In a food processor, pulse together the red onion, garlic cloves, pistachios, and parsley to make the thick marinade mixture.

Add the ground beef to a large bowl and top it with the marinade. Add salt, paprika, cumin, sumac, and ground pepper. Mix very well, cover, and let it soak up the flavors for at least 30 minutes. Ideally, 2-4 hours.

Use your hands to roll the meat into logs, into patties, or whatever shape you prefer. You can grill these or pan-fry them on medium-high heat for a few minutes on each side. They should develop a nice crust on all sides. The time will vary based on the thickness and shape of the koftas.

To make the yogurt sauce, add the Greek yogurt to a bowl. Then add sea salt, ground pepper, lemon juice, grated garlic cloves, fresh dill, and grated cucumber. Mix together, give it a taste, and adjust.

Slice some grilled halloumi cheese and grill (or pan-fry) until golden brown on both sides.

To assemble the wraps, add 1-2 tablespoons of the cucumber yogurt to your low-carb pitas. Add a few kaftas, top with two slices of halloumi, then top with some of the remaining red onion, cucumber, parsley, and sumac.