As the fat drips off the slowly spinning rotisserie (the term shawarma is Arabic for turning), the spices in the marinade fill the air with the aroma of Arabia. While those giant rotisseries aren ...
Heat oil in sauté pan over medium/high heat. Add chicken to pan and season with shawarma spice and salt. Begin sautéing chicken until almost fully cooked. Slice jalapeño and onion and add to pan.