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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.
Method
6