• Before starting, preheat the oven to 425°F.
• Wash and dry all produce.
• Core, then cut pepper into 1/2-inch pieces.
• To an unlined baking sheet, add peppers and 1 tbsp (2 tbsp) oil. Season with half the Shawarma Spice Blend, salt and pepper, then toss to coat.
• Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender. 

• Heat a large non-stick pan over medium. 
• When the pan is hot, add 1 tbsp oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.** Season with salt, pepper and remaining Shawarma Spice Blend. Toss to coat.

• Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water, 1/2 tsp (1 tsp) salt and broth concentrate. Cover and bring to a boil over high. 
• Once boiling, add bulgur. Stir to combine, then cover and remove from heat.
• Let stand 15-16 min, until bulgur is tender and liquid is absorbed. 

• Meanwhile, halve tomatoes.
• Roughly chop parsley.
• Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
• Peel, then mince or grate garlic.
• Add mayo, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl
• Season with salt and pepper, then whisk to combine.

• Add 1 tbsp (2 tbsp) butter to the pot with bulgur, then stir until melted. 
• Stir in roasted peppers, lemon zest and half the parsley. Set aside.
• Whisk together remaining lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl. 
• Add tomatoes and remaining parsley. Season with salt and pepper, then stir to combine.

• Divide bulgur between plates. Top with protein shreds and tomato-herb salad. 
• Drizzle lemon-garlic toum over top.
• Squeeze a lemon wedge over top, if you like. 

If you've opted to get protein shreds, when the pan is hot, add 1 tbsp (2 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.** Season with salt, pepper and remaining Shawarma Spice Blend. Toss to coat. Disregard instructions to add to baking sheet with peppers.

Top final plates with protein shreds.