• Wash and dry produce. • Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Quarter lemon. • In a small microwave-safe bowl, combine sliced onion, juice from half the lemon, and a pinch of salt. Cover with plastic wrap; microwave until softened, 30-40 seconds. Uncover and stir, then set aside to pickle.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, ketchup, raisins, Shawarma Spice Blend, a big pinch of salt, and pepper. • Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. **Swap in turkey* for beef.**

• Meanwhile, wrap pitas in damp paper towels; microwave until warm and pliable, 30-40 seconds. Halve pitas; gently pull apart to create pockets. TIP: Halve pitas one at a time to make opening easier and prevent sticking. • In a second small bowl, combine mayonnaise, sour cream, and juice from one lemon wedge (two wedges for 4 servings). Taste and season with salt and pepper.

• Fill pita halves with beef. Top with white sauce, pickled onion (draining first), and as much hot sauce as you like. • Divide pitas between plates. Serve with tortilla chips and any remaining lemon wedges on the side. ***Ground Poultry is fully cooked when internal temperature reaches 165°.***