Pork Loin Shawarma

Everyone makes beef or chicken shawarma – yesterday, I decided to do my own thing. Pork is a mild flavoured meat, it worked & was awesome.

A couple weeks ago, during a Costco haul, I got a pork loin that I cut into two roasts and twelve pork chops. I pulled one of the roasts out – it was probably about 1.5 lbs, thawed it, cut it, spiced it and let it marinate for 4 hours. Well worth the thinking ahead it required. Speaking of which, I have to go take out a couple chicken breasts! BRB

Carrying on, the recipe for the spice mix I used is:

  • 1 tsp cumin
  • 1tsp paprika
  • 1 tsp tumeric
  • 1 tsp coriander (ground, not seed)
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • can also add allspice, nutmeg, cayenne pepper, pepper flakes, sumac, za-atar

To make this a marinade, I added:

  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • a generous squirt of lemon juice (some zest would amplify the flavour – I had none)

Once my pork roast was mostly thawed, I cut it into slices about 1/2 inch thick and then into strips across the grain. I put the spice mix into a baggie with the oil & vinegar, tossed in the meat and gave it a lovely massage to make sure everybody in the pool got equal treatment. I then put it back in the fridge & turned it every hour or so, but otherwise left it to be happy.

The grain is going from side to side in this picture….cut up & down – makes for more tender cuts

Once dinner time neared, I took the roast out of the fridge to come up to room temperature – or closer to room temp than fridge temperature.

I mixed together 3 chopped roma tomatoes with an English cucumber, some dehydrated parsley, olive oil & lemon juice, and I cooked some brown rice in some chicken broth, parsley and lemon juice.

I was going to make some homemade pitas but instead just used some wraps from the Costco haul…..I figured I committed enough time & forethought just by taking the meat out of the freezer hours instead of minutes before supper!

I heated up a cast iron frying pan, put in about a tablespoon of olive oil – enough to cover the bottom of the pan – and fried the meat in batches over medium high heat, adjusting as needed. Because the meat was marinated with olive oil, I didn’t have to add any more along the way, despite cooking the meat in 5 batches.

When it was all done, we wrapped up some meat & some of the tomato cucumber salad stuff in a wrap, and plopped some rice alongside. Add salt & pepper as you like.

Midway through, I realized it needed a little sumthin’ sumthin’ and mixed some plain yogurt, minced garlic and lemon juice into a quick little sauce. I didn’t measure but it was about half a cup of yogurt, a tablespoon of garlic and a squirt of lemon juice….taste it, you’ll know when it’s good. It was good on its own, but it was amazing with the sauce….make the sauce. Feta cheese might have added to it, also, but that didn’t occur to me til about 2 hours later. 🙂

The amount of garlic in the sauce will make you very, very safe from vampires

:S

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