Pork Shawarma

Meanwhile, bring a kettle of water to a boil. In a small bowl, combine the onions and 1/2 cup boiling water (double for 4 ppl). Set aside until onions are slightly translucent, 5-6 min. Meanwhile, heat a large non-stick pan over medium heat. Add the cabbage, vinegar and 1 tsp sugar (double for 4 ppl). Season with salt. Cook, until tender-crisp, 4-5 min.

Remove pan from heat, then transfer cabbage, along with liquid, to another small bowl. Set aside. Carefully wipe pan clean. When the onions are slightly translucent, drain and pat onions dry with paper towels. In the same small bowl, combine the onions, remaining sumac, 2 tsp lemon juice (double for 4 ppl) and 1 tbsp oil (double for 4 ppl). Season with salt and pepper. Set aside.

Pat the pork dry with paper towels. In a medium bowl, toss the pork with the shawarma blend, then season with salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then the pork. Cook, stirring, until cooked through, 3-4 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) (NOTE: Cook in batches for 4 ppl.)

Meanwhile, cut the tomatoes into 1/2-inch cubes. Roughly chop the parsley. In a large bowl, whisk together the tahini, lemon zest, minced garlic, remaining lemon juice and 1 tbsp oil (double for 4 ppl). Add the tomatoes and parsley, then toss together. Season with salt and pepper.