• Wash and dry produce.

• Trim and thinly slice half the cucumber (all for 4 servings) into rounds. Halve tomato lengthwise; thinly slice into half-moons. Halve lemon.

• In a medium bowl, combine sliced cucumber, tomato, half the oregano, juice from whole lemon, and a pinch of salt (all the oregano and juice from both lemons for 4 servings).

• Pat meatballs dry with paper towels; cut into quarters. Heat a drizzle of olive oil in a large pan over medium-high heat. Add meatballs, Shawarma Spice Blend, and 1/4 cup water (1⁄3 cup for 4 servings); cook, stirring occasionally, until liquid has reduced and meatballs are browned and warmed through, 3-5 minutes. Season with salt. Remove from heat and cover to keep warm.

• In a small bowl, combine feta, sour cream, 1 TBSP water (2 TBSP for 4 servings), and a drizzle of olive oil. Season with salt and pepper to taste.

• Wrap pitas in damp paper towels and microwave until warm and pliable, 10-15 seconds; halve crosswise.

• Fill pitas with cucumber salad, meatballs, and as much feta sauce as you like. (TIP: To fit in more filling, lay pitas flat before stuffing!) Divide between plates and serve.