For the Meat Marinade:
- ½ medium Red Onion – finely chopped
- 5–6 Garlic Cloves – finely chopped
- 2–4 fresh Red Chilies (I used Bird’s Eye, but any small hot red chilies will work), to taste – finely chopped
- 2 TBLS chopped fresh Coriander (Cilantro)
- 2 TBLS chopped fresh Italian Parsley
- 240 grams / 8.5 ounces Ground Chicken (see note 1)
- 200 grams / 7 ounces Ground Lamb (made from lamb shoulder)
- ½ TSP freshly cracked Black Pepper
- 1.5 TSP Kosher Salt (use half the amount if using iodized table salt)
- ½ TSP Coriander Powder
- ¼ TSP ground Cumin
- ½ TSP ground Cinnamon
- ¼ TSP ground Nutmeg
- ¾ TSP Garam Masala (homemade preferred but store-bought is fine too)
- 1 TSP ground Cayenne, to taste
- ¼ TSP Dried Thyme
- ¼ TSP ground Cardamom
- ½ TSP Za’atar (see note 2)
- ½ TSP Sumac (see note 2)
- 1 TBLS Harissa Paste (see note 3)
- 1 TBLS Double Concentrated Tomato Paste
- 1 TBLS freshly squeezed Lemon Juice
- 1.5 TBLS Extra Virgin Olive Oil
To Cook:
- 2 TBLS Extra Virgin Olive Oil
- 6 (6-inch/15.25cm) Pita Breads, white or whole wheat – halved
To Serve (optional sauces and salad):