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Partridge kebabs with coconut marinade

Mike Robinson from Safari Chef with Mike Robinson
Cubes of coconut coated partridge breast make sensational quick-cook kebabs in this lip-smacking recipe from Mike Robinson

Partridge kebabs with coconut marinade

Method

1. Cut the partridge breasts into large cubes and place them in a bowl. Mix together the chillies, shallot, ginger, lime and coconut milk and season the mix with salt and freshly ground black pepper.

2. Pour the marinade over the partridge breasts and leave in the fridge to marinate for 1 hour.

3. Skewer the meat onto kebab sticks, drizzle with olive oil and cook under a grill, or over a barbecue for 3-4 minutes, turning occasionally.

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Serves: 2

Prep: 5 min
Cook: 5 min

Ingredients
2 partridge breasts, cut into large cubes
2 red chillies, finely chopped
1 shallot, finely chopped
1 tsp fresh ginger root, finely chopped
juice of 1/2 lime
125ml coconut milk
salt and fresh ground black pepper
3-4 tbsp Olive oil