Pheasant tikka kebabs

Pheasant tikka kebabs

A delicious marinade keeps the pheasant moist and makes a perfect snack.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine Indian
Servings 4


  • 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


  • 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.


Serve on its own or perfect in a wrap with mint yoghurt and salad.
Keyword Indian, Pheasant