Warm pita bread topped with spicy ground seasoned chicken with fresh parsley and chili peppers, topped with a fresh arugula salad of tomatoes, cucumbers, onions, and pine nuts with a sweet, tart, and tangy balsamic pomegranate dressing, creating irresistible chicken pitas.
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Ara'yes Open-Faced?
This Middle Eastern-inspired recipe hits the spot when you are looking for a light meal that satisfies. Ara'yes is a ground meat-stuffed pita sandwich that is oven-baked. It has also been claimed by Lebanon, Syria, Jordan, and Palestine, and is beloved by Israel.
The combination of chewy and crunchy textures makes it very enjoyable. As a result, it was like having a cold salad and a hot sandwich in one that screamed freshness and simplicity. For instance, the chicken filling is seasoned with fresh jalapenos, parsley, onion, garlic, smoked paprika, and a combination of aromatic Italian herbs.
What Makes This Pita So Delicious?
The open-faced chicken pitas are fried in a skillet with olive oil, creating a nice golden-brown crust on the filling and pita bread, which is then soaked in a combination of olive oil and seasoned meat juices.
On top of this warm pita sandwich is a refreshing arugula salad of feta cheese, diced cucumber, tomatoes, sliced onions, and pine nuts coated in an easy-to-make, tangy, and sweet Balsamic Pomegranate vinaigrette seasoned with lemon, salt, and pepper.
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Ingredients with Steps
The Filling
Make the filling by combining the onion, jalapeno, parsley, ground chicken, panko breadcrumbs, egg, salt, black pepper, onion powder, garlic powder, smoked paprika, and Italian seasoning in the food processor. Then divide each pita bread into two halves, smear them with the chicken filling, and fry them in a skillet with olive oil.
For the Salad
Make the salad in a mixing bowl by combining the arugula, tomatoes, cucumber, onion slices, feta cheese, and pine nuts with the dressing that was shaken in a small jar of fresh lemon juice, balsamic vinegar, pomegranate molasses, salt, ground black pepper, and olive oil.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Smear seasoned ground meat to the edges of the pita bread to sear evenly.
Sear chicken pitas, meat side down, in a hot skillet until the internal temperature reaches 165 degrees Fahrenheit.
Place all salad ingredients in the bowl and mix in the dressing at the last minute to maintain crispness.
Top chicken pitas with salad.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on the Cook's Notebook tab. Learn helpful tips on prepping chicken and using a salad spinner. Also, if you love hummus, then you must try the Fresh Zhug Feta Cheese Chunky Hummus Recipe for a satisfying snack.
Substitutions
- Jalapenos - Use your favorite chilies to control the heat level.
- Ground Chicken - Substitute with ground turkey or beef.
- Italian Seasoning - Chop fresh herbs of parsley, oregano, and thyme.
- Arugula - Not a fan? Try baby spinach or mixed greens.
- Campari Tomatoes - Use cherry or grape tomatoes.
- Pine nuts -Try pistachios!
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Equipment List
By the way, the link below takes you to an external site to shop for that item. Here's what you'll need to make this recipe with ease:
- Food Processor / Meat Grinder - If you wish to grind your own meat, I suggest investing in a meat grinder and a KitchenAid mixer. But you can also use a food processor; I used the KitchenAid 3.5 Cup Food Chopper. I could mix all the ingredients for this recipe in one step.
- Spatula - Instead of sticking a fork or spoon into the food processor to scrape it down, use a silicone spatula, which is great for both cold and hot cooking and won't melt.
- Large Skillet - Use the largest skillet to cook more than one chicken pita at a time. It's even better when it's a cast iron skillet to control and maintain ideal temperature, like the Lodge Seasoned Cast Iron Skillet with 2 Loop Handles, perfect for all-purpose cooking from the oven to the stovetop to frying.
- Salad Spinner - This can be used to rinse the arugula. Like this recipe, I used the Cuisinart Salad Spinner. Learn some helpful tips about using a salad spinner.
Kitchen Must-Haves - Find other tools I use here.
Storage Instructions
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
- Refrigerator - To store in the fridge, place the dressing, dry salad mixture, and chicken pitas in separate airtight containers. The meal will last up to two days.
- Freezer - I do not recommend freezing the salad. Then, store the chicken pita in a freezer-sealing plastic bag separated with parchment paper.
Airtight Food Containers: I interchange glass food storage containers with plastic clip-on lids. I always suggest glass storage containers because they can be microwaved, hold food without staining, and keep food at a more stable temperature, keeping it fresher and longer. I recommend checking out these airtight food containers on Amazon.
