This idea of kebabs was described to me while I was in England, sitting at the fire-side with a lovely woman, at a pub. She is married to a farmer-gamekeeper and is frequently faced with a glut of game birds. This is one of her favorite recipes, no doubt inspired by the high-quality ethnic food that is now prevalent in Britain. You can also add any medley of vegetables to these skewers. These kebabs will also work with a variety of other sauces, such as Barbecue Sauce or Sweet-and-Sour Sauce.
This recipe uses yogurt to tenderize the meat which I absolutely love. I think you could mix up the spices a bit, but keep them exciting. It suggests a long marinade time — 48 hours! But you could shorten it if you need to. Or simply plan ahead and know that this one is worth the wait. Wild game needs extra tenderization after all, it is so lean.
There are many other game meats that would go well with this flavor profile. Also try: brant, coot, duck, gallinule, goose, grouse, prairie chicken, partridge, pheasant, pigeon, ptarmigan, quail, rail, snipe, turkey, squirrel, rabbit.
- 4 quail quartered, deboned, and cut into large chunks
- 4 tablespoons finely diced green chiles
- 4 cloves garlic minced
- 1 tablespoon ground coriander
- 2 tablespoons thinly sliced fresh basil
- 2 tablespoons lemon juice
- 1 tablespoon curry powder
- 1 teaspoon red chile powder
- 1/2 cup plain yogurt
- 1 cup coconut milk
- Combine all the ingredients in a bowl. Cover with plastic wrap and marinate for 2 days in the refrigerator.
- If using wooden skewers, soak them for 30 minutes first. Then skewer the chunks of meat onto four wooden or metal skewers and barbecue for about 6 minutes, rotating and basting with the marinade once (discard any remaining marinade). Alternatively, you can broil the skewers in the oven, though be careful not to overcook them or they will become dry.