Pheasant tikka kebabs
A delicious marinade keeps the pheasant moist and makes a perfect snack.
Ingredients
- 1 kg pheasant breasts cut into long strips
- 4 green chillis chopped
- 1 thumb sized piece fresh ginger grated
- 2 tbsp tandoori mix
- 200 grams butter or ghee
- 250 grams natural yoghurt
- 1 handful coriander chopped
- 1 lemon
- salt and pepper
Instructions
- To the yogurt add tandoori mixture, chillies, garlic and ginger paste, and juice of ½ lemon and mix together. Season with salt and pepper.
- Coat the pheasant pieces in yogurt marinade, and allow to sit in the bowl for 30 mins (over night if possible) to allow the marinade to be absorbed.
- Heat oven to 180 °C.
- Place the pheasant pieces in an oven proof dish and dot the butter or ghee over it and bake for 30-40mins.
- Keep basting with the juices to keep moist.
- Sprinkle chopped coriander and lemon wedges before serving.
Notes
Serve on its own or perfect in a wrap with mint yoghurt and salad.
