Grilled Indian-inspired Pork Kabobs

INGREDIENTS

• cubed pork tenderloin (enough to make about 5 skewers)
• 1 tsp kosher salt, to taste
• 4 tbsp Greek Style Yogurt
• 4 minced garlic gloves
• ½ tbsp minced Ginger, to taste
• 2–4 Red Chilies, to taste – finely chopped (I used ground dried peri peri chilis instead as that is what I have on hand)
• 1 tbsp freshly squeezed lemon juice
• ¾ tsp freshly cracked Black Pepper
• 2 tsp Garam Masala
• 1 tbsp ground cumin
• 1 tbsp coriander powder
• 1 tbsp turmeric powder (or curry powder)
• 1 tbsp honey or brown sugar
• 1 tsp ground cayenne, optional
• 1 tbsp canola oil
• a few drops of red food color

INSTRUCTIONS

• Cube up pork tenderloin into small pieces and place into large bowl.
• Add remaining ingredients (with the exception of the food color) to the bowl of cubed pork and then stir with a large silicon spoon, making sure to thoroughly coat each piece and equally distribute the marinade mixture.
• Add a few drops of red food color, if desired.
• Allow the pork to marinade in the refrigerator for at least 2 hours (preferably 4 or more)
• One hour before grilling, remove marinated pork from fridge and assemble kabobs.
• Grill skewers on charcoal grill (or cook cubes in air fryer) until desired doneness.
• Serve with paratha, chopped cilantro and lime slices, and a side of roasted curried sweet potatoes and chickpeas.
• Enjoy!