Tandoori Grilled Pork


14 oz pork loin or tenderloin
naan bread, to serve
plain Greek yogurt, to serve
1 small cucumber, coarsely chopped
Salt, to taste

For the marinade:
2 – 4-in pieces of fresh ginger, peeled and finely chopped
1 whole head of garlic, minced
3-1/2 Tbsp Tandoori Spice Blend
2 tsp Indian chile paste (see note)
5 Tbsp lemon juice
1/4 Cup Olive Oil


Soak 8 wooden skewers in water overnight (or for a minimum of 3 hours).

Make the marinade: combine the ingredients (fresh ginger and garlic, Tandoori Spice Blend, chile paste, lemon juice and olive oil) in a large glass bowl. Whisk to blend.

Cut the pork into 1-in cubes. Add the pork to the marinade, toss to lightly coat, and refrigerate for at least 3 hours.

Meanwhile, set up the outdoor grill for direct-heat cooking over high heat. Thread the pork cubes onto the soaked wooden skewers, and cook on the grill, 5 min on each side, or until pork is cooked through. Season pork skewers with salt as they come off the grill.

Warm the naan bread briefly on the grill, and serve with the tandoori pork, Greek yogurt and coarsely-chopped cool cucumber.

Note: Red chili paste (also called Lal Mirchi paste, Lal mirch paste) is a staple of many Indian recipes. You can buy ready-made chili paste at the grocery (or specialty) store, or make your own: Take some red chillies. Wash and clean them, and chop into fine pieces. Grind the chiles in a blender with lemon juice, salt, a small amount of sugar and some cumin seeds until paste mixture is smooth. Store in a sealed jar in the refrigerator when not in use.