• Before starting, preheat the oven to 450°F. 
  
• Wash and dry all produce.
• To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
• Meanwhile, core, then cut pepper into 1-inch pieces.
• Peel, then grate half the onion. Cut remaining onion into 1/2-inch pieces.
• Cut zucchini into 1/2-inch rounds.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Peel, then mince or grate garlic.

• To a medium bowl, add turkey, panko, grated onions, half the garlic, half the garlic salt and half the Shawarma Spice Blend.
• Season with pepper, then combine.
• Roll mixture into 6 (12) oval logs.

• To a parchment-lined baking sheet, add peppers, zucchini, diced onions, remaining Shawarma Spice Blend and 1 tbsp (2 tbsp) oil. 
• Season with remaining garlic salt, then toss to combine.
• Arrange veggies in a single layer. Place koftas on top of veggies.
• Bake in the middle of the oven for 14-20 min, until veggies are tender and koftas are cooked through.**

• Meanwhile, to the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1 tbsp (2 tbsp) pasta water.
• Strain orzo, then return to the pot, off heat. 

• To the pot with orzo, add vegetable stock powder, 1 tsp (2 tsp) lemon zest, 1/2 tbsp (1 tbsp) lemon juice, 2 tbsp (4 tbsp) butter and reserved pasta water. Stir to combine. Set aside.
• In a small bowl, stir together hummus, mayo, remaining lemon juice and remaining garlic.

• Divide orzo between plates. Top with veggies, koftas and lemony hummus sauce.
• Squeeze a lemon wedge over top, if you like.

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