Tandoori Pork Loin Medallions Kebabs. SJG.


 
TonyUK

TonyUK

TVWBB Gold Member
Was up at the butchers today & saw a nice piece of pork loin, about 8" long. Bought some plain Greek yoghurt, added about 4 teaspoons of tandoori masala spice mix, and dunked the cut loin in. Placed in the fridge for 4 hrs to marinate.

Got the SJG/S fired up, & away we go.
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First flip after 5 minutes.
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Your plate. Salad & steamed Baby-New Spuds. The pork was beautifully tender and juicy. The CEO was impressed. :)
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My attempt at making a SJG into a SJS. I drilled a small hole in an old metal dish and attached it to the legs for an ash-catcher. I also drilled 3 x 0.75" holes below the charcoal grate height perpendicular to each leg, & one hole dead centre on the bottom to give better air-flow. (This thing has more holes than a Swiss cheese!).
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Thank you for looking.
 
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Great looking pork kabobs Tony. Why the added holes in the SJ, I have a silver and it gets plenty hot, just curious.
 
Rich Dahl said:
Great looking pork kabobs Tony. Why the added holes in the SJ, I have a silver and it gets plenty hot, just curious.
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Rich. I have the SJG & can't get the SJS over here, so I had to, (try), & make my own. (There are no dampers on this, except the lid, so I have to let it burn out after a cook).
 
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Great looking cook Tony. That is twice this week for a yogurt marinade. I am going to have to give that a try soon...

Regards,

John
 
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