Tandoori Pheasant Kebabs

Recipes

Tandoori Pheasant Kebabs

Tandoori Pheasant Kebabs recipe has been created exclusively for House of Charcoal by Matt Hunter,  Head Chef at Constable button estate, home of Yorkshire charcoal, some of the finest field sports grounds in the world.

The barbecue is worth firing up for these Tandoori Pheasant Kebabs. Marinated in yoghurt, mint, and tandoori spices, these kebabs bring bold, exotic flavours to the grill. Simple to make and sure to impress, they’re a perfect addition to any barbecue.

Serves : Makes 4 skewers (if using wooden ones soak overnight in cold water)

 Ingredients :

  • 4 x skinless pheasant breasts (They say there’s no such thing as a free lunch, but most shoots will let you take some pheasants in the feather for nothing. Call ahead or email first!)
  • 100g Yoghurt, any natural or Greek yoghurt
  • 20g Mint sauce
  • Zest of a lemon and juice of ½ of the lemon (Or use a tablespoon of squeezy lemon!)
  • 20g Tandoori paste (if you can’t get this, substitute for a teaspoon of each madras curry powder and paprika, the results are the same, add a bit of chilli powder if you like it hot!
  • 2 cloves garlic and some salt and pepper

Method

STEP 1 Combine the yoghurt, mint sauce, lemon and tandoori (or curry powder) salt and pepper in a large bowl, grate/crush the garlic in too and stir well.

STEP 2 Dice the pheasant breasts into large cubes, approx. 6 pieces from each one and place into the yoghurt marinade.

STEP 3 Transfer to a container with lid or cover with clingfilm and place in the fridge overnight.

STEP 4 The different acids in the yoghurt/citrus and mint will work in magical ways and make the pheasant tender and delicious.

STEP 5 The following day… whilst your chimney starter is doing its thing; skewer the pheasant pieces 6 per skewer and place on a tray, reserve any yoghurt mix left as you can add extra to the kebabs midway through the cooking process if you like.

STEP 7 Initially place the kebab on the BBQ directly above the coals, do this with conviction! (Don’t try and move it immediately afterwards!) After 3 or 4 minutes turn the kebab, and again 3 minutes later, monitor the colour/caramelisation as you are going.

STEP 8 After 10 minutes cooking, move the kebab to an indirect cooking zone/cooler part of the grill for a further 5 minutes to ensure the pheasant is cooked through.

*Check with a probe or carry out a visual check to ensure its thoroughly cooked and serve with sriracha mayo.