Shawarma-Spiced Mushrooms & Chicken

• In a medium bowl, toss together cabbage and carrot mix, 1⁄2 tsp sugar, a drizzle of olive oil, juice from half the lemon, a pinch of salt, and pepper until thoroughly combined (for 4 servings, use 1 tsp sugar and juice from whole lemon). Refrigerate until ready to use.

Open and drain tofu, then press out excess water with paper towels and cut into 3⁄4-inch cubes, or open package of chicken* and drain off any excess liquid. Season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Using a spatula, arrange into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Cook, stirring occasionally, until tofu is browned all over, 3-4 minutes, or until chicken is cooked through, 4-6 minutes. Transfer to a plate; wipe out pan.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, 4-5 minutes. • Add another large drizzle of oil and mushrooms to pan. Season with half the Shawarma Spice Blend (all for 4 servings), a pinch of salt, and pepper. Reduce heat to medium low and cover. Cook, stirring occasionally, until veggies are browned and tender, 3-4 minutes (you may need to cook in batches for 4).

Use pan used for tofu or chicken here.

• Meanwhile, in a small bowl, whisk together yogurt, mayonnaise, and as much lemon zest as you like. Season with a pinch of salt and pepper.

• Toast pitas until golden brown, then cut into quarters.