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Pheasant tikka kebabs
A delicious marinade keeps the pheasant moist and makes a perfect snack.
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Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course
Appetizer
Cuisine
Indian
Servings
4
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
Serve on its own or perfect in a wrap with mint yoghurt and salad.
Keyword
Indian, Pheasant