Ingredients:

1. •8 Ounces Ground Lamb & Beef Blend
   

2. •2 Plain Pocketless Pitas
   

3. •½ Cup Plain Greek Yogurt
   

4. •8 Ounces Radishes
   

5. •2 Cloves Garlic
   

6. •1 Lemon
   

7. •1 Persian Cucumber
   

8. •1 Red Onion
   

9. •1 Large Bunch Mint
   

10. •2 Tablespoons Sunflower Seeds
    

11. •2 Teaspoons Shawarma Spice Blend (Za'atar, Ground Cumin, Ground Sweet Paprika, Ground Coriander & White Sesame Seeds)
    

Procedure:

Wash and dry the fresh produce. Trim off and discard the stem ends of the radishes; cut the radishes into bite-sized wedges. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Trim off and discard the ends of the cucumber; thinly slice the cucumber on an angle. Peel and small dice the onion. Pick the mint leaves off the stems; discard the stems.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the onion, ¾ of the garlic paste and ¾ of the spice blend; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the onion and garlic have softened and the spice blend is fragrant. Remove from heat; transfer to a large bowl. Wipe out the pan.

Add the lamb and beef blend to the bowl of cooked aromatics; season with salt and pepper. Using a spoon, gently mix until just combined. Form the mixture into 6 oval-shaped patties. In the same pan used to cook the aromatics, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side, or until browned and cooked through. Remove from heat and set aside in a warm place.

Preheat the oven to 400°F. 

While the patties cook, in a medium bowl, combine the Greek yogurt, lemon zest, remaining garlic paste, the juice of all 4 lemon wedges and half the mint (chopping just before adding).Season with salt and pepper to taste; set aside.

In a large bowl, combine the radishes, sunflower seeds, half the yogurt sauce and all but a pinch of the remaining spice blend; toss to coat. Season with salt and pepper to taste.

Carefully place the pitas directly onto the oven rack. Toast 2 to 3 minutes, or until warm and pliable. Remove from the oven. Divide the cucumber, remaining mint, cooked patties and remaining yogurt sauce between the warmed pitas. Place each finished pita on a plate. Serve with the salad on the side. Garnish the salad with the remaining spice blend.