Pheasant and partridge harissa kebabs
This mixed kebab from Eat Game ambassador Rachel Green is sure to become a family favourite this game season.
Ingredients
- 4 Pheasant breasts
- 4 Partridge breasts
- 3 Tbsp Harissa paste
- 1 Tsp Ground cumin
- 1 Tbsp Honey
- Zest of a lemon
- A good squeeze of lemon juice
- 2 Tbsp Vegetable oil
- 1/2 Tsp Salt
- 1/2 Tsp Black pepper
- 1 Tbsp Olive oil
To serve
- Warm flatbreads
- Green salad
- Griddled lemon
- Herb and garlic yoghurt
Instructions
- Cut the pheasant and partridge breasts into 3cm cubes and place in a bowl.
- In a mixing bowl, combine the harissa paste, cumin, salt, pepper, olive oil, honey, lemon zest and juice. Toss the cubes in the marinade and put in the fridge for at least 2 hours.
- Heat the vegetable oil in a griddle pan over a medium-to-high heat.
- Thread the meat onto metal or wooden skewers. Place the skewers in the pan and cook for 4-5 minutes or until golden, then turn to cook the other side. There is no need to keep turning the kebabs.
- Transfer the kebabs onto warm flatbreads and serve with griddled lemon, herb and garlic yoghurt, and a green salad.
