Tandoori Pork on the Outdoor Grill
['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)']
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.
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