Shawarma-Spiced Pork

Shawarma-Spiced Pork

with Couscous and Peas

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Traditional shawarma is grilled on a spit for hours or even days. We’re speeding up that process by letting the spices do the talking. Here, pork chops are rubbed in our signature shawarma spice blend, which is full of cumin, coriander, and other warm aromatics. Then they’re seared in a pan until they’re nice and crusty and served on a fluffy bed of couscous with peas.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

12 ounce

Boneless Pork Chops

1 tablespoon

Shawarma Spice Blend

1 unit

Chicken Stock Concentrate

½ cup



2 clove


1 unit


1 unit



4 ounce


¼ ounce


Not included in your delivery





2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories613 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate55 g
Sugar12 g
Dietary Fiber10 g
Protein53 g
Cholesterol98 mg
Sodium281 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat and prep
Preheat and prep

Preheat oven to 450 degrees. Halve, peel, and dice onion. Pick leaves from cilantro and discard stems. Roughly chop leaves.

Make couscous
Make couscous

Heat a drizzle of olive oil in a small pot over medium-high heat. Add onion and toss until softened, 3-4 minutes. Stir in stock concentrate and ¾ cup water and bring to a boil. Add couscous, cover, and remove from heat.

Cook pork
Cook pork

Heat a drizzle of olive oil in a large ovenproof pan over high heat. Season pork all over with salt, pepper, and half the shawarma spice. Add pork to pan and sear until browned but not cooked through, about 2 minutes per side. Transfer pan to oven and roast pork until cooked to desired doneness, 4-8 minutes.

Make yogurt sauce
Make yogurt sauce

Meanwhile, mince or grate ½ tsp garlic. Halve lemon. In a small bowl, combine yogurt, remaining shawarma spice, a squeeze of lemon, and a pinch of garlic (to taste). Stir in 1 TBSP water to give mixture a saucy consistency. Season with salt and pepper.

Cook peas and fluff couscous
Cook peas and fluff couscous

When pork is done, remove from pan and let rest 5 minutes. Place pan used for pork over low heat. Add peas and toss until heated through, 1-2 minutes. Fluff couscous with a fork and stir into peas along with a squeeze of lemon. Season with salt and pepper.

Finish and plate
Finish and plate

Thinly slice pork and serve on a bed of couscous. Dollop with yogurt sauce and scatter with cilantro leaves.