For the yogurt sauce (or serve with store-bought tzaiki)
1cfull-fat plain yogurt regular not Greek
2clovesgarlicminced
2Tblswater
1/2tspkosher salt
For serving
1lemoncut into wedges
Instructions
First, make the arayes
Get your outdoor grill going with medium heat (make sure it's truly medium and not too hot) and make sure the grate is super clean.
Place the meat, minced garlic, salt, pepper, cumin, cinnamon, and allspice in a large bowl and use your hands to mix everything together. Evenly divide the meat into 8 equal portions and stuff each pita half with the spiced meat. Press the meat into an even layer so each pita half is an even thickness.
Spray both sides of the arayes with cooking spray. Grill, turning each pita a few times during cooking, until the pitas are crispy and dark golden brown and the arayes are firm to the touch (this is how you'll know the meat is cooked through), about 7 minutes total.
Next, make the sauce (optional)
Place the yogurt, garlic, water and salt in a small bowl and wosk well to combine. Season to taste with more salt if needed.
And serve
Serve the arayes with the yogurt sauce for dipping and the lemon wedges for squeezing over.
Notes
For making ahead, you have two options. You can make the ground meat mixture, divide into eight balls and refrigerate covered until needed. Or you can assemble the stuffed pitas up to a couple of days in advance, refrigerate them and grill just before serving.