We are already collecting recipes for the summer. The weather is nice at times, but of course, there is always room for improvement. We can’t wait until we can eat outside again in a few months. Then you need a few good recipes to celebrate the start of barbecue grilling season.
And what could be better than meat on a stick? We flavoured these pork tenderloin skewers with a yoghurt marinade. With it, we serve homemade naan bread and a nice tangy garlic yoghurt sauce. Now we just have to wait for better weather.
Pork tenderloin is already very tender by itself, but a yoghurt marinade will make it even more succulent. The acids in the yoghurt break down the connective tissue. We season the yoghurt with spices such as coriander, cinnamon and cardamom. The cardamom ensures that the meat will soon have a wonderful fresh smell and taste.
We first cut the pork tenderloin in half lengthwise and then into equal cubes. We then put the meat in a ziplock bag and add the yoghurt marinade. We believe that is the best way to marinate. If you push as much air out of the bag as possible before closing the bag, the marinade will have contact with the meat everywhere, and you won’t need nearly as much. We leave the pork tenderloin in the fridge overnight. If you are not fond of pork, you can also replace it with chicken.
If the pork tenderloin is marinating, you make the garlic yoghurt sauce. The sauce is going to taste better when it stands for a while. The flavours mix better, and the garlic gets a bit sharper in taste.
A few hours before we start grilling the meat, we make the dough for the naan bread. We make the naan bread according to the recipe of RecipeTin Eats. We can’t make a better recipe for naan than this one. This recipe gives a lovely airy naan bread and it’s easy to make.
This is our Kamado Joe Classic 3 setup for this recipe. On the left side, we have the stainless steel grill, and on the other side, we have the cast iron grill plate. Naan is originally cooked by sticking it against the wall of a brick oven. You could try that with a brand new or cleaned kamado. But it’s just as easy to use a cast iron grill plate. If you don’t have a grill plate, you could also use a large cast-iron skillet.
Make sure to place the skewers so that the ends are above the grill plate and the kettle’s outer side. This way, the wood will not burn because of the direct heat. “Then why don’t you use metal skewers? Bunch of suckers”. You’re right; that might have been better.
When everything is grilled, we also melt a little extra butter. When it is hot, it goes off the heat, and we add a clove of garlic, some flat parsley and pepper and salt. We will brush the naan with that later.
Because the dough contains clarified butter, the dough can go straight onto the grill plate without extra oil. The moment the dough hits the plate, you will see that bubbles form. You are not going to pierce these. If you turn the dough over, they will pop automatically, and you will get holes in the naan. Those holes will be filled with the melted butter and garlic sauce.
We rotate and turn the pork tenderloin until it has a core temperature of 65°C (149F). You shouldn’t go any higher than that. Pork tenderloin is lean meat and quickly becomes dry. At a core temperature of 65°C (149F), the meat is tender and deliciously juicy.
You can use the naan bread to wrap the meat with or wipe the sauce off your plate. Either way is excellent.
Ingredients
- 700 grams of pork tenderloin
- Sea salt
For the yoghurt marinade
- 250 ml of yoghurt
- Juice from half a lemon
- 1 tsp coriander seeds
- 1 tsp cumin
- 1 tsp coarse salt
- ½ tsp cardamom
- ½ teaspoon of cinnamon
- ½ tsp freshly ground black pepper
For the naan bread
- 250 grams of wheat flour
- 4 grams of dry yeast
- 2 tsp sugar
- 1/2 tsp salt
- 100 ml lukewarm water
- 30 ml of milk
- 30 grams of clarified butter (ghee)
- 1/2 beaten egg
For the garlic yoghurt sauce
- 250 ml thick yoghurt
- 1 tbsp chopped flat parsley
- 1 crushed garlic clove
- Juice from half a lemon
- Salt and pepper to taste
Instructions
- Mix the yoghurt with the rest of the marinade ingredients. Cut the pork tenderloin into cubes of 2 x 2 cm and marinate it overnight in the marinade.
- Make the garlic yoghurt sauce by mixing all the ingredients. Put this also in the fridge.
- Mix the dry parts for the dough in a bowl. Add the water, milk, butter and egg and knead until you no longer see any dry flour.
- Cover the bowl with a damp tea towel and let the dough rise for 2 hours.
- After 2 hours of rising, divide the dough into six equal balls and roll them with a rolling pin to about half a centimetre thick.
- Thread the marinated pork tenderloin cubes on skewers and sprinkle with sea salt.
- Heat the barbecue for grilling with a boiler temperature of approximately 200 to 250°C (392 to 482F).
- You grill the skewers on the grid while regularly turning them to a core temperature of 65°C (149F).
- We bake the naan on the grill plate without extra oil or other fat. bake the first side for 40 to 50 seconds until golden brown. Then do the same with the other side.
