• 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 beef, panko, half the parsley and 2 tbsp (4 tbsp) Shawarma Spice Blend. Season with 1/4 tsp (1/2 tsp) garlic salt and 1/8 tsp (1/4 tsp) pepper, then combine. 
• Shape mixture into 6 (12) 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 to get beef, prep and cook in the same way the recipe instructs you to prep and cook the chicken.**