Begin by combining the spices. Combine roughly 2/3 of it with the yoghurt to create the marinade for the meat.
100 g Greek Yogurt, 1 t Black pepper, 1 t Paprika, 1 t Coriander, 1 t Cumin, 1/2 t Cardamom
Pat the pork tenderloin dry and season liberally with salt. Coat the pork with the marinade and store in the fridge for2-8 hours.*
2 Pork tenderloins
While the pork is marinating, combine all of the ingredients for the sauce in a small mixing bowl.
1/2 t Nutmeg, 50 g Yoghurt, 20 g Tahini, 15 g Lemon juice
When you are ready to cook, remove the pork from the fridge and allow it to come to room temperature.
Preheat your grill, alternatively preheat an oven to 160C and a saute pan over high heat.
Lightly oil the grill or add a tablespoon of oil to the pan. Lightly shake off any excess marinade clinging to the pork and place onto the grill or pan.
Cook each side well for 1-2 minutes until the whole fillet is nicely browned.
Continue to cook off of direct heat in a cooler section of the grill or transfer to the oven to continue cooking for 3-4 more minutes or until an instant-read thermometer reads 54C.
Allow to rest for 3-4 minutes or until a thermometer reads 57C and slice into 1cm slices. At the last minute season the slices with additional salt and optionally some of the spices used in the marinade. Toast the pita on the grill or oven until warm and pliable.
Assemble kebabs by spreading the hummus, adding the tabbouleh, layering on a few slices of pork and finishing with some sliced onions and your yoghurt sauce.
1 clove Garlic, 1 tsp Sumac, Pita, 1 red onion