Arayes: Crispy Pita with Chicken & Feta

Craving something crispy and packed with flavour? Arayes are a must-try! These golden pita pockets are stuffed with seasoned chicken, creamy feta, and fresh herbs. Best served with tzatziki for an appetiser or meal.

Arayas are a beloved dish from the Middle East. Traditionally made with lamb or beef, this version uses chicken for a lighter twist. Often enjoyed as street food or a home-cooked meal, Arayes are prepared by stuffing pita bread with well-seasoned meat, then grilling, pan-frying, or baking them to achieve a crispy exterior.

Prefer the more traditional way? Try Arayes – Lebanese Lamb Stuffed Pita instead!

What Goes in my Arayes?

Chicken mince – Lean and tender, this is the base of the filling

Feta – Creamy and tangy

Red onion – Sweet and sharp

Garlic – Adds a rich, savoury depth to the filling

Lemon juice & zest – Brightens up the flavours

Fresh mint – Cool and aromatic, it adds a refreshing contrast to the savoury meat.

Fresh parsley – Mildly peppery

Tips for Cooking Arayes

Start by pan-frying the stuffed pita pockets. This gives them that delicious golden crust.

I like to bake my arayes in the oven after pan-frying. This ensures the chicken is cooked through while keeping the pita crispy.

Fresh mint and parsley elevate the flavour of the chicken filling, giving it that bright, fresh note.

Macro Breakdown of 1 stuffed pita pocket

Calories: 322kcal

Protein: 22g

Carbs: 18g

Fats: 15g

This breakdown is based on the given ingredients (not including the tzatziki sauce) and assumes the recipe makes 8 servings. Macros may vary slightly depending on the exact brands and portion sizes you use.

Arayes: Crispy Pita with Chicken & Feta

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• Ingredients

• 2 tbsps olive oil (1 tbsp for frying the arayes and 1 tbsp for brushing the pita pockets)

• Chicken:

• 750g chicken mince

• 4 pita pockets, halved

• 90g feta cheese, crumbled

• 1/2 red onion, finely chopped

• 4 garlic cloves, minced

• 2 tsp salt

• 1/2 lemon, juiced

• 1 tbsp lemon zest

• 1/4 cup fresh mint, finely chopped

• 1/3 cup fresh parsley, finely chopped

• To serve:

• Tzatziki sauce

Directions

• Preheat your oven to 200°C (390°F).
• In a bowl, combine the feta, chicken mince, onion, garlic, salt, lemon juice, lemon zest, mint, and parsley. Mix well with your hands or a spatula.
• Divide the meat mixture into 8 portions. Carefully open each pita half and stuff with the meat mixture. Gently press the pita to flatten.
• Brush the outside of the pita pockets lightly with olive oil.
• Heat a pan over medium heat and drizzle in some olive oil. Add the pita halves, cooking for 4-5 minutes on each side until golden and crispy. To ensure the chicken gets crispy, place the pita face down.
• After pan-frying, transfer the arayes to a baking sheet and bake for 5-10 minutes to ensure the chicken is cooked through.
• Serve your crispy arayes with tzatziki sauce for dipping. Enjoy!