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Serves 2
Prep 30 mins
Cook 10 mins
Ingredients
8 x Pheasant thighs, boned and skinned
4-6 x Cloves garlic, grated
3cm x Ginger, grated
1/2 tsp x Turmeric
Large bunch x Saffron blended in 30ml hot water and left for 10 mins
1 tsp x Salt
To taste Ground Pepper
300g Yogurt
Squeeze Lemon
Pinch Sugar
Grilling Oil
Method.
1. Firstly,
slice the pheasant thighs in half long ways so they are thin strips.
2. Mix
together the garlic, ginger, tumeric, saffron and it’s juice, salt, yoghurt and lemon and then cover the thighs with the marinade.
3. Leave
for 2-4 hours (or overnight) and then feed onto soaked wooden kebab sticks (or for authenticity the flat metal skewers), by wiggling them and skewering them into their authentic shape. It makes two very large kebabs.
4. Then start to
heat a BBQ or griddle on high. We’re going to grill these and pheasant can be served pink.
5. Grab the
kebabs then wipe off the marinade and slather in oil and salt.
6. Grill
them for 3-4 mins on each side or until very golden and a little charry, but only lightly cooked in the middle. Leave to rest for 5 mins and serve immediately.
Prep 30 mins
Cook 10 mins
Ingredients
8 x Pheasant thighs, boned and skinned
4-6 x Cloves garlic, grated
3cm x Ginger, grated
1/2 tsp x Turmeric
Large bunch x Saffron blended in 30ml hot water and left for 10 mins
1 tsp x Salt
To taste Ground Pepper
300g Yogurt
Squeeze Lemon
Pinch Sugar
Grilling Oil
Method.
1. Firstly,
slice the pheasant thighs in half long ways so they are thin strips.
2. Mix
together the garlic, ginger, tumeric, saffron and it’s juice, salt, yoghurt and lemon and then cover the thighs with the marinade.
3. Leave
for 2-4 hours (or overnight) and then feed onto soaked wooden kebab sticks (or for authenticity the flat metal skewers), by wiggling them and skewering them into their authentic shape. It makes two very large kebabs.
4. Then start to
heat a BBQ or griddle on high. We’re going to grill these and pheasant can be served pink.
5. Grab the
kebabs then wipe off the marinade and slather in oil and salt.
6. Grill
them for 3-4 mins on each side or until very golden and a little charry, but only lightly cooked in the middle. Leave to rest for 5 mins and serve immediately.
