Game Kofta Kebabs with Red Onion Salsa

Made with pheasant and partridge, our take on the popular spicy meatballs brings together the stars of wild game. Serve it as part of Middle Eastern-inspired mezze with lots of warm pitta bread, homemade hummus, and roasted aubergines, or wrap in flatbreads for an easy supper.

Serves: 4

Prep time: 25 minutes

Cooking time: 30 minutes

Equipment needed: 

Frying pan
3 mixing bowls
Serving plates or boards



For the koftas:

3 pheasant breasts

2 partridge breasts

10g English mustard

3g cumin

3g cayenne pepper

1g cinnamon

1 tbsp chopped fresh parsley


For the raita:

1 tbsp chopped fresh mint

1 tbsp chopped fresh Coriander

1 cucumber

1 lime

100g natural yoghurt


For the salsa:

4 large ripe tomatoes

100ml extra virgin olive oil

1 large red onion

1 tbsp fresh chopped coriander

1 lime

1 red chilli

1 grind of black pepper

1 sprinkle of sea salt to taste


Before you get started, ask your local butcher to remove all the fat from the mallard, pheasant and partridge breasts and put the meat through a mincer. Normally you need a fatty cut for something like kofta, but the pheasant breast contains enough fat to bind everything together.

  1. Place the mince in a mixing bowl and add the English mustard, flat leaf parsley and spices. Mix all the ingredients together.
  2. Roll the mixture into small sausages and leave in the fridge to set.
  3. Once firmed up, fry off the koftas evenly in a touch of rapeseed oil until golden and fully cooked. Keep moving them around for a lovely, even colour, and season with salt.
  4. Remove the seeds from the cucumber by cutting in half lengthways and running a teaspoon along the middle.
  5. Chop the cucumber into small cubes and stir with the mint, coriander, and yoghurt. Squeeze in the juice of half the lime.
  6. Quarter the tomatoes and remove the seeds, then chop the tomato into rough squares and place in a mixing bowl. Thinly slice the red onion and add this to the bowl.
  7. Split the chilli in half and finely chop, removing the seeds if you don’t want the salsa too hot, and add to the bowl.
  8. Squeeze in the juice from the remaining half lime, season with salt and pepper, mix well and sprinkle with the chopped coriander.
  9. To serve, place a good dollop of the red onion salsa in the middle of a serving plate, arrange 3 koftas per serving around the salsa and finish with a ramekin of the raita.