– 500 g (1 lb) lamb mince (can be substituted with beef, chicken, or turkey for variety)

– 1 small grated onion (about 1/2 cup including juices, for moisture and flavor)

– 1/2 cup panko breadcrumbs (or regular breadcrumbs, to help bind the mixture)

– 1 egg (for binding the meatballs and keeping them firm)

– 2 crushed garlic cloves (to add depth and a savory kick)

– 1/4 cup finely chopped coriander or cilantro leaves (parsley can be used instead for a milder taste)

– 1 1/2 teaspoons cumin (for that warm, earthy Moroccan spice)

– 1 1/2 teaspoons coriander (to bring citrusy notes to the mix)

– 1 1/2 teaspoons paprika (preferably smoked, for a smoky depth)

– 1/2 teaspoon cinnamon (for a hint of sweetness and warmth)

– 1/2 teaspoon cayenne pepper (adjust for heat level, to add some spice)

– 1 teaspoon salt (to enhance all the flavors)

– 1/4 teaspoon black pepper (for a touch of sharpness)

– 1 1/2 tablespoons olive oil (for cooking and browning the meatballs)

– 3/4 cup plain yoghurt (Greek preferred, for a creamy and thick base)

– 1/2 cup tightly packed mint leaves (to provide fresh, cooling flavor)

– 2 teaspoons lemon juice (for a zesty tang that brightens the sauce)

– 1/4 teaspoon salt (to balance the flavors in the sauce)

– 4 pita pockets or small Lebanese bread (to wrap and hold the fillings)

– 5 cups shredded lettuce (iceberg, cos, or romaine, for a crisp base)

– 2 thinly sliced tomatoes (for juicy freshness and color)

– 1 finely sliced red onion (for a sharp, crunchy contrast)

– Middle Eastern-style slaw (optional, for added texture)

– Extra coriander leaves (optional, for garnish and extra flavor)