14 oz pork loin or tenderloin
naan bread, to serve
plain yogurt, to serve
1 small cucumber, sliced as thinly as you can
2 x 4-in pieces of fresh ginger, peeled and finely chopped
12 garlic cloves, finely chopped
1 Tbsp Ground Cumin
1 Tbsp Ground Coriander
1 Tbsp Smoked Sweet Paprika
2-1/2 tsp Garam Masala
1 tsp Ground Fenugreek
2 tsp Indian chile paste
5 Tbsp lemon juice
1/4 Cup mustard oil
Soak 8 wooden skewers in water overnight, or at least for an hour or two (this will help them from splintering as well as keep them from burning during the grilling process).
To make the marinade, simply combine ingredients in a non-aluminum bowl.
Cut the pork loin into 1″ cubes. Add the pork to the marinade, toss to coat and refrigerate for at least 3 hours.
Set up the outdoor grill for direct-heat cooking over high heat. Thread the pork cubes onto the skewers (consider using gloves to avoid staining your hands with the marinade) and cook on the grill for 5 min on each side, or until cooked through.
Warm the naan bread briefly on the grill, and serve with the tandoori pork, yogurt and cucumber. YUM!