Grate the onion and use a clean kitchen towel to squeeze out the excess liquid.
In a bowl, mix the grated onion, garlic, half the parsley and coriander, smoked paprika, cumin, cinnamon, allspice, olive oil and lamb together.
Slice the pita in half, fill generously with the lamb mixture, and drizzle generously with olive oil.
Preheat a frying pan over medium heat. Sear with the meat side down for 1-2 minutes until a crust forms, then toast the pita sides until they are golden brown and crispy.
Transfer the arayes to an oven preheated to 180°C and bake for 15 minutes, until the lamb is fully cooked and the internal temperature reaches about 160°C.
To make the yogurt sauce, combine the following ingredients; 1/2 cup Greek yogurt, the remaining parsley and coriander, lemon juice, tahini, 2 crushed garlic, salt, pepper and 1 tbs olive oil.
Serve the arayes with chips and the sauce on the side and enjoy!