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Heat broiler to high. Place 4 skewers (all for 4 servings) in a shallow dish and cover with water to soak.
Halve, peel, and dice half the onion; grate remaining half on the largest holes of a box grater.
Heat a drizzle of oil in a small pot over medium-high heat. Add diced onion and a pinch of salt. Cook, stirring often, until lightly browned and softened, 3-4 minutes.
Add rice, ¾ cup water (1½ cups for 4), half the stock concentrate (you’ll use the rest later), and ½ tsp Shawarma Spice Blend (1 tsp for 4). (You’ll use the rest of the Shawarma Spice Blend later.) Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.