Go Back
+ servings
Pheasant and partridge harissa kebabs

Pheasant and partridge harissa kebabs

This mixed kebab from Eat Game ambassador Rachel Green is sure to become a family favourite this game season.
Course Main Course
Cuisine Pheasant
Servings 6

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.
Keyword kebabs, Partridge