to a smooth paste. Transfer to large bowl.
3. To the bowl, add ground beef, parsley, 1 tbsp oil, paprika, Aleppo pepper, black pepper, cayenne pepper and garlic powder. Mix until well combined. Divide mixture into 8 portions.
4. Stuff each portion into a pita pocket half. Flatten to even thickness, about 1/4-inch. Brush remaining 2 tbsp oil over both sides of each pita pocket.
5. Grill arayes for 10 to 15 minutes, turning on both sides until pitas are grill-marked and meat is cooked through and no longer pink.
6. Serve arayes with tzatziki sauce.
Tips: Alternatively, serve arayes with hummus or tahini sauce. To avoid soggy pitas, make sure onion, jalapeño, parsley and garlic are patted dry before adding to food processor, and fill pitas just before grilling. Serve arayes with tossed green salad or vegetable crudités, if desired. Substitute Aleppo pepper with smoked paprika or chili powder.
