Rinse the basmati rice under cold water until the water runs clear.

In a medium saucepan, bring 4 cups of chicken or vegetable broth to a boil.

Add the rinsed rice, reduce the heat to low, cover, and simmer for about 15 minutes until the rice absorbs the liquid.

While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the chopped onion and sauté until translucent, about 3 minutes.

Add the minced garlic, shawarma spice blend, salt, and black pepper. Stir for about 1 minute until fragrant.

Add the sliced chicken or beef to the skillet. Cook for about 5-7 minutes until the meat is browned and cooked through.

Once the rice is cooked, fluff it with a fork and add it to the skillet with the shawarma meat.

Gently mix until well combined, allowing the flavors to meld.

Remove from heat and garnish with chopped fresh parsley.

Serve warm.