Air Fryer Lamb-Stuffed Pitas (Arayes)

Air Fryer Lamb-Stuffed Pitas (Arayes)
These crispy, juicy lamb-stuffed pitas are inspired by Middle Eastern arayes — but made easy in the air fryer. Perfect as a Friday night dinner, for drinks with friends, or a weeknight treat with chips and salad. They’re crunchy on the outside, tender inside, and packed with flavour.

Serves: 4–6
Prep time: 20 mins
Cook time: 10–12 mins
Total time: 30 mins
Special Equipment: Air fryer

These stuffed pitas are filled with seasoned lamb mince, garlic, onion, herbs, and spices. The air fryer crisps them up beautifully without needing a grill. Serve with tahini-yogurt drizzle, pickled onions, and a side salad for a complete meal.

Ingredients

For the pitas:

• 500g lamb mince (or beef)

• 1 small onion, finely diced

• 1 garlic clove, minced

• 1 tsp smoked paprika

• ½ tsp harissa powder

• ½ tsp ground cumin

• 1 small handful fresh coriander, finely chopped (frozen is fine)

• 1 small handful fresh parsley or 1 tsp dried parsley

• Salt and pepper, to taste

• 6 mini pitas, halved

• 1–2 tbsp neutral oil, for brushing

For serving:

• ½ head iceberg lettuce, shredded

• Pickled red onions (optional – see my quick recipe here)

• Tahini-yogurt sauce (1 tbsp tahini + 1 tbsp water + 2 tbsp yogurt)

• Lemon wedges

Method

1. Make the Filling
   In a large bowl, combine lamb mince, diced onion, minced garlic, paprika, harissa powder, cumin, chopped coriander, parsley, salt, and pepper. Mix well with your hands until evenly combined.

2. Prepare the Pitas
   Slice the mini pitas in half to create pockets. Fill each pitta with the lamb mixture, pressing it flat so it cooks evenly. Don’t overstuff.

3. Preheat & Prep the Air Fryer
   Lightly brush each stuffed pita on both sides with oil. This helps them crisp up beautifully in the air fryer.

4. Air Fry
   Arrange the stuffed pitas in a single layer in your air fryer basket (you may need to cook in batches). Air fry at 175°C for 10–12 minutes, turning halfway, until golden and cooked through.

5. Make the Sauce
   While the pitas cook, whisk together the tahini, water, and yogurt to make a creamy drizzle. Adjust consistency and seasoning to taste.

6. Serve & Enjoy
   Arrange the hot pitas on a plate. Drizzle with tahini-yogurt sauce, scatter over some pickled onions and shredded lettuce, and serve with lemon wedges.

Chef’s Tip
This filing is perfect for making ahead — store it in the fridge for up to 24 hours. You can also freeze the mix, if you had to much left over!

Enjoy – Del x

If you liked these crispy stuffed pitas, check out my Air Fryer Chips recipe here for the ultimate combo.