Peel and chop the onion. Finely chop the parsley and coriander (chopped 2 tablespoons per herb).
Mix the spices up to and including the cinnamon and onion and herbs through the minced meat. Shape and fold the mince elongated around the skewers.
Mix the harissa with the yogurt. Grill the kebabs all around on the BBQ in about 5 to 8 minutes until cooked and brown. Toast the pita bread also on the BBQ grid and serve with kebabs and harissa yogurt. Garnish with mint and parsley.