In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Halve, peel, and thinly slice onion. Pick mint leaves from stems; discard stems and finely chop leaves. Trim and dice cucumber. Dice tomato.

In a medium microwave-safe bowl, combine vinegar, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Stir in half the onion. Cover with plastic wrap, then microwave until bright pink, about 1 minute.

Refrigerate until ready to use in Step 6.

In a small bowl, combine mint, yogurt, garlic powder, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, Shawarma Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until beginning to brown, 2-4 minutes.

Add remaining onion to pan. Cook, stirring occasionally, until beef is cooked through and onion is beginning to soften, 2-4 minutes.

Meanwhile, to bowl with pickled onion, add cucumber, tomato, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper. Stir to combine.

Toast pitas. Brush with a drizzle of olive oil; season with salt and pepper. Cut into four wedges each.

Fluff rice with a fork and divide between bowls.

Top rice with shawarma-spiced beef and cucumber tomato salad in separate sections. Garnish with feta. Serve with pitas and mint yogurt sauce on the side. TIP: If you like, scoop up some of the rice, beef, salad, and sauce with the pita and eat it all in one bite!