In a medium bowl, combine the ground lamb, half of the minced garlic, parsley, cumin, coriander, and smoked paprika. Mix well and shape into small, thin patties or meatballs.

Heat olive oil in a large skillet over medium-high heat. Cook the lamb until browned and cooked through, about 6-8 minutes.

While the lamb cooks, prepare the sauce by mixing the Greek yogurt, remaining garlic, lemon juice, and half of the fresh mint in a small bowl.

Warm the pita breads in the oven or a dry pan until soft.

To assemble, spread a generous dollop of mint yogurt onto each pita, top with the cooked lamb, sliced red onions, and garnish with the remaining fresh mint.