Tandoori Pork On The Outdoor Grill

• 14-ounce pork loin or tenderloin
• naan bread, to serve
• plain yogurt, to serve
• 1 small cucumber, julienned
• 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)

1. Soak 8 wooden skewers in water overnight.
2. To make the marinade, combine all the ingredients in a nonreactive bowl.
3. Cut the pork into 1-inch cubes. Add the pork to the marinade, toss to coat and refrigerate for at least 3 hours.
4. 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.

pork loin, bread, yogurt, cucumber, ginger, garlic, ground cumin, ground coriander, sweet paprika, garam masala, ground fenugreek, indian chile paste, lemon juice, mustard oil

Taken from www.epicurious.com/recipes/food/views/tandoori-pork-on-the-outdoor-grill-365989 (may not work)