In a large pan, heat the oil over medium-low heat. Add the onions and garlic and saute about five minutes, until slightly translucent.

Add the beef, shawarma seasoning, turmeric, smoked garlic powder, onion powder, salt, and pepper. Mix to break up the beef and distribute the spices. Cook until all the liquid has evaporated and the beef is only slightly pink, five to 10 minutes.

Add the broth. Raise the heat to high, bring to a boil, then reduce to a simmer and cook until the broth evaporates, five to seven minutes. Set aside.

In a bowl, mix the cucumbers, onions, and tomatoes. Add the lemon juice, salt, lemon pepper, garlic powder, chili flakes, and honey, and mix again.

Add a generous scoop of the beef mixture to each lettuce leaf. Top with Israeli salad and chickpeas, then drizzle with techinah and serve.