In a large mixing bowl, combine ground lamb or beef, minced garlic, and finely chopped red onion. Add grated tomato, chopped parsley, and spices; mix well. Drizzle with olive oil to bind.

Carefully cut Lebanese-style pita breads in half to create pockets. Spoon the meat filling inside each half, adding cheese or Rao's sauce if desired. Close gently.

Brush the outside of each stuffed pita pocket generously with olive oil for a crispy texture when grilling.

Preheat your grill or skillet. Cook the oil-brushed pita pockets for 3-4 minutes on each side until golden brown and meat is cooked.

Remove from heat, let rest briefly, and cut into wedges for serving. Pair with garlic sauce or a salad.