Thai partridge skewers with sweet chilli dip
Thai marinades work well with partridge and pheasant, perfect for a snack on the BBQ.
- 12 boneless, skinless partridge breasts
- 5 limes 1 cut into wedges
- 4 tbsp light soy sauce
- 1 tbsp Thai fish sauce
- 3 cloves garlic finely chopped
- 1 small knob ginger finely chopped
- 1 fresh red chilli chopped
- 1 small bunch coriander
- 1 tbsp tumeric powder
- sweet chilli sauce to serve
- 8 wooden or metal skewers
- If using wooden skewers, then soak them in cold water for at least 2 hours before you begin to prevent them from being burnt during cooking.Slice each partridge breast lengthways in half and place into a mixing bowl. The marinade will help flavour and tenderise the meat- the partridge can be left in the marinade overnight for maximum flavour but anything over 2 hours works well.
- Add to the meat the juice of 4 limes, soy sauce, fish sauce, garlic, ginger, chilli and turmeric. Pick the coriander leaves from the stalks- chop the stalks and add to the meat- chop the leaves and reserve for later. Mix everything well, cover the bowl and place in the fridge for at least two hours.
- Skewer the meat onto the wooden skewers- allow 3 slices per skewer and spread them evenly along the skewer. Preheat the grill setting on oven to a high heat.
- Place the skewers evenly on a solid metal tray and carefully place under the grill. Turn as they begin to colour and cook for 5 minutes in total until the juices run clear from the meat.
- Scatter the chopped coriander over the skewers and serve with lime wedges and sweet chilli sauce.