Combine the grated onion, lamb mince, grated garlic, chopped parsley, ground coriander, ground cumin, smoked paprika, ground allspice, and cayenne pepper in a bowl. Season with salt to taste.
Stuff the lamb mixture into the pita pockets.
Refrigerate until needed.
Chargrill or BBQ - sear on side first, then each side until cooked through.
