Procedure

• Whisk the Marinade: In a bowl, combine the olive oil, yogurt, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, lemon juice, salt, and pepper. Mix until smooth and fragrant.
• Marinate the Meat: Add the thinly sliced chicken or beef/lamb to the marinade, ensuring each piece is coated evenly. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight for maximum flavor.
• Prepare the Bulgur: In a pot, bring the water to a boil. Stir in the bulgur wheat, then remove from heat, cover, and let it sit for 15-20 minutes until the water is absorbed and the grains are fluffy. Fluff with a fork and allow it to cool.
• Toss the Tabbouleh: In a large mixing bowl, combine the cooled bulgur with fresh parsley, mint, diced tomatoes, and sliced green onions.
• Dress the Salad: Drizzle the bulgur mixture with olive oil, lemon juice, salt, and pepper. Toss everything well to combine and set aside for flavors to meld.
• Heat the Grill: Preheat a grill or large skillet to medium-high heat.
• Cook the Meat: Place the marinated meat on the hot grill or skillet. Cook for 5-7 minutes on each side until fully cooked and slightly charred, with an internal temperature of 165°F.
• Slice and Rest: Remove the cooked meat from the heat and let it rest for a few minutes. Then, thinly slice into strips for serving.
• Assemble the Platter: On a large serving platter, arrange the sliced shawarma, a generous scoop of hummus, the vibrant tabbouleh salad, pickles, and warm pita bread for a complete experience.
• Drizzle and Garnish: Drizzle tahini sauce over the shawarma slices and sprinkle chopped fresh parsley for an inviting touch of color.
• Serve Family-Style: Serve warm, enticing your guests to build their own wraps with the pita, delectable meat, creamy hummus, and refreshing salad.