Tandoori Pork on the Outdoor Grill
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 tablespoon ground cumin
- 1 teaspoon ground fenugreek
- 1 tablespoon ground coriander
- 1 tablespoon sweet paprika
- 5 tablespoons lemon juice
- Carbohydrate 11 g(4%)
- Cholesterol 63 mg(21%)
- Fat 27 g(42%)
- Fiber 2 g(10%)
- Protein 22 g(43%)
- Saturated Fat 6 g(30%)
- Sodium 59 mg(2%)
- Calories 368
Preparation 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. Note:Fenugreek, Indian chile paste and mustard oil are available from Indian grocery stores or large Asian markets. 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.
Preparation 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. Note:Fenugreek, Indian chile paste and mustard oil are available from Indian grocery stores or large Asian markets. 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.
