For the chicken shawarma:
1¼ pounds boneless, skinless chicken breasts
½ cup Greek yogurt
2 cloves garlic, smashed
⅛ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon all spice
½ teaspoon sumac
Juice from 1 lemon
2 tablespoons olive oil
2 tablespoons white wine vinegar
Kosher salt & freshly ground pepper to taste
For the pilaf:
¼ cup slivered almonds
1 tablespoon butter
1 tablespoon olive oil
Half a small onion, diced
2 cloves garlic, minced
¼ cup vermicelli or broken spaghetti
¾ cup rice (preferably basmati/long grain)
1⅔ cups chicken broth
For the tahini sauce:
⅓ cup tahini
⅓ cup water
3 tablespoons lemon juice
1 clove garlic, minced
For the tomato-cucumber salad:
2 medium tomatoes, diced
1 large cucumber, diced
3 tablespoons fresh parsley, minced
For serving:
Pita bread
In a large bowl, whisk together the yogurt, garlic, spices, lemon juice, olive oil, vinegar, salt and pepper. Add the chicken and stir to coat. Cover and refrigerate for at least an hour and up to one day in advance.
When ready to cook the chicken, heat grill to high, wiping down grates with a vegetable oil coated paper towel. Cook chicken over indirect heat for about 8 minutes per side, then move to direct heat to lightly char each side. Alternately, cook the chicken in a grill pan or broil until cooked through.
While the chicken cooks, make the pilaf. Toast the almonds in a small saucepan set over medium heat. Transfer to a small bowl and set aside. In the same saucepan, melt the butter and oil, then cook the onion until translucent, about 5 minutes. Stir in the garlic, vermicelli and rice. Toast, stirring constantly, until the rice is opaque, about 3 minutes. Add the chicken broth and bring to a boil. Cover, reduce heat and simmer for about about 15 minutes. Stir in the toasted almonds just before serving.
While the rice is cooking, whisk together the tahini, water, lemon juice, garlic and salt and pepper to taste.
Combine the tomatoes, cucumbers and parsley in a medium bowl. Add 2-3 tablespoons of the tahini sauce, and toss to combine.
To serve, arrange the chicken, pilaf, salad, and hummus in individual bowls. Drizzle with tahini sauce and serve pita on the side.