Tandoori Grilled Pork

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Hello everyone! I hope you had an amazing summer! We had lots of fun adventures this summer, but our biggest was the road trip to Colorado that the girls and I took with my dad to celebrate my grandmother’s 85th birthday. We were gone almost two weeks and saw some great sights along the way, like this beautiful view in Arches National Park.

Arches National Park

When we got home, I found the freezer stocked with a bountiful assortment of meat (apparently my hubby made a trip of his own – to Costco). After fishing around in the freezer for a while, I pulled out a multi-pack of pork sirloin tip roasts. My first thought was “what on earth am I going to do with this?” I could use it for carnitas, but the sirloin cut is probably too lean. I put on my thinking cap and this is what I came up with:
Tandoori Grilled Pork. Tandoori Grilled Pork

I sliced the roast into steaks (like pork chops) and marinated them in plain yogurt with lots of deliciously-aromatic spices. The acidity in the yogurt tenderizes the pork, but be sure not to marinate for more than 4 hours because the meat can actually get overtenderized. After marinating, cook the pork on a hot grill, and then enjoy this extra-tender and flavorful pork with your favorite side dishes. Next time I make this, I plan to include naan bread and maybe a mango chutney. Yum!

This recipe is kid-approved!

1 cup plain Greek yogurt
2 tablespoons vegetable oil
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon Garam Masala
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 pork sirloin tip roast

Add all of the ingredients, except the pork, to a small bowl and whisk together until well blended. Spoon the yogurt mixture into a large zip-top bag, or a large bowl.

Cut the pork roast against the grain into slices about 1/2 to 3/4 of an inch thick. Add the pork to the yogurt mixture and combine until the pork is thoroughly coated. Place in the refrigerator and marinate for 2-3 hours (4 hours maximum).

Preheat an outdoor grill to high heat, and lightly oil the grate. (Note: I like to take the pork out of the refrigerator about 20 minutes prior to cooking it, to allow the meat to come up to room temperature. This allows for more even cooking.) Grill pork chops for 5 to 7 minutes per side, being careful not to overcook. Serve with your favorite side dishes and enjoy!

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Grilled Chicken Tandoori

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This grilled chicken is flavored with lovely aromatic spices and is super-tender, thanks to a yogurt-lime marinade. The combination of spices may seem a bit strange, but it gives the chicken a mild Indian flavor, without being spicy. The chicken is excellent served right off the grill, but would also be great served with your favorite Indian sauce and some naan bread for dipping. The cooking time is quick, but the chicken does need to marinate for several hours, so be sure to start this recipe in advance.

1/4 cup plain yogurt
1 teaspoon garam masala
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 lime, juiced
2 pounds boneless, skinless chicken thighs

Stir together the yogurt, spices, and lime juice in a small bowl. Add the mixture to a large zip-top bag or shallow baking dish. Add the chicken and coat thoroughly with the yogurt mixture. Marinate in the refrigerator for at least 2 hours.

Preheat the grill over medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pat dry with paper towels to remove most of the marinade.

When the grill is hot, put the chicken on the grill and cook for 2 minutes with the lid open. Close the lid and continue to grill for about 5 minutes. Turn the chicken, close the lid and grill for another 6 minutes, or until the chicken is cooked through.

Serve with basmati rice and your favorite green veggie. Enjoy!

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