Before starting, preheat the oven to 450°F. Wash and dry all produce. Add beef, Shawarma Spice Blend, panko and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. Form mixture into two 1-inch-thick oval patties (4 for 4 ppl). Arrange on a foil-lined baking sheet. Roast in the top of the oven until cooked through, 12-14 min.** Transfer patties to a cutting board. Cover with foil and let patties rest for 2-3 min.

Meanwhile, cut tomatoes into 1/4-inch pieces.Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Roughly chop parsley. Add parsley, 1 tsp oil (dbl for 4 ppl) and half the tomatoes to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Add garlic, mayo, 1/4 tsp sugar and 1 tbsp water (dbl both for 4 ppl) to another small bowl. Season with salt and pepper, then stir to combine.

Combine vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in another large bowl. Season with salt and pepper. Add spinach and remaining tomatoes, then toss to coat.

Add 1 cup water to a medium pot. Place a metal strainer or colander over top. Bring to a boil over high heat. Once boiling, add 1 pita to the strainer. Steam, using tongs to flip, until soft, 30 sec per side. Set aside on a plate and repeat with remaining pita. (TIP: You can skip this step if you don't want to warm the pitas!)

Thinly slice patties. Divide pitas and salad between plates. Spread hummus over pitas, then top with shawarma beef, onions and tomatoes. Drizzle garlic sauce over top.