Preheat the oven to 400°F.

Marinate your beef with the onion, grated garlic, salt, pepper, paprika, chili powder, onion powder, garlic powder, cumin, and olive oil. Let it rest in the fridge for at least 30 minutes.

Mix the water and cucumber slices. Refrigerate until ready to serve. Serve over ice if desired.

Make Rice Pilaf: Set a pot over medium heat. Add the butter to the pot and saute the onion and garlic until the onions start to soften. Stir in the rice. Stir in the broth. Cook according to the directions on the package. Once cooked fluff with a fork and season with salt and pepper to taste. Cover with a lid to keep warm.

Line a baking sheet with parchment paper. Spread the shawarma mixture onto the parchment paper.

Cook in the oven for 20 - 30 minutes at 400°F or until the meat is juicy and cooked to your liking.

Preheat a grill on medium heat.

Make a fresh salad with the radishes, green onions, tomato, parsley, lemon juice, and olive oil to use as topping.

Make the Tahini Sauce by whisking together the tahini, water, lemon juice, and salt until you get a silky smooth texture.

Drizzle the halloumi with oil and grill on both sides until nicely marked.

Place the shawarma and radish salad into the pita and drizzle with sauce.

Enjoy the delicious shawarma with pita wedges and hummus, grilled halloumi, rice pilaf, and cucumber water.