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Using a fork, mix lamb, onion, parsley, coriander,
cumin, cinnamon, salt, pepper, and 1/4 cup oil in
a large bowl. Cover and chill at least 1 hour.
Prepare grill for medium heat and oil grate.
Working one at a time, open each pita pocket by
cutting along seam, halfway around perimeter.
Spoon filling into pitas, spreading to edges.
Close, pressing on filling to seal.
Grill pitas until filling is cooked through and
bread is crisp, about 5 minutes per side.
Do ahead- Filling can be made 8 hours ahead. Keep
chilled. Pita breads can be stuffed 1 hour ahead;
cover and chill.
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As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burg
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