In a large bowl, combine ground lamb, minced garlic, chopped red onion, grated tomato, and chopped parsley. Add spices and mix thoroughly. Let rest for 30 minutes.

Preheat grill to medium heat and slice pita breads in half to create pockets. Stuff each pocket with the filling, pressing lightly.

Brush the exterior of the stuffed pitas with olive oil evenly to ensure crispiness.

Grill the stuffed pitas for 3-4 minutes on one side until golden and crisp, then flip and grill another 3-4 minutes until meat is cooked through.

Once done, let cool for a minute and slice pita in half for easy handling. Serve warm with yogurt dip or Tabbouleh salad.