Before chicken shawarma gets licked by flames, every spit-skewered tower of meat is rubbed with salt, pepper, vinegar, lemon juice, cumin, curry and amba, a Middle Eastern pickled mango condiment fortified with turmeric, mustard and chiles. The cooked meat is shaved off of the spit and, when served as a platter, is accompanied by the diner’s choices from a dozen-plus available sides. (Michael Robinson Chavez / Los Angeles Times)
The chicken shawarma sandwich can be customized too. Some days, lamb schawarma also is available. (Michael Robinson Chavez / Los Angeles Times)
Grilled fish with fries, slaw, hummus and pickles. Schawarma Palace is at 8879 W. Pico Blvd. in Los Angeles. (Michael Robinson Chavez / Los Angeles Times)
