Arayes-Style Chicken Pitas with Ras el Hanout

The smash-style pita sandwich circulating on social media lately may look new, but it borrows from Arayes—a Levantine classic where spiced meat is pressed into pita and cooked until crisp and deeply savoury. Versions vary: some use lamb, others beef, but the structure remains the same—bold flavour, high heat, minimal fuss.

For our version, ground chicken offers a lighter base. What makes it stand out is the inclusion of Ras el Hanout, a North African spice blend whose name means “head of the shop.” Traditionally, each spice merchant created their own mix from the best ingredients on hand—no single formula, just a shared commitment to warmth, depth, and balance.

This isn’t just a quick recipe—it’s a genuinely delicious one. One that you'll eat and immediately plan to make again. And while it centres around a single spice blend, that blend happens to do a lot of heavy lifting.

Ras el Hanout is a versatile spice mix that earns its place in the pantry quickly. It adds richness to roasted vegetables, depth to lentils or couscous, and unexpected flavour to a simple side like fried potatoes. It’s also brilliant as a rub—on grilled or roasted chicken, lamb, or beef, the spices blend beautifully with fat and meat juices

For those who like to experiment with flavour, we can also see how it might be great stirred into cookie dough, an olive oil-based granola, or swapped in for classic warm spices in a carrot cake. Its quiet complexity lends itself to creativity.

But back to the pita—because this is where it all starts. Here's how to bring it together.

Arayes-Style Chicken Pitas with Ras el Hanout
Serves 4

Ingredients
1 tbsp olive oil
½ cup finely chopped onion
1 lb ground chicken (ideally dark meat)
3 tbsp chopped cilantro
2 tbsp chopped parsley
2 tsp chopped garlic
2 tsp New York Shuk Ras el Hanout
1½ tsp Diamond Crystal kosher salt
1 tsp Worcestershire sauce
4 x 6-inch, thick pita breads (or 6 x 4-inch ones)

Method

1. Heat the olive oil in a small skillet over medium heat. Add the onion and sauté for about 4 minutes, or until soft and lightly browned at the edges. Let cool slightly.

2. In a medium bowl, combine the ground chicken, herbs, garlic, Ras el Hanout, salt, Worcestershire sauce, and the cooled onions. Stir gently until just combined.

3. Cut each pita in half across its circumference and use your fingers to open the pockets. Fill each one with enough meat mixture to create a uniform layer about ½ inch thick.

4. Heat a panini press, grill, or heavy frying pan over high heat. Press or grill the stuffed pitas for 4–5 minutes, turning as needed, until the meat is sizzling and juices begin to appear at the edges of the bread. The meat will be cooked through at this point.

5. Serve warm, with tzatziki if desired.

Pro tip: These are best eaten hot off the grill, but the seasoned filling can be made ahead and kept chilled until you’re ready to cook.