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For Shawarma: Chicken Thigh - 6 pc, deboned Oil - 3 1/2 tbsp. Coriander powder - 1 tsp Cumin powder - 1 1/2 tsp Chilli powder - 1 1/2 tsp All Spice - 1/4 tsp Garlic - 1 clove, grated Salt & Pepper Place the Chicken Thighs in a Ziploc bag with Oil, Corinader powder, Cumin powder, Chilli powder, Allspice, Garlic, required Salt and Pepper. Rub in until fully incorporated. Seal the bag and let marinate in refrigerator for at least 30 min. Preheat grill to med-high heat. After

For the Meat and Broth:  2 1/4 pounds (1 kg) boneless beef chuck, trimmed and cut into 1-inch cubes  Kosher salt 2 tablespoons (30 ml)  ghee  (see note) 3 bay leaves 5 green cardamom pods, lightly crushed  2 mastic resins, whole (optional; see note)   10 whole black peppercorns 5 allspice berries 1 3-inch cinnamon stick 1 medium yellow onion (8 ounces, 225 g), unpeeled, halved lengthwise keeping root intact  5 medium cloves garlic, unpeeled 6 cups (1.4 L) hot water, plus more

7 tablespoons, plus 1 teaspoon olive oil, divided 2 garlic cloves, peeled and divided 1 cup uncooked Israeli couscous 1 1/2 cups, plus 3 tablespoons water, divided 3 1/2 teaspoons kosher salt, divided, plus more to taste 1/2 teaspoon crushed red pepper 1 (1- to 1 1/2-pound) head broccoli, cut into 2-inch florets 4 (5- to 6-ounce) chicken cutlets (about 1/2-inch thick) 1/2 teaspoon black pepper, plus more to taste 1/4 cup za’atar seasoning 1/4 cup tahini 2 tablespoons, plus 1