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

Roughly chop olives. Roughly chop parsley. Zest, then juice lemon. Add lemon zest, mayo, half the feta and 1/2 tbsp (1 tbsp) lemon juice to a small bowl, then stir to combine. Set aside.

Halve zucchini lengthwise. Halve pepper, then core. Peel, then quarter onion, leaving the root intact. Add veggies, 1 tbsp (2 tbsp) oil and half the Turkish Spice Blend to a medium bowl. Season with salt and pepper, then toss to combine. Set aside. Pat pork dry with paper towels. Season both sides with salt, pepper and remaining Turkish Spice Blend. Rub with 1/2 tbsp (1 tbsp) oil.

Add veggies to one side of the grill. Close lid and grill, flipping once, until veggies are tender-crisp, 9-12 min. Meanwhile, add pork to the other side of the grill. Cook, flipping halfway through, until pork is cooked through, 8-10 min.** Transfer pork to a plate, then cover to keep warm. Transfer veggies back to the medium bowl.

Remove root and outer layer from onion quarters, then cut onion, zucchini and pepper into 1/2-inch pieces. Add bulgur, zucchini, onions, peppers, remaining lemon juice, olives, remaining feta, parsley and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then toss to combine.

Thinly slice pork. Divide tabbouleh between plates. Top with grilled pork. Dollop lemon-feta sauce over top.