Arayes Kebab Recipe

Prepare and mix

Place the ground lamb (and ground beef if using) in a large bowl. Add the finely grated onion (squeeze out excess moisture before adding), chopped parsley, minced garlic, cumin, coriander, paprika, black pepper and salt. Mix thoroughly with your hands until the mixture is uniform and slightly tacky, about 2–3 minutes. Cover and refrigerate 15–30 minutes to allow flavors to rest.

Cook and season

Heat a tablespoon of olive oil in a skillet over medium-high heat. Take small handfuls (about 2–3 tablespoons) of the meat mixture and flatten into thin patties or long strips roughly the width of the pita. Cook in batches so you don’t crowd the pan—about 2–3 minutes per side until well browned and cooked through. Transfer to a plate and tent with foil. Reserve any pan juices for brushing if desired.

Combine roasted red peppers, fresh red chili (or fresno), pickled guindilla peppers, minced garlic, lemon juice, smoked paprika and salt in a blender or small food processor. Pulse to break down.

With the motor running, slowly stream in 3 tablespoons olive oil to create an emulsion. Add 1 tablespoon cold water if the mixture is too thick and blend until smooth but still slightly textured. Taste and adjust salt or lemon. Transfer to a bowl and refrigerate briefly while assembling.

Preheat oven to 375°F (190°C) or heat a skillet/grill pan over medium heat. If using fries from frozen, cook according to package directions now so they are hot when serving.

Slice each pita pocket open gently to create a pocket (or cut a slit if using whole flatbread). Brush the outside of each pita lightly with softened butter or olive oil—this helps crisp and brown them.

Fill each pita: spread about 1 tablespoon of the shatta emulsion inside the pocket, add 3–4 pieces of cooked kebab meat (or enough to fill), sprinkle about 1 tablespoon of sliced chives, and tuck in 1 pickled guindilla pepper (sliced lengthwise). If you like more heat, add additional shatta or chopped fresh chiles to taste.

Place stuffed pitas on a baking sheet and bake 6–8 minutes until warmed through and edges are crisp, or toast in a skillet/grill pan 2–3 minutes per side pressing gently until golden. If you prefer a very crisp finish, turn oven to broil for 1 minute—watch closely to prevent burning.

Serve: place one pita per plate with a serving of hot fries alongside. Spoon extra shatta emulsion on the side or drizzle over the fries. Garnish with remaining chives and a lemon wedge. Offer additional pickled guindillas at the table.