Put the meat, onion, herbs, spices, and oil in a mixing bowl. Use a fork to blend everything thoroughly. Cover tightly, I like to place plastic wrap right onto the meat, and then cover the bowl as well so no air can get to it, and chill anywhere from an hour to overnight.
Carefully slit open the pita rounds halfway along the seam and pry open the pocket. Be careful not to tear the bread. Spoon 1/8 of the meat mixture into each pita, spreading the meat to all the edges. Press the pita closed and gently pat down to seal. You'll use approximately 1/4 pound of meat for every pita.
Lightly oil your grill or grill pan and heat on medium high. When it is hot, grill the pita for about 5 minutes per side, until they are charred and the meat is done through.
Serve immediately with yogurt mint sauce.
To make the yogurt sauce, blend the yogurt with the mint and lemon juice, season with salt and pepper, and then thin with cold water until you have a dipping consistency.
View the recipe instructions at The View From the Great Island
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