Step 1

For the za’atar, combine ingredients in a small bowl

Step 2

For the marinade and chicken, in a large bowl, whisk up about ⅔ of the spice blend with the tahini, lemon zest and juice, water and EVOO, add the chicken and onions and toss, then marinate 30 to 60 minutes

Step 3

Preheat broiler with rack one above center and cook chicken and onions on a large foil-lined sheet tray 25 to 30 minutes, turning once

Step 4

Listicle: Rachael Ray 24-Ounce EVOO Bottle For the tahini-yogurt sauce, combine remaining spice blend in a food processor with tahini, EVOO, lemon and yogurt, then process and add salt or water, if needed

Step 5

Place in squirt bottle or serving dish

Step 6

For the rice pilaf, heat EVOO and melt butter into it over medium to medium-high heat in saucepot or covered medium pot

Step 7

Add broken pasta and lightly brown, then add rice and season with salt, pepper and turmeric and toast 2 minutes more

Step 8

Add broth or water or mix of the two and bring to a boil, then reduce to a simmer, cover and cook 15 minutes

Step 9

Remove from heat, let stand covered 10 minutes

Step 10

Fluff with fork and serve alongside shawarma

Step 11

When chicken comes out of oven, top with herbs and arrange on bed of lettuce, tomato and onion

Step 12

Top with giardiniera

Step 13

Pass pita, tahini-yogurt sauce and pickles