Arayes Pinwheels

Ingredients

• ground beef — 85% lean450 g
• yellow onion — finely chopped80 g
• fresh parsley — chopped8 g
• tomato paste32 g
• kafta spice blend7 g
• salt — ¾ tsp4.5 g
• black pepper0.5 tsp
• large thin pita breads4 ea

Method

1. Preheat the oven to 475°F (245°C). Place four 25–30 cm (10–12-inch) wooden skewers in a shallow dish, cover with water and let stand until ready to use.
2. In a large bowl, mix the ground beef, onion, parsley, kafta spice, salt, pepper and tomato paste until well combined.
3. Lay the pitas on a clean work surface. Divide the beef mixture evenly (about ¾ cup each) among the pitas, spreading it in a very thin, even layer all the way to the edges.
4. Roll the pitas tightly into logs, pressing gently as you roll to compact the filling. Chill for 20 minutes for cleaner slicing. Slice each log into 2.5 cm (1-inch) thick pinwheels, saving the thinner ends to cook separately. Thread 4–5 pinwheels onto each skewer, cut sides facing out and pieces touching, so they hold their shape.
5. Spray a baking sheet with cooking spray. Place the skewers cut-side down on the sheet and bake until starting to brown, about 6 minutes. Flip and bake until starting to crisp in spots, about 4 minutes. Switch the oven to broil and cook until the edges are browned and crispy in spots, 2–4 minutes, turning once halfway.
6. Transfer the pinwheels to a platter and serve with yogurt sauce.