Middle Eastern Meat-Filled Pita Wedges

Exotic, savory appetizers for the grill.


1 onion, coursely chopped

1 cup gently packed fresh parsley

3/4 lb. ground sirloin

3/4 lb. ground lamb

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

Salt and pepper to taste

8 - 10 pita rounds (the 10" size)


Place onion and parsley in food processor and process until fine.  Add both meats and spices and blend well.

Cut pita rounds into wedges.  Open each wedge and spread a thin layer of meat mixture on with a rubber spatula.  Grill 3 - 5 minutes over a medium flame, turning once, or until pitas have nice grill marks and are slightly crunchy.  Serve immediately.  Makes about 32.

Note:  If you don't like lamb, use all ground sirloin.  These may be made up ahead of time and stored in refrigerator, covered, up to 24 hours before grilling.  Option:  Serve them with a lemon-sour cream dip.