Back
Spit Roasted Pork Shawarma
- Steps
- Ingredients
Ingredients
Pork Marinade
Fenugreek Flatbread
Sweet Potato Hummus
Tabouli
Chilli Sauce
Select All
Steps
- Hot hibachi.
- For the pork marinade, place all ingredients in the canister of a stick blender and process until smooth. Pour over the sliced pork and marinate for at least 30 minutes or overnight for best result.
- Thread marinated pork onto metal skewers and cook over the hibachi for approximately 20 minutes or until cooked, basting with leftover marinade frequently. Rest for 15 minutes before serving.
- For the fenugreek flatbread, lightly toast the fenugreek seeds in a frypan until fragrant. Let cool slightly then crush in a mortar and pestle.
- In a large bowl, combine flour, water, yoghurt, salt, sugar and crushed fenugreek seeds then mix to combine. Cover bowl with cling film and let sit for 30 minutes to rest.
- Divide dough into 8 pieces and roll into balls. Flatten into discs and cook over the hibachi until golden and toasted.
- For the sweet potato hummus, prick sweet potato all over with a fork and place in a microwave on high heat for 10 minutes until tender.
- Once cooked, cut in half and scoop out the flesh, then place in a blender with tahini, chickpeas, lemon juice, garlic, olive oil and salt. Blend until smooth, then transfer into a small serving bowl.
- Sprinkle with smoked paprika and drizzle with extra virgin olive oil.
- For the tabouli, place puffed rice in a dry frypan over medium heat for 5 minutes, tossing frequently, until lightly browned and crisp. Set aside.
- Combine tomato, red onion, radish, mint, coriander and puffed rice in a bowl. Season with salt and pepper and toss together. Just before serving, toss with lime juice and place in a serving bowl.
- For the chilli sauce, mix all ingredients in a small bowl and adjust the seasoning as necessary. Pour into serving bowl.
- To serve, place all bowls on a serving platter with the pork skewers and fenugreek flatbread.
