In a large mixing bowl, combine the ground meat, finely chopped red onion, minced garlic, grated tomato, chopped flat-leaf parsley, spices, salt, pepper, and olive oil. Mix gently until combined and let rest for 10 minutes.

Cut each Lebanese-style pita in half to create pockets. Spoon a few tablespoons of the meat mixture into each half, pressing gently. Optionally, add Gruyere cheese or Rao’s sauce.

Brush the outside of each filled pita pocket with olive oil to ensure a crispy exterior when grilling.

Preheat your grill or skillet over medium heat and grill the stuffed pitas for about 3-4 minutes per side until golden brown.

Remove from heat, allow to cool slightly, and serve warm, cut into wedges for sharing.