Thai marinades work well with partridge and pheasant, perfect for a snack on the BBQ.

Thai partridge skewers with sweet chilli dip Recipe

By Matt Gisby Published: August 19, 2021

  • Yield: 4 Servings
  • Prep: 10 (plus marinating) mins
  • Cook: 10 mins
  • Ready In: 20 mins

Thai marinades work well with partridge and pheasant, perfect for a snack on the BBQ.

Ingredients

Instructions

  1. If using wooden skewers, then soak them in cold water for at least 2 hours before you begin to prevent them from being burnt during cooking. Slice each partridge breast lengthways in half and place into a mixing bowl. The marinade will help flavour and tenderise the meat- the partridge can be left in the marinade overnight for maximum flavour but anything over 2 hours works well.
  2. Add to the meat the juice of 4 limes, soy sauce, fish sauce, garlic, ginger, chilli and turmeric. Pick the coriander leaves from the stalks- chop the stalks and add to the meat- chop the leaves and reserve for later. Mix everything well, cover the bowl and place in the fridge for at least two hours.
  3. Skewer the meat onto the wooden skewers- allow 3 slices per skewer and spread them evenly along the skewer. Preheat the grill setting on oven to a high heat.
  4. Place the skewers evenly on a solid metal tray and carefully place under the grill. Turn as they begin to colour and cook for 5 minutes in total until the juices run clear from the meat.
  5. Scatter the chopped coriander over the skewers and serve with lime wedges and sweet chilli sauce.
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