Meat Filled Pita Wedges On The Grill

Place onion and parsley in a food processor and process until fine. Add both meats and spices; process.

Cut pita rounds into quarters like a pie. Open up the wedges and with a rubber spatula, spread a thin layer of meat mixture on them.

Close them up and grill for 3-5 minutes over a medium flame, turning, or until pitas have nice grill marks and are slightly crunchy, and filling is heated through. Serve immediately.

Notes: If you don't like lamb, use all ground sirloin. These may be made up ahead of time and stored in refrigerator (covered tightly) up to 24 hours before using.