Mix the beef with the shawarma spices, 2 Tbsp. of lemon juice, orange juice, 1 tbsp olive oil and season to taste with salt and pepper.
Marinate for at least 2 hours
Whisk the Philly cream cheese with the tahini sauce, crushed garlic and the remaining lemon juice until smooth texture. Season with salt and set aside.
In a sauté pan, cook the marinated meat on medium heat for 10 mins then add the sliced tomatoes. Cook for another 2 mins (don’t overcook the tomatoes).
To make the salad, mix the onions with the sumac and parsley.
To serve the shawarma, place the bread of your choice in a plate, add the beef with the onion salad and top, spoon the Philly cream cheese sauce, pickles and sprinkle a few leaves of parsley and toasted pine seeds