Before starting, preheat the oven to 450°F. Wash and dry all produce. Combine ground beef, Shawarma Spice Blend, panko and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Divide mixture in half (divide into quarters for 4 ppl) and tightly form each portion into 1-inch thick oval patties on a foil-lined baking sheet. Season with pepper. Roast in the top of the oven until cooked through, 12-14 min.** Transfer to a cutting board and cover with foil to rest, 2-3 min.

While donair beef roasts, cut tomato into 1/4-inch pieces. Peel, then mince or grate garlic. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch cubes. Roughly chop parsley.

Combine garlic, mayonnaise, 1 tbsp sugar and 1 tbsp water (dbl both for 4 ppl) in a small bowl. Season with salt and pepper.

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

Add 1 cup of water to a medium pot. Place a metal strainer or colander over top. Bring to a boil over high heat. When the water is boiling, add one 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. (NOTE: You can skip this step if you don't want to warm the pitas!)

Thinly slice donair beef. Divide pitas and salad between plates. Top pitas with donair beef, onions and tomatoes, then drizzle garlic sauce over top. Sprinkle with parsley.