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

Cut tomatoes into 1/4-inch piecesPeel, then mince or grate garlic. Peel, then cut half the onion (whole onion for 4 ppl) into 1/8-inch pieces. Roughly chop parsley. Add parsley, onions, half the vinegar, half the tomatoes, 1 tsp (2 tsp) oil and 1/2 tsp (1 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

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

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

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

Thinly slice beef patties. Divide flatbreads and salad between plates. Spread hummus over flatbreads, then top with shawarma beef and pickled onions and tomatoes. Drizzle garlic sauce over top.