In a bowl, combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, lemon juice, and yogurt. Mix well and add the beef. Marinate for at least 2 hours or overnight for best flavor.

Cook the Beef

Preheat the grill or a skillet over medium-high heat. Cook the marinated beef for about 5-7 minutes on each side, or until it reaches desired doneness. Let it rest before slicing thinly.

Prepare Garlic Potatoes

Boil the Potatoes

In a pot, boil baby potatoes until tender, about 15-20 minutes. Drain and let cool.

Season and Roast

Cut the potatoes in half and toss with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 25-30 minutes until crispy.

Garnish

Sprinkle with fresh parsley before serving.

Prepare Fattouche Salad

Chop Vegetables

Chop the romaine lettuce, tomatoes, cucumber, radishes, and green onions. Combine in a large bowl.

Make the Dressing

In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.

Assemble Salad

Pour the dressing over the chopped vegetables, then add mint, parsley, and pomegranate seeds. Toss gently to combine.

Serve

Plate the Dish

Serve the beef shawarma with garlic potatoes and fattouche salad on a large platter. Provide boustan sauces and lemon wedges on the side.