• Wash and dry produce. • Halve, peel and thinly slice half the onion (all for 4 servings). Quarter lemon. Dice tomato into 1⁄2-inch pieces. Trim and dice cucumber.

• In a small microwave-safe bowl, combine sliced onion, 1⁄2 tsp sugar (1 tsp for 4 servings), juice from half the lemon, and a large pinch of salt. Cover with plastic wrap; microwave for 60 seconds. Set aside to pickle, stirring occasionally. • In a separate small bowl, combine tomato, cucumber, half the oregano, and a drizzle of olive oil (all the oregano and a large drizzle of olive oil for 4). Season with salt and pepper. • In a third small bowl, combine sour cream, yogurt, and half the garlic powder (you’ll use the rest of the garlic powder in the next step). Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with half the Shawarma Spice Blend (all for 4 servings), remaining garlic powder, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• Wrap pitas in damp paper towels and microwave until warm and pliable, 60 seconds. • Serve pickled onion (draining first), tomato-cucumber salad, white sauce, chicken, pitas, and remaining lemon wedges family style so everyone can build their own plate. Serve feta alongside pita bar. Chicken is fully cooked when internal temperature reaches 165°.