Persian Saffron Yoghurt & Pheasant Kebabs
They are so simple, but they stand out to so many different Middle Eastern kebabs. Making them with pheasant thighs is a brilliant way to show case the meat as pheasant is best cooked on the nose or just under and a little pink. I served these with tadijc rice, a cucumber and yoghurt salad and a roasted smokey aubergine salad with tons of herbs. It was absolutely delicious.
Serves 2 very hungry people, but can be split to 4.
|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|
slice the pheasant thighs in half long ways so they are thin strips.
together the garlic, ginger, tumeric, saffron and it’s juice, salt, yoghurt and lemon and then cover the thighs with the marinade.
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.
heat a BBQ or griddle on high. We’re going to grill these and pheasant can be served pink.
kebabs then wipe off the marinade and slather in oil and salt.
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.