Game Kofta Kebabs


Prep Time
25 mins

Cook Time
30 mins

Made with pheasant and partridge, our take on the popular spicy meatballs brings together the stars of wild game. Serve it as part of Middle Eastern-inspired mezze with lots of warm pitta bread, homemade hummus, and roasted aubergines, or wrap in flatbreads for an easy supper.


Serving 4
  For the koftas
x2 Pheasant breasts
2x Pheasant thighs
2x Partridge breasts
10g English mustard
1tsp Cumin
1tsp Cayenne pepper
1/2tsp Cinnamon
1bsp Fresh parsley, chopped
  For the raita
1 tbsp Fresh mint, chopped
1 tbsp Fresh coriander, chopped
1x Cucumber
1x Lime
100g Natural yoghurt
  For the salsa
4x Large ripe tomatoes
100ml Extra virgin olive oil
1x Large red onion
1tbsp Fresh coriander, chopped
1x Lime
1x Red chilli
Black pepper
Sea salt


Before you get started, ask your local butcher to remove all the fat from the pheasant and from the partridge breasts and put the meat through a mincer. Normally you need a fatty cut for something like kofta, but the pheasant breast contains enough fat to bind everything together.

1. Mix all the kofta ingredients

Place the mince in a mixing bowl and add the English mustard, flat leaf parsley and spices. Mix all the ingredients together.

2. Roll and refrigerate the koftas

Roll the mixture into small sausages and leave in the fridge to set.

3. Fry the koftas

Once they have firmed up, fry off the koftas evenly in a touch of rapeseed oil until golden and fully cooked. Keep moving them around for a lovely, even colour, and season with salt.

4. Prepare the raita

Remove the seeds from the cucumber by cutting in half lengthways and running a teaspoon along the middle.

5. Mix the raita ingredients

Chop the cucumber into small cubes and stir with the mint, coriander, and yoghurt. Squeeze in the juice of half the lime.

6. Prepare the salsa

Quarter the tomatoes and remove the seeds, then chop the tomato into rough squares and place in a mixing bowl. Thinly slice the red onion and add this to the bowl.

7. Chop the chilli

Split the chilli in half and finely chop, removing the seeds if you don’t want the salsa too hot, and add to the bowl.

8. Mix the salsa ingredients

Squeeze in the juice from the remaining half lime, season with salt and pepper, mix well and sprinkle with the chopped coriander.

9. Serve up

To serve, place a good dollop of the red onion salsa in the middle of a serving plate, arrange 3 koftas per serving around the salsa and finish with a ramekin of the raita.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Partridge recipes


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes