Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 100 grams plain Greek yogurt, 60 grams gochujang, 40 grams Hungarian sweet paprika, 10 grams smoked paprika, 15 grams minced garlic, the finely grated medium yellow onion, 15 milliliters vegetable oil, 10 grams crushed caraway seeds, 10 grams salt, and 5 grams black pepper, mixing until a smooth marinade forms.

2. 2

   Add 1.5 kilograms pork shoulder cubes to the marinade, ensuring each piece is thoroughly coated, then cover the bowl and refrigerate for at least 4 hours, or preferably overnight.

3. 3

   Preheat a tandoor oven to its highest setting, around 250-300 degrees Celsius, preparing it for high-heat cooking.

4. 4

   Thread the marinated pork cubes onto metal skewers, leaving a small space between each piece to ensure even cooking.

5. 5

   Carefully place the loaded skewers into the hot tandoor oven, allowing them to cook for 15-20 minutes, turning them periodically until the pork is cooked through and charred slightly on the outside.

6. 6

   Remove the Puszta Tandoor Pork Skewers from the oven and let them rest for 5 minutes before serving, allowing the juices to redistribute.