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Arayes - Jida’s Grilled Meatball Stuffed Pita Bread

If you love Moroccan Kefta Kebab, then you are going to absolutely love our unique grilled meat stuffed pitas. Crunchy on the outside and beautifully moist on the inside with a rich nutty taste from the pine nuts and deep flavour from our Jida’s Bold Brown Blend, these stuffed pitas will take you to culinary heaven.

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Super easy

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Prep Time:

10 min

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Cook Time:

20 min

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  • 500g / 18oz minced beef

  • 1 red onion, finely chopped

  • 3 tablespoons toasted pine nuts

  • 1 Green or red chilli, finely chopped (optional)

  • 3 teaspoons Jida’s Bold Brown Blend

  • 8 tablespoons extra-virgin olive oil

  • 1 cup parsley, chopped

  • 1 teaspoon sea salt

  • 6 Pita breads

Bold Brown Blend | Moroccan Seasoning

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    Step 1

    Preheat your oven to 200°C / 400°F. In the meantime, toast the pine nuts in a dry (no oil) frying pan and cook on a medium-low heat until fragrant and golden brown (stir frequently). Place in a large bowl, the minced meat and add 2 tablespoons of olive oil and 3 teaspoons of Jida’s Bold Brown Blend. Add all the other mixture ingredients including the pine nuts and mix until well blended.

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    Step 2

    Form 12 meatballs from the mixture and arrange each in half of a pita bread, lightly pressing on the pita breads to spread the meatball.

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    Step 3

    Cooking Option 1: Heat an ovenproof pan over high heat; place in the pita breads and sear for about 4 minutes per side. (start with the open/top side of the pita).

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    Step 4

    Cooking Option 2: Place the pita breads in your sandwich toaster with parchment paper. Close and toast for 10 minutes.

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    Step 5

    Drizzle the pitas with olive oil (½ tablespoon per half of pita bread) and bake in the oven at 200°C for 10 minutes.

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Jida’s Tip

Try these amazing grilled meat stuffed pitas on your next BBQ. Please note that the pita is cooked over low heat in order for the meat to be prepared on the inside. Serve the stuffed pitas with tahini and tomato salad (chopped tomatoes, olive oil and kosher salt). Enjoy!