August Recipe of the Month

In the August issue of STROLL magazine, a grilled shawarma-style pork loin and fattoush recipe was featured. This meal was inspired by a recipe from Gaby Dalkin's new cookbook called What's Gaby Cooking GRILLING.

Here is the article. Recipe along with link to What's Gaby Cooking GRILLING below.

Grilled Shawarma-Style Pork Loin and Fattoush

Pork Loin Ingredients

1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of smoked paprika
1 teaspoon chipotle chile powder
1/2 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/3 cup olive oil
Kosher salt
Pork tenderloin (about 1 1/2 pounds) (OR you can follow the original recipe and use 2 pounds of boneless, skinless chicken thighs)

Grilled Pita and Fattoush Salad Ingredients

2 teaspoons smoked paprika
1/2 teaspoon ground cumin
Kosher salt
1/4 cup plus 3 tablespoons olive oil
2 pita breads
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon dried oregano
Freshly ground black pepper
3 vine tomatoes, chopped
3 Persian cucumbers, chopped
6 radishes, cut into chunky matchsticks
1/2 small red onion, thinly sliced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
3 lemons, cut in half

Instructions

Marinate the Pork: put the cumin, coriander, paprika, chipotle chili powder, red pepper flakes, ground ginger, cinnamon, and 2 teaspoons of salt in a bowl and whisk to combine. Coat the pork loin in the spice mixture evenly. Cover the pork and let marinate for 30 minutes or longer.
Prepare the grill. Heat grill to medium-high heat (400 - 450 F).
Make grilled pita. Combine smoked paprika, cumin, 1/2 teaspoon of salt, and 3 tablespoons of olive oil. Whisk to combine. Brush the pita with the spiced oil and put the whole pita onto the grill, toasting both sides until lightly brown. Cut or tear into pieces.
Make the Fattoush Salad. Combine the remaining 1/4 cup olive oil, vinegar, mustard, oregano, and a generous pinch of salt and pepper in a bowl and whisk together. Add the tomatoes, cucumbers, radishes, onion, fresh dill and parsley to the bowl and toss to combine.
Cook the Pork Loin. Place the pork loin on the grill and cook until internal temperature reaches 135 F. Let pork rest for 5 to 10 minutes. Internal temperature will rise to 145-160 F.
Final preparations. Lightly oil the halved lemons and grill, cut-side down, until charred, about 5 minutes. Slice the pork loin into 1-inch thick pieces. Toss the salad and add the crispy pita bread and a few squeezes of the grilled lemons. Serve alongside the pork loin.