In a bowl, mix together oil and spice mix. Add shwarma and marinate, 30 minutes or up to overnight for enhanced flavor. Spray a large skillet with cooking spray or heat 1 tablespoon olive oil, and stir-fry the meat mixture and onions until meat is cooked through and onions are soft, about 6 minutes. Refrigerate. 2. Mix matbucha with mayonnaise. Set aside. 3. Assemble the salad right before serving: in a trifle dish, layer lettuce, red pepper, cucumber, matbucha mixture, yellow pepper, shwarma, chummus, and pita chips. 4. Serve with salad tongs¸ scooping from the bottom.

Note: You can make your own pita chips. Cut 1 ½ pitas into wedges.  Drizzle with olive oil. Spread on a baking sheet at bake and 350°F until crunchy, about 15 minutes. Crush and add to salad just before serving.