Mix the ground lamb, red onion, garlic, tomato, and parsley in a bowl. Add cumin, coriander, paprika, allspice, cinnamon, salt, black pepper, and olive oil. Mix until fragrant.

Slice each pita in half to create pockets and lay them flat.

Fill each half with several tablespoons of the meat mixture, pressing down slightly.

If desired, add Gruyere cheese or Rao’s sauce inside the pitas.

Brush the outer surfaces of the filled pitas with olive oil.

Grill the pitas on medium heat for 3-4 minutes on each side until golden brown.

Allow to rest, then cut into wedges and serve warm with hummus or salad.