Tandoori Pork On The Outdoor Grill Recipes

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TANDOORI PORK ON THE OUTDOOR GRILL



Tandoori Pork on the Outdoor Grill image

Provided by Pete Evans

Categories     Pork     Appetizer     Backyard BBQ     Dinner     Meat     Spice     Summer     Grill     Grill/Barbecue     Party     Peanut Free     Tree Nut Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 15

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

Steps:

  • 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.

OUTDOOR BARBECUED TANDOORI CHICKEN



Outdoor Barbecued Tandoori Chicken image

Very tasty grilled chicken. This can marinade for as little as 8 hrs, but the longer it marinades the more tender it is.

Provided by Alia55

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

6 chicken breasts
6 lemon wedges
1 1/2 cups yogurt
3 garlic cloves, crushed
1 tablespoon grated fresh gingerroot
1 1/2 teaspoons curry powder
1/4 cup lemon juice
1 teaspoon salt
2 teaspoons cumin
1/2-1 teaspoon dried red chili

Steps:

  • Prepare marinade: In a large mixing bowl, combine all ingredients.
  • Add chicken, mix gently and refrigerate at least 24 hours.
  • Place chicken with a light coating of marinade in a shallow roasting pan and bake in 350F oven 30 minutes, basting occasionally with remaining marinade.
  • Grill on BBQ for 20 to 30 minutes longer or until done.
  • Serve with lemon wedges.

Nutrition Facts : Calories 299.5, Fat 15.7, SaturatedFat 5.2, Cholesterol 100.8, Sodium 509.5, Carbohydrate 6.5, Fiber 1, Sugar 3.2, Protein 32.9

GRILLED VOLCANO PORK



Grilled Volcano Pork image

This is one of the most delicious pork dishes I've ever eaten-just an absolute eruption of flavor! But it's not why we're calling this volcano pork. That's actually because the marinade I'm using here is loosely based on one from a restaurant named after a famous Indonesian volcano. Serve this over steamed or coconut rice.

Provided by Chef John

Time 8h20m

Yield 6

Number Of Ingredients 16

1 (2 1/2 pound) boneless pork loin roast, trimmed
¼ cup thinly sliced lemongrass
1 (2 inch) piece fresh ginger, peeled and thinly sliced
3 medium (blank)s Peppers, fresno, raw
1 Pepper, serrano, raw
1 large shallot, sliced
3 cloves garlic, peeled
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 pinch cayenne pepper
3 tablespoons brown sugar
2 medium limes, juiced
1 tablespoon soy sauce
3 tablespoons fish sauce
2 tablespoons vegetable oil

Steps:

  • Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
  • Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
  • Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
  • Transfer to the refrigerate and marinate overnight, or up to 24 hours.
  • Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
  • Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 13.8 g, Cholesterol 90.9 mg, Fat 15.6 g, Fiber 1.2 g, Protein 33.5 g, SaturatedFat 4.7 g, Sodium 767.8 mg, Sugar 7.9 g

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