Grilled Arayes With Creamy Cucumber Salad

Grilled Arayes With Creamy Cucumber Salad

By KENDRA VACULIN
Total time 25 minutes
Serves 4-6

Because the seasoned meat is cooked inside the pitas, timing is everything here—you want to cook the beef completely before the flatbread starts to burn. Whether you’re using a grill or the oven (instructions for both are included), you'll want to set your arayes upright for the last few minutes of cooking. They should be stuffed enough that they’ll sit upright no problem, and the direct heat on the meat helps it cook through without crisping the bread further.

Ingredients

INGREDIENTS

5½ tsp. New York Shuk Baharat, divided

2 lb. ground beef

2 shallots, finely chopped

5 garlic cloves, finely grated, divided

3 tsp. Diamond Crystal or 1¾ tsp.

Morton kosher salt, divided

6 pitas with pockets, halved

Extra-virgin olive oil (for drizzling)

Vegetable oil (for grill; optional)

3 Tbsp. plain whole-milk yogurt

1 Tbsp. fresh lemon juice

12 oz. Persian cucumbers (about 6),

halved lengthwise, sliced crosswise

1" thick

⅓ cup coarsely chopped tender herbs

(such as parsley, cilantro, dill, and/or chives)

Preparation

STEP 1

Gently mix ground beef, shallots, 4 grated garlic cloves, 4½ tsp. baharat, and 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt in a medium bowl. Evenly stuff pitas with meat mixture and arrange on a baking sheet. Drizzle lightly with olive oil and turn to coat.

STEP 2

If grilling, prepare a grill for medium-low heat; oil grate with vegetable oil. Arrange pitas on grate, cover, and grill, turning halfway through, until crisped and lightly charred in spots, about 5 minutes per side. Stand pitas upright, cut sides down, and grill until beef mixture is cooked through, about 2 minutes.

STEP 3

If baking, place a rack in middle of oven; preheat to 425°. Bake pitas on baking sheet until crisped, 6–8 minutes per side. Stand pitas upright, cut sides down, and bake until beef mixture is cooked through, about 2 minutes.

STEP 4

Stir yogurt, lemon juice, and remaining grated garlic clove, 1 tsp. baharat, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl to combine. Add cucumbers and herbs and stir gently to coat.

STEP 5

Stack pitas on a platter and mound cucumber salad on the side to serve.

Back to Blog