Directions

1. Cook the chopped onions over medium-low heat until soft, golden, and deeply caramelized. Set aside and let cool completely.

2. In a large bowl, combine the ground Wagyu beef and ground lamb. Mix until well incorporated, but do not overwork the meat.

3. Once the onions have cooled, fold them into the meat mixture. Add cumin, paprika, cayenne, and salt. Mix gently until evenly combined.

4. Slice each pita in half and carefully stuff with the Wagyu-lamb mixture, spreading the meat evenly inside so each pita cooks consistently.

5. Place the stuffed pitas on the grill meat side down and cook for about 6 minutes, allowing the meat to sear and the pita to crisp.

6. Transfer the arayes to the top tray of your grill. Cook for 5 minutes on each side, flipping once, until the meat is cooked through and the pita is golden.

7. Brush both sides lightly with olive oil, then sear directly over the flames for about 1 minute per side until crispy, charred, and ready to serve.