Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut cucumber into 1/2-inch pieces. Zest, then juice half the lemon. Cut remaining lemon into wedges. Cut tomato into 1/2-inch pieces.

Combine garlic puree and Shawarma Spice Blend in a small bowl. Pat turkey dry with paper towels. Season with 3/4 tsp garlic salt (dbl for 4 ppl) and pepper. 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 an unlined baking sheet. Spread shawarma spice mixture over tops of turkey. Bake in the middle of the oven until cooked through, 8-10 min.**

Meanwhile, 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. (TIP: Patting pitas with damp paper towels before wrapping in foil adds a bit of steam to make pitas pliable!)

Meanwhile, add yogurt, lemon zest and 2 tbsp water (dbl for 4 ppl) to another small bowl. Season with salt and pepper, then stir until smooth.

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

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