Combine olive oil, falafel spice, shawarma spice, salt, and pepper in a large bowl or ziplock bag. Add chicken and toss to coat, then marinate for at least an hour or overnight. Slice chicken thighs in half and thread onto skewers.

Heat grill or skillet to high heat. Sear chicken skewers for eight to 10 minutes per side, until cooked through.

Preheat oven to 375 degrees Fahrenheit.

Line two baking sheets with Gefen Parchment Paper. Drizzle a little olive oil on each baking sheet, then spread cauliflower on one sheet and eggplant on the other. Drizzle remaining olive oil over vegetables, season with salt and pepper, and toss to coat. Roast for about an hour, until golden and crispy.

Arrange roasted vegetables and chicken skewers on a large serving board or tray.

Add a bowl of Israeli salad, sliced Israeli pickles, and a small bowl of tahini.

Garnish with a generous amount of fresh cilantro.