Shawarma Khalta (شاورما خلطة) is the mixed form: chicken and beef or lamb shaved together into one bread so the wrap carries both at once. The word khalta means a mixture, and the angle is exactly that combination. The two stacks have opposite strengths, the chicken bright and lean and marinade-driven, the beef and lamb fatty and deep, and putting them in the same wrap is an attempt to get both the lift and the richness in a single bite. Done right it tastes layered, the lean and the rich reading distinctly rather than blurring into a generic meat flavor. Done wrong it is just two kinds of meat in a pile with no reason to be together, the chicken dried out and the beef and lamb dominating everything.
The build is the standard shawarma sequence with the cut as the decision point. Both stacks are shaved, and the proportion is the whole craft: too much beef and lamb and the fat and depth bury the chicken; too much chicken and the mix eats lean and loses the point. The bread, thin Arabic, kmaj, or saj, is warmed and given a line of toum first, then the mixed meat laid in an even strip rather than dumped, then pickled turnip or cucumber and any vegetables, often fries. The wrap is rolled tight and usually pressed so the two meats and the sauce fuse instead of separating into clumps. A good shawarma khalta shows both meats present in roughly every bite, the chicken still moist with crisp edges and the beef and lamb supplying fat and depth, the toum and pickle cutting across both. A sloppy one is unevenly cut so one half of the sandwich is all chicken and the other all beef, dry where the lean meat went unprotected, or greasy where the fat pooled with nothing bright to cut it.
It varies mostly by the ratio and the additions. A beef-and-lamb-leaning mix eats rich and is closer to the lahmeh end of the family; a chicken-leaning mix eats brighter and lighter; an even split is the true khalta and depends most on a generous toum and a sharp pickle to hold the two sides together. It also shifts with the bread, leaner in thin markouk, plusher in a kmaj pocket, and with whether fries are folded in. The single-meat forms, chicken alone and beef and lamb alone, each stand as their own articles, as do the bread and fries variants. What shawarma khalta reliably delivers is the family's compromise sandwich: the brightness of the chicken and the richness of the beef and lamb in one wrap, holding only if the cut and the sauce keep both in play.