Tandoori Pork Kebabs

Amazing Tandoori Pork Kebabs. Just Marinate & Skewer to cook. Make them even spicier with added heat, or tone it down with the marinade.

Servings: 4 Kebabs

Prep10

Cook 1

Marination1

Equipment

1 Rotisserie Unit with Kebab assembly
1 Marinating Bowl

Ingredients

1 lb Pork - Diced 1 inch
1/4 C Yogurt & Neutral Oil - each
2 Tbl Tandoori Masala
1 Tbl Lemon Juice

Instructions

Combine the Yogurt, Oil, Tandoori Masala & Lemon Juice and mix well.
Remove any excess fat from the Pork and freeze to render out for other recipes, Dice the Pork into 1 inch cubes and add to the marinade. Toss well, cover and refrigerate for at least 1 hour.
Skewer Pork and place unto the Kebab rack. Cook at 250 F for 55 minutes. Afterward, raise the temp to 430 F and cook until the desired level of Char is achieved. Remove and let cool before serving.

Notes

Oven Slow Cooked

Tandoori Pork Kebabs can also be cooked in the oven at 250 F for 55 minutes and then broiled until the desired level of Char is achieved. Place the Kebabs on a Rack, so they are lifted and can be flipped halfway through with some water in the pan to prevent the drippings from smoking.

Heat preference

The Yogurt marinade tones the heat down to a Mild heat. For an even spicier Tandoori Pork Kebab, omit the Yogurt or even more heat by using the Tandoori Masala directly on the Pork. You can also include Hot Chiles in the marinade or Kashmir Chilli Powder, Deggi Mirch or Cayenne Pepper with the Tandoori Masala or in the Marinade.

Course: Lunch, Main Course, Snack

Cuisine: Indian

Keywords: Tandoori Kebabs, Tandoori Pork Kebabs, Tandoori Pork Skewers, Tandoori Pork Tikka, Tandoori Tikka

Author: JAH