Cut the chicken breast into small cubes and marinate with shawarma seasoning: 1 teaspoon each of cumin, chicken seasoning, ground cinnamon, ground cardamom, black pepper, and paprika, plus 4 minced garlic cloves and 1 container of plain yogurt. For best flavor, marinate and refrigerate for 5 hours or overnight.

Heat a skillet with a little oil and sauté the chicken. Cover and cook on low heat until done, then set aside. In the same skillet, add 1 tablespoon clarified butter and sauté sliced onions until soft. Add the chicken back in, then add chopped bell pepper. Turn off the heat.

For the white sauce: Mix 2 containers plain yogurt, 3 tablespoons tahini, 2 garlic cloves, ranch seasoning, lemon juice, a little mustard, salt, and black pepper until smooth.