In a large bowl, combine the ground beef and lamb. In a small cup, mix the baking soda with lemon juice until it fizzes, then add it to the meat. Add all the dry spices and the garlic paste.
Slowly pour the cold broth into the meat while kneading vigorously by hand. Knead for 12–15 minutes. The goal is to develop the proteins until the mixture is sticky, pale, and holds together perfectly.
Cover the bowl tightly and refrigerate for at least 12 hours (ideally 24). This allows the baking soda to tenderize the meat and the flavors to meld.
With wet hands, shape the meat into cylinders about 3–4 inches long and 1 inch thick.
Preheat your grill to medium-high. Lightly oil the grates. Grill the mici for 8–10 minutes, turning them frequently to get an even char. Place the pita bread on the grill for the last 60 seconds to warm and soften it.
Place the warm pita on a plate.Arrange the grilled mici on top of the pita.Scatter the sliced onion rings generously over the meat.Garnish with a sprinkle of fresh dill.
