Pheasant Tikka Kebabs

Marinating lean pheasant breast with yoghurt, lemon juice and spices is a delicious way to ensure it stays moist while baking it. Serve with a wrap or chapati, salad and fresh coriander for a tasty evening meal.


  • Prep Time: 30 minutes
  • Cook time: 30 minutes
  • Serves: 4 people


  • 1 kg pheasant breasts, cut into long strips
  • 4 green chillis, chopped
  • 1 thumb sized piece fresh ginger, grated
  • 2 tbsp tandoori mix
  • 200 grams butter or ghee
  • 250 grams natural yoghurt
  • 1 handful coriander, chopped
  • 1 lemon
  • salt and pepper

Thank you to Eat Game for sharing this recipe with us.


  1. To the yogurt add tandoori mixture, chillies, garlic and ginger paste, and juice of ½ lemon and mix together. Season with salt and pepper.
  2. Coat the pheasant pieces in yogurt marinade, and allow to sit in the bowl for 30 mins (over night if possible) to allow the marinade to be absorbed.
  3. Heat oven to 180 °C.
  4. Place the pheasant pieces in an oven proof dish and dot the butter or ghee over it and bake for 30-40mins.
  5. Keep basting with the juices to keep moist.
  6. Sprinkle chopped coriander and lemon wedges before serving.
Notes: Serve on its own or perfect in a wrap with mint yoghurt and salad.

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