While the rice is in the oven, make the beef shawarma. Add a touch of olive oil to a large skillet over medium heat. Once the skillet is hot, add the ground beef, minced garlic, and all of the shawarma spices. Cook, breaking the meat up into small pieces with a wooden spoon, until it's fully cooked through and fragrant — this should take about 8-10 minutes. Once the beef is done, remove the skillet from heat and set it aside.

Once the crispy rice is out of the oven, set it aside to cool slightly. Then, assemble the salad. Add the sliced Persian cucumbers, halved baby tomatoes, chopped fresh mint, chopped dill pickles, pickled onions (if using), and crumbled feta to a large bowl. Add the cooked beef and the crispy rice on top.

Finally, make the dressing. Add the Greek yogurt, tahini, maple syrup, lemon juice, cinnamon, garlic, and kosher salt to a blender. Blend until smooth and creamy. If the dressing is too thick, add water, one tablespoon at a time, until you reach your desired consistency. Taste and adjust the seasonings as needed.

Pour the dressing over the salad, toss everything together to fully combine, and serve immediately. If you're meal prepping, keep the components separate and assemble individual portions as needed.