Lamb Arayes – Crispy Spiced Pita with Yoghurt Sauce
Arayes are a Middle Eastern street food classic – pita pockets stuffed with spiced lamb mince, pan-fried until golden and crispy on the outside and juicy in the middle. They come together in 30 minutes and are ideal for a quick weeknight dinner or easy entertaining.
Serves
4–6
Prep time
15 minutes
Cooking time
15
Looking for more Middle Eastern-inspired meals? Try my One-Pot Harissa Lamb Risoni or my Crispy Lamb Pitas with Tahini Yoghurt Sauce.
Helpful Tips
Storage
- Fridge: Store cooked arayes in an airtight container for up to 3 days.
- Freezer: Freeze uncooked, filled pitas flat on a tray, then transfer to a zip-lock bag for up to 2 months. Cook straight from frozen over medium-low heat with the lid on for the first few minutes.
- To reheat: Pan-fry over medium heat for 2–3 minutes per side, or use an air fryer at 180°C for 5–6 minutes until hot and re-crisped. Avoid microwaving — the pita goes soft.
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Substitutions
- Protein: Swap lamb for beef mince for a milder flavour.
- Gluten-free: Use gluten-free flatbreads or GF wraps in place of pita.
- No fresh parsley: Use 1 tsp dried parsley, or swap for fresh coriander if you prefer.
- Spice level: Add ¼–½ tsp cayenne or chilli flakes to the filling for heat.
Serving Suggestions
Arayes are a meal on their own, but a simple chopped salad alongside makes it feel like a proper spread. Try a classic tomato, cucumber, and red onion salad with lemon and olive oil, or serve with a side of hummus and some pickled vegetables. For extra veg, a handful of rocket dressed with olive oil and lemon works well alongside. If you're feeding a crowd, double the batch — they go fast.
Helpful Tips
Storage
- Fridge: Store cooked arayes in an airtight container for up to 3 days.
- Freezer: Freeze uncooked, filled pitas flat on a tray, then transfer to a zip-lock bag for up to 2 months. Cook straight from frozen over medium-low heat with the lid on for the first few minutes.
- To reheat: Pan-fry over medium heat for 2–3 minutes per side, or use an air fryer at 180°C for 5–6 minutes until hot and re-crisped. Avoid microwaving — the pita goes soft.
Substitutions
- Protein: Swap lamb for beef mince for a milder flavour.
- Gluten-free: Use gluten-free flatbreads or GF wraps in place of pita.
- No fresh parsley: Use 1 tsp dried parsley, or swap for fresh coriander if you prefer.
- Spice level: Add ¼–½ tsp cayenne or chilli flakes to the filling for heat.
Serving Suggestions
Arayes are a meal on their own, but a simple chopped salad alongside makes it feel like a proper spread. Try a classic tomato, cucumber, and red onion salad with lemon and olive oil, or serve with a side of hummus and some pickled vegetables. For extra veg, a handful of rocket dressed with olive oil and lemon works well alongside. If you're feeding a crowd, double the batch — they go fast.
Ingredients
For the pita:
- 3 pita bread pockets, halved (makes 6 halves)
- 1 tbsp olive oil (per batch, for frying)
For the lamb filling:
- 500g lamb mince
- ½ brown onion, roughly chopped
- 1/2 red capsicum, roughly chopped
- 2 garlic cloves
- 1 tbsp fresh flat-leaf parsley
- 1½ tsp ground cumin
- 1½ tsp paprika
- ½ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp black pepper
For the yoghurt sauce:
- 1 cup plain Greek yoghurt
- Juice of ½ lemon
- 1/2 small garlic clove, finely grated
- ½ tsp ground cumin
- 1 tbsp olive oil
- Pinch of salt
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
490
kcal
Protein
32
g
Carbohydrates
34
g
Fat
24
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Add the onion, capsicum, garlic, parsley, cumin, paprika, cinnamon, salt and pepper to a food processor and blitz until everything is finely chopped. Transfer to a bowl and mix through the lamb mince until well incorporated.
- Gently open each pita half and spoon in about 3–4 tablespoons of filling per half. Press the filling flat inside so it cooks evenly, then press the open edge firmly together to seal it.
- Make the yoghurt sauce: whisk together the Greek yoghurt, lemon juice, garlic, cumin, paprika, olive oil, and a pinch of salt in a small bowl until smooth. Taste and adjust seasoning.
- Heat a large frying pan over medium heat. Add 1 tbsp olive oil. Place the stuffed pitas seam-side down first to seal them, then cook for 3–4 minutes per side until deep golden and crispy on the outside and cooked through. Work in batches if needed, adding a little more oil between batches.
- Serve immediately with the yoghurt sauce on the side for dipping.
Ingredients
For the pita:
- 3 pita bread pockets, halved (makes 6 halves)
- 1 tbsp olive oil (per batch, for frying)
For the lamb filling:
- 500g lamb mince
- ½ brown onion, roughly chopped
- 1/2 red capsicum, roughly chopped
- 2 garlic cloves
- 1 tbsp fresh flat-leaf parsley
- 1½ tsp ground cumin
- 1½ tsp paprika
- ½ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp black pepper
For the yoghurt sauce:
- 1 cup plain Greek yoghurt
- Juice of ½ lemon
- 1/2 small garlic clove, finely grated
- ½ tsp ground cumin
- 1 tbsp olive oil
- Pinch of salt
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
490
kcal
Protein
32
g
Carbohydrates
34
g
Fat
24
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Add the onion, capsicum, garlic, parsley, cumin, paprika, cinnamon, salt and pepper to a food processor and blitz until everything is finely chopped. Transfer to a bowl and mix through the lamb mince until well incorporated.
- Gently open each pita half and spoon in about 3–4 tablespoons of filling per half. Press the filling flat inside so it cooks evenly, then press the open edge firmly together to seal it.
- Make the yoghurt sauce: whisk together the Greek yoghurt, lemon juice, garlic, cumin, paprika, olive oil, and a pinch of salt in a small bowl until smooth. Taste and adjust seasoning.
- Heat a large frying pan over medium heat. Add 1 tbsp olive oil. Place the stuffed pitas seam-side down first to seal them, then cook for 3–4 minutes per side until deep golden and crispy on the outside and cooked through. Work in batches if needed, adding a little more oil between batches.
- Serve immediately with the yoghurt sauce on the side for dipping.
Watch How to Make It
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Dinner
Lunch
Weeknight dinners
30 minutes or less
High-protein meals
Backyard BBQ
Lamb
Middle Eastern