Ingredients

• 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)

Instructions

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.