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

• Cut tomatoes into 1/4-inch pieces
• Peel, then mince or grate garlic.
• Peel, then cut half the onion (use whole onion for 4 servings) into 1/8-inch pieces.
• Roughly chop parsley.
• To a small bowl, add parsley, onions, half the vinegar, half the tomatoes, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then stir to combine. Set aside. (NOTE: These are your pickled veggies.)

• To another small bowl, add garlic, mayo, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) water.
• Season with salt and pepper, then stir to combine.

• In another large bowl, combine remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
• Add spinach and remaining tomatoes, then toss to combine.

• On a parchment-lined baking sheet, arrange flatbreads.
• Brush with 1/2 tbsp (1 tbsp) oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1/2 tbsp oil for each baking sheet.)
• Toast flatbreads in the bottom of the oven for 2-3 min, until softened.

• Thinly slice patties.
• Divide flatbreads and salad between plates.
• Spread hummus over flatbreads, then top with patties and pickled veggies.
• Drizzle garlic sauce over top.

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**