Tandoori Grilled Pork
While it's true much of India's population abstains from eating pork, it's growing more common in some portions of the country (although no where near Iowan's level of consumption).
This recipe combines the delightful Indian-inspired flavors of our Tandoori Spice Blend and Kashmiri Chili Powder with Iowa pork, creating a delicious meal you can prepare on the grill.
Pro tip: Wear your gloves when assembling the skewers - the marinade will be very red!
Tandoori Grilled Pork
4
Indian
Meats & Barbecue
Ingredients
- 14 oz. Pork Loin/Tenderloin
- 1 Small Cucumber (Coarsely Chopped)
- ½ C. Plain Greek Yogurt (for Serving)
- 1 tsp. Garam Masala Blend
- Sea Salt, Fine (to Taste)
- Naan Bread (for Serving)
For the Marinade:
- ½ tsp. Ginger Powder
- 5 Cloves Garlic (Peeled and Minced)
- 2 Tbsp. Tandoori Spice Blend
- 1 tsp. Kashmiri Chile Powder
- ¼ C. Lemon Juice
- ¼ C. Extra Virgin Olive Oil
Directions
Soak 8 wooden skewers in water for several hours (we do ours overnight).
Make the marinade by combining the ginger powder, garlic, Tandoori Spice Blend, Kashmiri Chile Powder, lemon juice and olive oil. Whisk to blend thoroughly.
Cut the pork into 1” cubes. Add the pork to the marinade, toss to lightly coat, and refrigerate for at least 3 hours.
Begin pre-heating the grill for high-heat grilling. Thread the marinated pork cubes onto the soaked wooden skewers, then cook on the grill, 3-5 min on each side, or until pork is cooked through (internal temperature 165°F). Season pork skewers with salt as soon as they come off the grill.
Mix the garam masala blend and greek yogurt, then serve with chopped cucumber and naan bread.