Game Bird shish

Skill level: Medium
Preparation Time: 20 minutes 
Cooking Time: 4-5 minutes
Serves: 4

Ingredients

• 2 light coloured game bird breast meat (any)
• 2 tbsp Oil for brushing

Rub

• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Garlic
• 1 tsp Dried mint
• 1/2 tsp Fennel seeds
• 1 tsp Salt
• 1 tsp Chilli flakes

Yoghurt Sauce

• 4 tbsp Greek style Yogurt
• 1 tsp Rose Harissa

Salad

• 1/4 Red cabbage
• 15g Parsley
• 1 Lemon
• 1 handful Mixed seeds
• 1 tsp Salt

Bread

• 4 Levantine flatbreads

Cooking Information:

Cooking Method: Direct
BBQ Temperature: 260ºC
Core Meat Temperature: 60ºC
Equipment: Skewer set, Sear grate, Basting brush

Cooking Instructions

In the kitchen

1. Make the salad, this benefits from having at least 30 minutes to cure. Finely slice cabbage and parsley and combine in a large bowl with the mixed seeds. Dress with lemon juice and sea salt then set aside.
2. Make the rub by combining all the ingredients in a large bowl.
3. Dice the game bird breast meat up into 1 inch cubes. 
4. Add the meat to the rub making sure it is evenly coated.
5. Peel and quarter the red onions. Cut across the different sections of the vegetable making individual squares.
6. Thread rubbed pieces of game bird on a skewer followed by a square of onion alternating this process until you have completed 4 skewers.
7. Make the harissa yogurt by mixing the yogurt and harissa together in a bowl.

At the barbecue

1. Prepare the barbecue for direct heat, approx. 260°C. If using a 57cm charcoal barbecue you will need 1 chimney starter of lit Weber® briquettes.
2. Add the GBS sear grate into position in the circular area of your cooking grate. Shut the lid of the barbecue and pre-heat for 5 minutes.
3. Grill the kebabs over direct heat brushing with the oil. Cook for 2-3 minutes on each side or until the core meat temperature has reached 68°C.
4. Remove the skewers and allow to rest.
5. Grill the Levantine flatbreads over a direct heat.
6. To serve, dollop a generous amount of harissa yogurt in the center of one of the breads. Remove the meat and onions from skewers and heap on top of the yogurt, finish with a spoonful of the salad. 

Tips:

For extra flavour toast whole spices before grinding into a rub.

Take a look at our 'Expert tips for cooking game on the BBQ' article and up your cooking game to the next level.