Remove one grate insert and preheat STŌK Grill to medium heat, between 300°F-350°F.
If using the STOK® Tower, click here for heating tips.
Place onions onto a plate and squeeze half of the lemon over them. Set aside.
Meanwhile, place lamb, thyme, chili, cumin, sumac, salt, pepper, and pistachios in a food processor. Pulse the meat mixture until minced. Remove and divide meat mixture into 4 equal parts.
Shape meat onto 4 skewers, creating indentations for texture.
Place the skewers onto the Kabob Rack and transfer the Kabob Rack to the empty slot. Grill the skewers until lamb is browned on all sides and cooked thoroughly.
Place pita pockets on warming rack or side of grill grate while kabobs are cooking.Place pita pockets on warming rack or side of grill grate while kabobs are cooking.
Separately, toss together the mixed greens, mint, onions and parsley in a bowl. Dress with olive oil, remaining lemon juice, salt and pepper.
Place warmed pita on four individual plates. Assemble divided salad onto the pita. Remove lamb meat from skewers. Divide the meat amongst the plates. Top each with a dollop of yogurt. Garnish with sprinkles of salt, pepper and any leftover seasonings and serve.