5 Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
- Delicious Olive Oil - Try Graza "Sizzle" Extra Virgin Olive Oil - You won't regret its smooth, clean taste.
- Sweet and Tangy Addition - I also recommend Cortas Pomegranate Molasses. I use this one at home very frequently.
- Use the Cheese Block - Make sure you buy the feta cheese that comes in a block, not the already-cubed version in a tube. As a result, the block cheese has more moisture and is super creamier.
- Better Grade Balsamic Vinegar - Look for the "Balsamic Vinegar of Modena." It's of a better quality and rich in flavor. And since you will always use a small quantity, a little can go a long way for the price.
- Spongy Pita - When searching for pita bread, ensure it's the thick, spongy variety used for pita pockets.
- Spread it Out - For success, smear the chicken filling to the edges of each pita bread. Make sure the oil is hot and almost smoking, then add the chicken pitas, filling-side down, to sear and create a nice golden brown color.
Mediterranean Recipes
Looking for other Mediterranean-inspired recipes like this? Try these:
- One-Pan Calabrian Chickpea Pasta Recipe | Fast & Flavorful
- Beituti Chicken Shawarma Rice Bowl | Quick and Easy
- Air Fryer Chicken Shawarma | Quick with Beituti
- Quick Parsley Cucumber Tomato Feta Salad
Poultry Recipes
Looking for other poultry recipes like this? Try these:
- West African Peanut Stew with Chicken and Collard Greens
- Pan-Roasted Chicken and Andouille Sausage Gumbo
- Spatchcock Turkey Backbone Gravy (Mirepoix & Haitian Spices)
- Haitian Style Spatchcock Turkey (Seasoned with Epis)
📖 Recipe
Spicy Chicken Pita with Arugula Feta Salad
Ingredients
Chicken Filling
- 1 white onion small diced
- 1 jalapeno large chunks
- ½ cup parsley leaves picked and washed
- 8 ounces skinless chicken breast large chunks or ground chicken breast
- ¼ cup plain panko breadcrumbs
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon Italian seasoning
Arugula Feta Salad
- 2 cup arugula washed and dried
- ½ cup Campari tomatoes quartered
- ½ cup English cucumbers medium diced
- ¼ cup white onion thinly sliced
- ½ cup feta cheese medium cubes
- ¼ cup pine nuts optional: toasted
Balsamic Pomegranate Dressing
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon balsamic vinegar
- 1 teaspoon pomegranate molasses
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
Other
- 2 tablespoon olive oil
- 2 pita breads
Equipment
- Food Processor/Meat Grinder
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Grind the Chicken: If you cannot find ground chicken, use a food processor or meat grinder attachment to grind the chicken breast chunks. In the food processor, continue grinding the meat until it clumps, scraping down the sides with a silicone spatula as needed. Remove from the food processor and set aside in a small mixing bowl.
- Blend the Seasoning: To the food processor, add the onions, jalapeno peppers, and parsley, occasionally scrap down the sides, and blend into small pieces.
- Finish Chicken Filling: To the food processor, add the chicken, bread crumbs, egg, salt, ground black pepper, onion powder, garlic powder, smoked paprika powder, and Italian seasoning and combine well while scrapping down the sides occasionally.
- Prepare Pita: With a serrated knife, gently slice the edge of the pita along the circle of the pita to divide the pita bread into two.
- Filling on PIta: Equally portion the filling for each pita and evenly spread the filling onto the inside of the pita bread to the edges, then set them aside.
- Make the Salad: In a medium mixing bowl, combine the arugula, tomatoes, cucumbers, onion, feta cheese, and pine nuts and set aside.
- Make the Dressing: In a small mason jar, combine lemon juice, balsamic vinegar, pomegranate molasses, salt, ground black pepper, and olive oil. Place the lid on and set aside.
- Cook Chicken Pitas: Heat a large saute or cast-iron pan on medium-high heat. Add and heat olive oil. Once the pan is hot, cook the pita with the filling side down for 3 to 4 minutes or until the filling reaches 165 °F. Then flip the pita to slightly crisp it for 1 to 2 minutes, remove it, and set it aside in a warm place.
- Finish the Salad: Shake the dressing vigorously, then add to the salad and combine well.
- Plate it Up: Place the chicken pitas, filling face up on each plate, and equally portion the salad on top of each pita and serve.
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