TANDOORI PORK ON THE OUTDOOR GRILL

Tandoori Pork on the Outdoor Grill image

Provided by Pete Evans

Yield Serves 4

Number Of Ingredients 15

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14-ounce pork loin or tenderloin
naan bread, to serve
plain yogurt, to serve
1 small cucumber, julienned
Marinade
2 x 4-inch pieces of fresh ginger, peeled and finely chopped
12 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sweet paprika
2 1/2 teaspoons garam masala
1 teaspoon ground fenugreek
2 teaspoons Indian chile paste (see note)
5 tablespoons lemon juice
1/4 cup mustard oil (see note)

Steps:

Soak 8 wooden skewers in water overnight.
To make the marinade, combine all the ingredients in a nonreactive bowl.
Cut the pork into 1-inch 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 onto the skewers (use gloves to avoid staining your hands) and cook on the grill for 5 minutes on each side or until cooked through. Warm the naan bread briefly on the grill and serve with the tandoori pork, yogurt and cucumber.