Directions

1. Whisk together all ingredients for marinade (2 cups yogurt, lemon juice from 1 lemon, 8 garlic cloves, 2 inches ginger, 2 Tbsp. ground cumin, 2 tsp. ground coriander, 1/2 tsp. ground cardamom, 1/4 tsp. ground cloves, 2 1/2 tsp. Kashmiri powder, 1 1/2 tsp. garam masala, 1/2 tsp. black pepper, 1/4 tsp. salt, 1/3 cup chopped cilantro, 1/4 tsp. red food color (optional)) and rub all over pork. Refrigerate for 12-24 hours.
2. Skewer meat or put on rotisserie spit and cook until temp reaches 160°F at the deepest point of the meat near the skewer. Let meat rest for 5 minutes and slice very thin. *** If not crispy enough, can saute in pan before serving.
3. Toss together all ingredients for cucumber relish (2 cups cucumber, 2 cups cherry tomatoes, 1/4 cup red onion, 1/4 cup chopped cilantro, 2 Tbsp. jalapeno, 1 Tbsp. lemon juice, salt and pepper to taste) and refrigerate until ready to use.