Build a campfire and allow the fire to burn until it has accumulated a bed of coals. While fire is burning, prepare the meat. Slice the meat and onions thinly.

Add all but 1 tsp. of the olive oil to the dutch oven. Add the beef, yellow onion, Pereg Shwarma Mixed Spices and salt and pepper to taste.

After fire has been reduced to coals, carefully set the dutch oven of top. Use leather gloves to carry the dutch oven. Set timer for 20 minutes.

Dice the tomato, purple onion and cucumber. Add reserved olive oil, and the juice from the lemon. Add salt and pepper to taste. Optional- add some diced cilantro for additional flavor.

After twenty minutes, remove dutch oven from fire, stir thoroughlyouglyly and return to the on new coals for an additional 20 minutes.

Cut pita bread in half. Spread hummus inside each half and add 2 tablespoons salad to each half.

Remove dutch oven from fire. Keep dutch oven out of reach because it is extremely hot. Let cool for 10 minutes.

Spoon 2-4 tbsps meat into each pita pocket half. Serve warm.

For stovetop, cook the meat on medium heat stirring frequently and use only 1 tbsp. olive oil. Takes about 15-20 minutes on the stove. You can also cook this using a dutch oven in the grill at 425 degrees and with the same directions as if you are making it over a fire.