Shawarma Pork Pitas with Carrot Fries & Harissa Mayo

Shawarma Pork Pitas

with Carrot Fries & Harissa Mayo

35 MIN
4 Servings
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Available Options

  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    • with Pork Chops

    From the Test Kitchen

    In these flavorful pitas, you'll season pork chops with our dynamic shawarma spice blend (featuring turmeric, paprika, and more), then layer them alongside cooling yogurt and tender roasted red onion. It's all served with a hearty side of carrot fries and a smoky harissa mayo dipper.
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    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
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    fresh
    ingredients
    Shawarma Pork Pitas with Carrot Fries & Harissa Mayo
    Title
    • 4 Boneless, Center-Cut Pork Chops
    • 4 Pocketless Pita
    • 1 Red Onion
    • 1½ Tbsps Red Harissa Paste
    • 1 Romaine Lettuce Heart
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    • ¼ cup Mayonnaise
    • ¾ lb Carrots
    • 1 oz Pickled Peppadew Peppers
    • ½ cup Plain Nonfat Greek Yogurt
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch-thick wedges. Thinly slice the lettuce. Transfer to a bowl. Drizzle with olive oil; season with salt and pepper. Peel the carrots; halve crosswise, then quarter lengthwise. Roughly chop the peppers. In a separate bowl, combine the mayonnaise and harissa paste; season with salt and pepper.

    Roast the carrots & onion
    2 Roast the carrots & onion

    Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Add the onion wedges to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Cook the pork
    3 Cook the pork

    Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Warm the pitas
    4 Warm the pitas

    Meanwhile, if you prefer to use a microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed pitas to a work surface and carefully unwrap.

    Finish & serve your dish
    5 Finish & serve your dish

    Slice the rested pork crosswise. Spread the yogurt onto the warmed pitas. Top with the dressed lettuce, sliced pork, chopped peppers, and as much of the roasted onion as you’d like. Serve the finished pitas with roasted carrots and harissa mayo on the side. Enjoy!

    Tips from Home Chefs

    Shawarma Pork Pitas

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch-thick wedges. Thinly slice the lettuce. Transfer to a bowl. Drizzle with olive oil; season with salt and pepper. Peel the carrots; halve crosswise, then quarter lengthwise. Roughly chop the peppers. In a separate bowl, combine the mayonnaise and harissa paste; season with salt and pepper.

    2 Roast the carrots & onion

    Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Add the onion wedges to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the carrots & onion
    Cook the pork
    3 Cook the pork

    Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    4 Warm the pitas

    Meanwhile, if you prefer to use a microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed pitas to a work surface and carefully unwrap.

    Warm the pitas
    Finish & serve your dish
    5 Finish & serve your dish

    Slice the rested pork crosswise. Spread the yogurt onto the warmed pitas. Top with the dressed lettuce, sliced pork, chopped peppers, and as much of the roasted onion as you’d like. Serve the finished pitas with roasted carrots and harissa mayo on the side. Enjoy!

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