• Before starting, wash and dry all produce. 
• Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
• To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
• Fluff bulgur with a fork.

• Meanwhile, cut cucumbers into 1/2-inch pieces.
• Roughly chop parsley.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Peel, then cut onion into 1/2-inch rounds (keeping rings together). Finely chop 2 tbsp (1/4 cup) of onion, then place in a medium bowl. (NOTE: Set aside to make chopped salad in step 3.)
• Cut tomato into 1/2-inch pieces.
• Transfer remaining onion rounds to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.

• To the bowl with chopped onions, add tomatoes, cucumbers, half the parsley, 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
• In a small bowl, add mayo, tahini sauce, 1/2 tsp (1 tsp) lemon juice and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine. 

• To another medium bowl, add Turkish Spice Blend, half the crispy shallots and 1/8 tsp (1/4 tsp) salt. Stir to combine.
• Crumble in turkey, season with pepper and combine. Using wet hands, form mixture into 8 (16) 2-inch-wide patties.
• Transfer kibbeh patties to a plate, then drizzle 1/2 tbsp (1 tbsp) oil over top. Flip patties to coat each side with oil.

• To one side of the grill, add onion rounds. Reduce heat to medium, close lid and grill for 5-7 min per side, until tender. Transfer back to the same plate.
• Meanwhile, to the other side of the grill, add kibbeh. Close lid and grill kibbeh for 3-4 min per side, until cooked through.**

• To the pot with bulgur, add remaining parsley and any remaining lemon juice. Season with pepper, then fluff with a fork to combine.
• Cut grilled onions into bite-sized pieces.
• Divide bulgur between bowls.
• Top with kibbeh, grilled onions and chopped salad.
• Top with tahini mayo and remaining crispy shallots.
• Squeeze a lemon wedge over top, if you like.

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**