Pheasant Tikka Kebabs With Curried Pumpkin Mash

Pheasant Tikka Kebabs
  • 2 servings
  • 30 minutes to prepare
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Ingredients

  • 2 pheasant breasts
  • 50ml vegetable oil
  • 1tbsp crushed garlic
  • 1tbsp fresh ginger, grated
  • 100g tikka paste
  • 100g Greek yoghurt
  • 300g pumpkin or butternut squash, diced
  • 50g butter
  • 1tsp curry powder
  • Salt and pepper, to taste
  • 1 small bunch coriander

Instructions

Method

  1. Preheat the oven to 240°c / 220°c Fan / 464°F / Gas Mark 7.
  2. Cut the pheasant into even finger-sized strips, place in a bowl with the vegetable oil, garlic and ginger to marinate in the fridge for 2 hours.
  3. Add the tikka paste and yoghurt to the pheasant and thread onto bamboo skewers.
  4. Boil the diced pumpkin in salted water until tender then add the butter and curry powder. Mash with a potato masher and keep warm.
  5. Oven bake the kebabs for approximately 8 minutes, serve with the curried mash and garnish with chopped coriander.

Chef’s Tip:
Soak the bamboo skewers in water to stop them burning.

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