Kebab b'Pita (קבב בפיתה) is grilled minced-meat kebab served inside a pita pocket, the default grill-house and street form of the dish in Israel. The angle is the pocket as a self-contained vessel. The pita does what an open wrap cannot, holding the meat, salads, and sauce in a single hand-sized pouch where the layers press together as you eat, so the sandwich hinges on the pocket being fresh and supple enough to stuff without tearing and on the kebab coming off the fire moist enough to read against everything packed around it.
The build is the reference grill build. The mince is beef, lamb, or a mix, ground with grated onion, chopped parsley, and a warm spice line of cumin, coriander, allspice, sometimes paprika or a touch of cinnamon, worked enough to bind so it holds on a flat skewer. It is pressed into an even sausage and grilled hot over coals or gas until the surface chars and the center stays juicy, the fat in the mix basting it from inside. The pita is warmed so it stays pliable, slit at the top into a pocket, and often smeared inside with tahini before the meat is slid off the skewer and pushed in. Then the standard supporting cast: chopped Israeli salad, pickles, more tahini run through, s'chug or amba for heat, frequently fries tucked into the pocket as well. Done right, each bite pulls charred meat, salad, pickle, and tahini together, the kebab still moist at the center of the pocket, the bread soft but intact and soaking just enough sauce to taste of the whole. Done wrong, the pita is stale and splits so the filling spills, the pocket is overstuffed and tears at the seam, or the kebab is a dry crumbly log that the salads have to compensate for.
It varies first by the meat and the spice hand, a leaner beef grind against a fattier lamb one or a mixed meurav, and second by the salad and pickle choices and how hot the sauces run, each lever pushing the same pocket sharper or richer. The laffa-rolled form is its closest sibling, the same kebab in a larger flatbread for a bigger portion and a different sandwich worth its own article, as is the kofta-in-pita it sits next to. What stays constant in the pita version is the demand the format makes: a fresh supple pocket and a kebab still juicy off the skewer, together good enough that the sandwich is complete without anything having to rescue it.