Shawarma-Spiced Pork




  • half of a yellow onion
  • 1 tablespoon cilantro
  • two servings of couscous, prepared as needed
  • 1 tablespoon olive oil
  • 2 pork chops (6-8 ounces a piece)
  • 1 tablespoon shawarma spice blend
  • 1 tablespoon minced garlic
  • 1 tablespoon lemon juice
  • 6 ounces Greek yogurt
  • 4 ounces frozen peas


  1. Preheat oven to 450°F. Dice the onion. Prepare the couscous as instructed.
  2. Heat a tablespoon of olive oil in a cast-iron or non-stick skillet over high heat. Season pork to taste with salt, pepper and half a tablespoon of the shawarma spice blend. Add pork to pan and sear until browned but not cooked, about 2 minutes per side.
  3. If you’re using a cast-iron skillet, put the pan in the oven and cook until done to your liking, about 8 to 10 minutes. If you’re using something non-oven-proof, put the pork on a baking sheet, put the sheet in the oven, and cook until done to your liking. (Keep the pan handy, though. You’ll still need it.)
  4. Mix the 1 tablespoon minced garlic, 6 ounces Greek yogurt, the rest of the shawarma spice blend, 1 tablespoon lemon juice with one tablespoon of water into a small bowl. Season with salt and pepper.
  5. When pork is finished, remove from oven, place on a plate or cutting board and let rest for five minutes. Place the pan you used to cook the pork over low heat and add peas until heated through, about 3-4 minutes. Fluff the couscous with a fork and add it to the pan, stirring to mix the peas in. Add a squeeze of lemon juice if you have some. Season with salt and pepper.
  6. Slice the pork and serve on a bed of couscous. Add a dollop of the yogurt sauce and add some cilantro for garnish.

If you can’t find a shawarma spice blend…

  • 2 tablespoons ground coriander
  • 1 teaspoon allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cumin
  • 1/2 teaspoon ginger
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon black pepper

Shawarma is a Middle Eastern meat preparation which was developed in 19th-century Ottoman Turkey, where meat was grilled on a vertical spit and cut off as it cooked.