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In a large bowl, mix well the ground beef, chopped onion, chopped parsley, Lebanese 7-spice mix, salt, pepper, and optional chili powder.
Cut the pita bread in half and gently open the sides to make the pockets.
Spread a portion of the meat mixture on the inside of each pita pocket. Use as much meat as you want—I stuff them with ¼ cup of the mix per pocket.
You can cook the arayes on the grill, on a grill pan, or in the oven.
On a grill pan: Heat it over medium heat and brush it with olive oil. Cook for 4-5 minutes per side until golden brown and crispy. Press them lightly to cook evenly.
In the oven: Brush a baking tray with oil or cover it with parchment paper. Bake in a preheated oven at 400ºF/200ºC for 15-20 minutes, flipping halfway through.
On the grill: Preheat to medium-high heat and grill for 4-5 minutes per side until golden brown and crispy.
Check for doneness: the internal temperature of the meat should be 160°F/71°C, and there should be no visible pinkness.
You can optionally keep the arayes warm in the oven at 120ºF/50ºC. Then, serve them hot, and enjoy!