It's BARBECUE SEASON

Give your cookout menu a refresh with fun mains, flavorful sides and sweet bites. Let's celebrate summer!

ARAYES

Active 35 min. | Total 35 min.

1½ Tbsp distilled white vinegar

¾ tsp sugar

Kosher salt and pepper

1 large white onion

1/4 medium red cabbage (about 10 oz), cored and very thinly sliced

¼ cup flat-leaf parsley leaves, finely chopped

1 Tbsp baharat (see Best Blend, below right)

3 cloves garlic, grated, divided

1 lb 90% lean ground beef

2 pitas, halved

½ Tbsp olive oil

¼ cup low-fat Greek yogurt

2 Tbsp tahini

1 Tbsp fresh lemon juice

Gherkins, sliced, for serving

Hot sauce, for serving

1. Heat grill to medium. In large bowl, whisk together vinegar, sugar and 1/2 tsp salt until dissolved. Thinly slice one-fourth of onion and add to bowl along with cabbage; let sit, tossing occasionally.

2. Meanwhile, coarsely grate remaining onion into medium bowl. Add parsley, baharat, two-thirds of garlic and ½ tsp each salt and pepper. Add beef and mix just to combine. Divide mixture among pita pockets (about ¾ cup each).

3. Brush outsides of pitas with oil and grill until beef is cooked medium-well (155°F), 4 to 5 min. per pita side, then grill open end of each pita to cook exposed meat, about 2 min.

4. Meanwhile, in separate small bowl, whisk together yogurt, tahini, lemon juice, remaining garlic, 2 Tbsp water and ¼ tsp salt; whisk in more water 1/2 tsp at a time until sauce reaches drizzling consistency.

5. Serve arayes with pickled cabbage, tahini sauce, gherkins and hot sauce.