Take the turkey and spread it out on a clean work surface. Sprinkle the mixed spice and 1 teaspoon salt over the meat. Fold in the meat gently to work in the spice but not overwork the meat. Place in a bowl, cover and place in the fridge for at least two hours or overnight.

Whisk together in a small bowl the tahini, 2 garlic cloves, 4 tablespoons of lemon juice, lemon zest, 1 teaspoon salt, ½ teaspoon pepper, cumin, 2 tablespoons olive oil. Add two tablespoons of warm, liquid coconut oil last – whisking while pouring in. Keep whisking until a creamy, thick mixture forms. Set aside.

In a large skillet over medium heat, put 1 tablespoon of coconut oil. Add the white onion and stir around to coat with the oil. Add 1 clove of garlic minced. Keep stirring around until the onion is translucent. Add the parsley and remove it from heat. Allow cooling.

Get turkey out of the fridge and add the onion mixture. Mix in. Form 12 equal-sized balls. Place into a greased skillet over medium heat. Give each ball a pat to flatten them a bit—Cook for 5 minutes on each side or until done.

In another small bowl, whisk together the remaining 2 tablespoons of lemon juice with the remaining 1 tablespoon of extra virgin olive oil. Add one clove of garlic minced, plus ½ teaspoon pepper and 1 teaspoon of salt. Whisk until emulsified and set aside for a moment.

In a large bowl, toss together the red onion, yellow pepper, cucumber, pea shoots and jicama. Mix the vegetables with the lemon/oil mixture.

Time to assemble. Take a warm naan bread, spread the tahini mixture all over. Place a couple of romaine leaves, three turkey balls, and some vegetables. Roll up the sandwich, wrap in foil or sandwich paper. Serve with more tahini sauce on the side.

Great with a Greek salad or some hummus and vegetables or with olives. Enjoy!