Pork kebabs tandoori-style recipe

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2 hr 15 min


15 min

An Indian-inspired dish of chunks of lean pork marinated in spiced yogurt and grilled. Perfect with salad and wraps in the summer when you can pop the kebabs on the BBQ.


  • 675g lean pork, cut into 2cm thick pieces
  • Salt and freshly ground black pepper
  • 1 garlic clove, crushed
  • 2cm piece root ginger, grated
  • ½-1tsp chilli powder
  • 11/2tsp each of ground cumin, ground coriander and turmeric
  • 8tbsp whole milk natural yogurt and extra to serve
  • 2tbsp freshly chopped coriander


  • Put the pork in a shallow dish and season well. Mix the remaining ingredients together except the fresh coriander and spoon over the pork. Mix well to coat. Cover and chill for 2 hrs.

  • Preheat the grill to a medium setting. Thread the pork between 8 skewers and place them on a grill rack. Brush them with any spiced yogurt that’s left in the dish.

  • Grill for 7-8 mins then turn over and brush with more spiced yogurt. Return to the grill to cook for a further 6-7 mins until tender and thoroughly cooked.

  • To serve, drain the pork kebabs and sprinkle with chopped coriander. Ideal served with crisp salad, wraps and extra yogurt to spoon over.

Top tip for making Pork kebabs tandoori-style

These kebabs are delicious as they are but if you have more time, leave them to marinate overnight for even more flavour. They are good cold as part of a picnic or packed lunch.

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