Description
Cowboy Butter Arayes is a flavorful twist on the classic Middle Eastern street food, featuring spiced ground beef stuffed inside pita bread and grilled to crispy perfection. The addition of herby, garlicky, and spicy Cowboy Butter adds an irresistible depth of flavor that makes this dish perfect for a hearty lunch or dinner.
Ingredients
Arayes:
- 2 lbs Ground Beef
- 2 tbsp Cowboy Butter Rub
- 1 tbsp Ground Cumin
- ¼ cup Parsley
- ¼ cup Cilantro
- ½ Yellow Onion
- 4 Garlic Cloves
- 2 Jalapenos
- 5-6 Whole Pita Bread
Cowboy Butter:
- 2 sticks Unsalted Butter, melted
- 2 tbsp Minced Garlic
- 2 tbsp Dijon Mustard
- 1.5 tbsp Chopped Parsley
- 2 tsp Red Chili Flakes
- 1 tsp Cayenne Powder
- 1 tsp Lemon Juice
Instructions
- Prepare the Herb Mixture: In a blender, add parsley, cilantro, yellow onion, and jalapenos. Blend until chunky, then transfer the mixture to a paper towel and squeeze out all excess water to prevent sogginess in the meat mixture.
- Mix Ground Beef Filling: In a large bowl, combine the ground beef with the blended herb mixture, Cowboy Butter Rub, ground cumin, and garlic cloves. Mix thoroughly until all ingredients are well incorporated.
- Make Cowboy Butter: In a separate bowl, mix together melted unsalted butter, minced garlic, Dijon mustard, chopped parsley, red chili flakes, cayenne powder, and lemon juice. Set the butter mixture aside for basting later.
- Stuff the Pita: Slice each pita bread in half to create a pocket. Fill each pocket generously with the beef mixture, pressing the filling evenly inside. Repeat until all pitas are stuffed.
- Chill the Arayes: Place the stuffed pita pockets in the refrigerator for 15 minutes to firm up, making them easier to handle for grilling.
- Preheat Grill and Skillet: Preheat your grill to high heat, approximately 400°F. Place a cast iron skillet directly over the flames about 2 minutes before cooking to get it smoking hot.
- Sear on Skillet: Add a generous amount of oil to the hot skillet. Once the oil is smoking, place the arayes meat side down and sear until a crust forms, about 40 to 60 seconds. Flip them onto their sides and sear all sides for another 40 to 60 seconds to lock in the flavor.
- Grill and Baste: Move the arayes to an indirect heat area on the grill and reduce the temperature to 350°F. Continue cooking for 20 to 30 minutes or until the internal meat temperature reaches 165°F. Periodically baste the outside of the arayes with the prepared cowboy butter to keep them moist and flavorful.
- Rest and Serve: Remove the arayes from the grill and let them rest for 5 minutes before serving. Serve with the remaining cowboy butter on the side for dipping.
Notes
- Make sure to squeeze the herb mixture well to avoid excess moisture, which can make the meat filling soggy.
- Use a meat thermometer to check the internal temperature of the beef to ensure it is fully cooked to 165°F.
- Adjust the spiciness by reducing or omitting the jalapenos and chili flakes according to your preference.
- For extra crispiness, use a cast iron skillet for searing before transferring to the grill.
- Letting the arayes rest after grilling helps retain the juices and improves flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American, Lebanese
