Tandoori Pork on the Outdoor Grill

Ingredients

• 2 teaspoons indian chile paste (see note)
• 1 small cucumber julienned
• 2.5 teaspoons garam masala 
• 12  garlic cloves finely chopped
• 2  inch pieces of ginger fresh peeled finely chopped
• 1 tablespoon ground coriander 
• 1 tablespoon ground cumin 
• 1 teaspoon ground fenugreek 
• 5 tablespoons juice of lemon 
• 0.3 cup mustard oil (see note)
• 4 servings naan bread 
• 4 servings yogurt plain
• 14 ounce pork loin 
• 1 tablespoon paprika sweet

Equipment

• bowl
• grill
• skewers
• wooden skewers

Directions

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.
4. Add the pork to the marinade, toss to coat and refrigerate for at least 3 hours.
5. 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.
6. Fenugreek, Indian chile paste and mustard oil are available from Indian grocery stores or large Asian markets.
7. From My Grill: Outdoor Cooking Australian Style by Pete Evans. Text copyright © 2009 Peter Evans; photography copyright © 2009 Anson Smart. First published in 2009 by Murdoch Books Australia; first published in the United States in 2011 by Weldon Owen, a division of Bonnier.