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.