Pheasant kebabs with couscous salad recipe

Enjoy game in the summer – try this light and healthy pheasant kebab recipe from Wild and Game

Pheasant kebabs with couscous salad – serves 2


For the kebabs:

  • 4 wooden skewers, soaked in water
  • 1 pack Wild and Game garlic and herb pheasant breasts
  • 1 small aubergine, cut into large chunks
  • 1 medium onion, quartered and split into layers
  • Half a red pepper or yellow, cut into large chunks
  • Half a green pepper, cut into large chunks
  • 12 medium mushrooms
  • Olive oil
  • Salt and pepper

For the couscous salad:

  • 1 standard sized block of feta, diced
  • 1 medium sweet potato, diced
  • Half a red or yellow pepper, diced
  • Half a green pepper, diced
  • 250g cherry tomatoes
  • 1 medium onion, diced
  • 300g couscous
  • A big handful of fresh flat leaf parsley, chopped
  • A big handful of fresh coriander, chopped
  • 2 tbsp lemon juice
  • 1 tsp minced garlic 
  • 2 tbsp olive oil plus several glugs for roasting the vegetables
  • 1 tsp Marigold stock powder (optional)
  • Salt
  • Pepper


For the salad

  • Preheat the oven to 220 degrees centigrade/gas mark 7
  • Toss the sweet potato in olive oil and generously season it in salt and pepper. Roast for 10 minutes.
  • Toss the other vegetables in oil, season them and add them to the roasting tray. Cook for an additional 30 minutes.
  • Meanwhile, put the couscous in a bowl and sprinkle in the dry Marigold stock if using (for extra flavour). Pout on enough boiling water to cover the couscous with a millimetre or two to spare, stir briskly, cover and leave for 5 to 10 minutes until it has soaked up the water and puffed up. Tip it into a large dish and fluff and separate it with a fork.
  • When the vegetables are cooked, stir them into the couscous. Add the herbs and feta. Mix the 2 tbsp lemon juice and 2 tbsp olive oil, add a couple of pinches of salt and stir this through
  • the salad. 

For the kebabs

  • Cut each pheasant breast into 2-3 pieces.
  • Thread a mix of the breast and the vegetables onto each skewer.
  • Generously season and brush with olive oil
  • Grill on a barbecue or under a medium grill for about
  • 20-30 minutes, until nicely browned. Turn, season and
  • add oil regularly.
  • Serve with the salad.

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