In a medium bowl, whisk together olive oil, yogurt, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, lemon juice, salt, and pepper until well combined.

Add the thinly sliced chicken or beef/lamb to the marinade. Mix well to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 1 hour or overnight for maximum flavor.

Bring 2 cups of water to a boil in a pot. Add the bulgur wheat, remove from heat, cover, and let it sit for about 15-20 minutes until the water is absorbed. Fluff with a fork and set it aside to cool.

In a large bowl, combine the cooled bulgur with finely chopped parsley, mint, diced tomatoes, and sliced green onions.

Drizzle the salad with olive oil, lemon juice, salt, and pepper. Toss everything gently to combine and set the salad aside to let the flavors meld.

Preheat a grill or large skillet over medium-high heat, ensuring it’s nice and hot before cooking the meat.

Add the marinated meat to the grill or skillet. Cook for about 5-7 minutes on each side until the meat is cooked through and develops a lovely char.

Remove the cooked meat from the heat and let it rest for a few minutes. Then, slice it into thin strips to disburse the flavor evenly.

On a large platter, artfully arrange the sliced shawarma, hummus, tabbouleh salad, pickles, and pita bread to create a beautiful spread.

Finish the dish by drizzling tahini sauce over the shawarma and garnishing with fresh chopped parsley for an extra touch of color.

Present the platter at the table, inviting everyone to build their own wraps with the pita, flavorful meat, creamy hummus, and refreshing salad.