Cowboy Butter Arayes

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Cowboy Butter Arayes is a recipe inspired by the traditional Middle Eastern street food that is popular for a reason. It's freakin' delicious! Instead of hummus or tahini we're throwing the twist of Cowboy Butter, which makes it herby, garlicky, and spicy.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch, Main Course

Cuisine: American, Lebanese

Servings: people

Author: Derek Wolf

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

Ground Beef

In a blender, add the parsley, cilantro, onion and jalapenos to a blender and blend until chunky. Add to a paper towel and squeeze until all the water comes out.
Add the ground beef to a bowl and mix with the rest of the ingredients for the stuffing.

Cowboy Butter

In another bowl, mix together your cowboy butter and set to the side.

Arayes

Slice your pita bread in half and open it up so it has a pocket. Take a handful of the stuffing and carefully add into the pocket of the pita bread. Repeat this process so that all your pita is stuffed full.
Place the arayres in the fridge for 15 minutes to firm.
Preheat your grill to a high heat (around 400F) for direct cooking. Add a cast iron skillet over the flames 2 minutes before cooking.
Add plenty of oil to the skillet and once it is smoking, add your arayes meat side down to the skillet. Sear the raw meat until you have developed a nice crust (about 40-60 seconds).
Then flip the arayes to its side and sear both sides for another 40-60 seconds.
Once everything is crispy and seared, crank the arayes up on the grill so they're still cooking but getting less heat. Let them cook at 350F for 20-30 minutes until the meat is 165F internal. Baste the outside with cowboy butter at this time. Once done, pull off and let cool for 5 minutes.
Serve the arayes with the cowboy butter for dipping on the side. Enjoy!

Notes

Pro Tip

If you want to really make this a game-changing addition to your grilling lineup, double the cowboy butter recipe and keep extra on hand. It’s the perfect accompaniment not just for these arayes, but also for a rib-eye steak, juicy steak, or grilled shrimp.

You may also want to add my Cowboy Butter seasoning to your kitchen collection. It has that rich but balanced butter, garlic, herbs, mustard, smoked paprika, and vinegar flavor with just a hint of cayenne.

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