• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Peel and mince garlic. • In a large bowl, combine beef*, panko, Shawarma Spice, paprika, minced onion, half the garlic, and 3/4 tsp salt (11/2 tsp for 4). Form into 10-12 (20-24 for 4) 11/2-inch meatballs.

• Place meatballs on a baking sheet. TIP: To help prevent sticking, lightly oil the sheet or spray with cooking spray first. • Bake on top rack until browned and cooked through, 14-16 minutes.

• While meatballs bake, trim and grate cucumber on the largest holes of a box grater until you have 3 TBSP (6 TBSP for 4 servings). Halve remaining cucumber lengthwise; scoop out seeds with a spoon and discard. Thinly slice cucumber crosswise into half-moons. • Dice tomato. Quarter lemon.

• In a medium bowl, combine sliced cucumber, tomato, and as much sliced onion as you like. Stir in a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.

• In a small bowl, combine grated cucumber, yogurt, sour cream, remaining garlic, and a squeeze of lemon juice to taste. Season with salt and pepper.

• Halve pitas crosswise; toast until warmed through and pliable. Fill pita halves with meatballs and a bit of salad. (TIP: Cut the meatballs in half for easier pita stuffing if desired.) Dollop with tzatziki and drizzle with hot sauce to taste. • Divide stuffed pitas between plates. Serve with remaining salad and any remaining lemon wedges on the side. • TIP: Alternatively, serve meatballs, salad, tzatziki, and pita on a platter and let everyone assemble their own pita pockets. Serve with hot sauce and remaining lemon wedges on the side.