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Few dishes capture the magic of simple ingredients meeting bold flavor like arayes — the classic Middle Eastern street food where seasoned ground lamb is stuffed inside pita bread and grilled until the bread becomes crisp and golden while the meat cooks inside.
In this version, the traditional lamb filling is elevated with Bearfoot BBQ Fig Serrano BBQ Sauce, bringing together sweet California figs and the bright, green heat of serrano chiles. The result is a crispy, juicy lamb pita with deep savory flavor and a subtle sweet heat that caramelizes beautifully on the grill.
These Fig Serrano Arayes are perfect for backyard grilling, casual entertaining, or an elevated weeknight dinner that feels both rustic and refined.
Lamb naturally carries a rich, slightly gamey flavor that pairs beautifully with sweetness and spice. The deep fruit notes of figs complement the savory lamb while the serrano chile adds a fresh, vibrant heat that cuts through the richness.
When grilled inside the pita, the sauce helps the meat stay juicy while also creating a lightly caramelized crust that adds incredible depth of flavor.
This combination makes it perfect for:
Because arayes are rich and deeply savory, they benefit from a fresh, cooling component. A simple cucumber yogurt sauce adds brightness and acidity while keeping the dish balanced.
Greek yogurt, lemon, garlic, and cucumber create a creamy sauce that contrasts beautifully with the crispy pita and smoky lamb filling.
1 lb ground lamb
3 tbsp Bearfoot BBQ Fig Serrano BBQ Sauce
2 cloves garlic, minced
2 tbsp finely chopped parsley
1 tsp ground cumin
½ tsp ground coriander
½ tsp kosher salt
½ tsp cracked black pepper
1 tbsp olive oil
4 large pita breads
Olive oil for brushing
1 cup whole milk Greek yogurt
½ cup grated cucumber (squeezed dry)
1 tbsp fresh lemon juice
1 small garlic clove, finely grated
1 tbsp chopped dill or mint
Salt and cracked black pepper to taste
In a bowl, combine the ground lamb, Bearfoot BBQ Fig Serrano BBQ Sauce, garlic, parsley, cumin, coriander, salt, and pepper. Mix gently until just combined.
Cut each pita in half to form pockets. Divide the lamb mixture evenly and press it into the pita halves so the meat forms a thin, even layer inside.
Lightly brush the outside of each pita with olive oil.
Heat a grill or cast-iron pan over medium heat.
Cook the stuffed pitas for about 4–5 minutes per side, pressing lightly with a spatula, until the pita becomes crispy and golden and the lamb cooks through.
The Fig Serrano sauce will lightly caramelize inside the pita, adding a sweet, smoky depth.
In a bowl, combine Greek yogurt, grated cucumber, lemon juice, garlic, and herbs. Season with salt and pepper.
Chill until ready to serve.
Slice the arayes into wedges and serve warm with cucumber yogurt sauce on the side.
Finish with a drizzle of extra Bearfoot BBQ Fig Serrano BBQ Sauce, fresh herbs, and a squeeze of lemon.
Pairs well with:
Arayes are proof that BBQ sauce can go far beyond traditional American barbecue. When built with balanced ingredients and layered flavor, it becomes a versatile cooking ingredient that works beautifully in global dishes.
Bearfoot BBQ Fig Serrano Sauce brings together California fig sweetness with the bright heat of serrano chiles, creating a sauce that pairs naturally with lamb, roasted vegetables, grilled chicken, and Mediterranean-inspired cooking.
For recipes that feel bold, fresh, and unexpected, Fig Serrano BBQ Sauce adds a rich, balanced flavor that turns simple ingredients into something unforgettable.