INGREDIENTS
- ½ pork loin
- 4 tablespoons smoked Baharat spice
- 2 tablespoons garlic powder
- 2 teaspoons dry oregano
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
DIRECTIONS
- Slice pork loin into 1 cm slices. Combine spices, olive oil, and vinegar in a bowl and thoroughly coat pork with mixture. Let marinate for at least one hour.
- When placing meat onto a rotisserie, begin by using the rotisserie forks as a guide. Every filet should be pierced by the main rotisserie rod and an alternating fork prong to ensure the rotisserie is balanced. Use the second rotisserie fork to hold any loose filets into place.
- You can tie the pork in place if you are having trouble skewering it, but be sure to remove this after the meat is cooked.
- Place the rotisserie onto the grill and cook on MEDIUM heat using the rear rotisserie burner. Place a tray beneath the shawarma after 20 minutes, once the pork has browned on the outside you can start to slice off thin layers and reserve, or serve immediately. Slice off layers and brown the meat beneath then repeat.
- Make sure all pork has reached an internal temperature of 160°F (71°C).
- Serve on a pita with lettuce, tomato, pickles, and tahini sauce.
Chef Jeremy
