• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Remove any brown spots from potatoes, then cut cut into 1/2-inch cubes.
• To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. 
• Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.

• Peel, then cut onion into 1/4-inch pieces. 
• Peel, then mince or grate garlic. 
• Finely chop parsley. 

• To a medium bowl, add turkey, panko, half the Middle Eastern Seasoning, half the garlic, half the parsley and 1/4 tsp (1/2 tsp) salt.
• Season with pepper, then combine.
• Roll turkey mixture into 6 (12) 2-inch logs.
• On another parchment-lined baking sheet, add koftas.
• Roast in the top of the oven for 12-16 min, until koftas are cooked through.**

• Heat a large non-stick pan over medium-high.
• When hot and 1 tbsp (2 tbsp ) oil, then the onions. Cook for 3-4 min, until onions soften slightly. 
• Add tomato sauce, broth concentrate and remaining Middle Eastern Seasoning. 
• Cook for 2-3 min, until sauce thickens slightly. Season with salt and pepper. 

• Meanwhile, in a small bowl in the microwave, heat 1 tbsp (2 tbsp) butter for 30 sec, until melted. On an unlined baking sheet, arrange flatbreads. Brush with melted butter and sprinkle with remaining garlic.
• Toast in the bottom of the oven for 2-4 min, until browned. (TIP: Keep an eye onflatbreads, so they don't burn.)

• Cut flatbread into quarters. 
• Divide potatoes, flatbread and koftas between plates. 
• Spoon spiced tomato sauce over koftas, then sprinkle remaining parsley over top.

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