Preparation Time: 15 mins (plus 2 hours to marinate)
Cooking time: 20 mins
Serves: 4
2 teaspoons sweet paprika
1 teaspoons ground turmeric(optional)
1 teaspoon ground coriander
‘1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoons kosher salt
1-inch piece fresh ginger, peeled and grated (about 1 tablespoon)
1 garlic clove, finely minced or pressed through a garlic press
1 1/2 pounds pork loin, cut into six 1-inch thick sliced and then cut into 1-inch cubes
6-ounce container plain yogurt
Juice of 1/2 lemon
Naan or pita bread, for serving
1 lemon or lime sliced into wedges, for serving
Steps:
1. Whisk the paprika, turmeric (if using), coriander, cumin, cayenne, and salt together in a large bowl. Add the ginger, garlic, and pork and toss and rub with the spices. Transfer the pork to a gallon-sized resealable bag and add the yogurt and lemon juice. Seal and massage to combine so all of the pork cubes are evenly coated. Refrigerate for at least 2 hours or overnight.
2. Heat a charcoal or gas grill to high heat. Thread the pork pieces on 4 skewers and grill until charred and browned on all sides, about 10 minutes. Remove from the grill and place the naan or pita bread on the grill to warm. Serve the kebabs over the bread with the lemon wedges on the side.
