• Cut potatoes into 1/4-inch coins. 
• To a parchment-lined baking sheet, add potatoes, 1 tbsp (2 tbsp) Shawarma Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 20-22 min, flipping halfway through, until tender and golden.

• Meanwhile, cut broccoli into bite-sized pieces. 
• Core, then cut pepper into 1/2-inch slices. 
• To an unlined baking sheet, add broccoli, peppers and 1 tbsp (2 tbsp) oil. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. Roast in the top of the oven for 12-14 min, until tender.

• Meanwhile, zest, then juice lemon. 
• Roughly chop parsley.
• In a medium bowl, add chicken, panko, half the parsley and 2 tbsp (4 tbsp) Shawarma Spice Blend. Season with 1/4 tsp (1/2 tsp) garlic salt, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper, then combine. 
• Shape mixture into 12 (24) 1/2-inch-thick patties.

• Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil and patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry for 3-4 min per side, until cooked through.**
• Transfer to a plate, then cover to keep warm.

• In a small bowl, add lemon zest, mayo, tahini and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, then stir to combine. 

• Divide potatoes, veggies and patties between plates. 
• Sprinkle over remaining parsley. 
• Serve lemon tahini on the side for dipping. 

If you've opted for double chicken, add 1/4 tsp (1/2 tsp) salt to the chicken mixture. Form mixture into 12 (24) 1/2-inch-thick patties.