Before starting, preheat the oven to 425°F. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Halve tomatoes. Cut cucumber into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic.

Pat turkey dry with paper towels. Season with salt and pepper, then sprinkle with 1/2 tbsp Shawarma Spice Blend (dbl for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to a baking sheet. Bake, in the middle of the oven, until cooked through, 8-10 min.\*\*

While turkey bakes, pat pitas on both sides with damp paper towels. Wrap in foil, then bake in the top of the oven until warmed through, 5-6 min.

While pitas warm, stir together yogurt, lemon zest, 1 tsp lemon juice (dbl for 4 ppl) and 1/8 tsp garlic in a small bowl. (NOTE: Reference Garlic Guide.) Season with salt and pepper.

Whisk together 1 tsp lemon juice, 1/4 tsp sugar and 2 tsp oil (dbl all for 4 ppl) in a large bowl. Add tomatoes, cucumbers and spring mix. Season with salt and pepper, then toss to combine.

Thinly slice turkey. Spread lemony yogurt over tops of pitas. Top with turkey and some of the salad, then fold pitas in half. Serve remaining salad on the side. Squeeze over a lemon wedge, if desired.