Jamaican Jerk Pheasant Kababs
These are great figure foods for parties as they still taste great at room temperature, if they hang around that long. Jamaican Jerk is a great flavor to use to change your holiday flavors up to something a little warmer and of the islands. show here with pineapple green beans and cheesy potatoes.
Jamaican Jerk Pheasant Kababs
4 pheasant Breast
Jamaican Jerk spice rub
6 tablespoons of garlic, minced
6 tablespoons of onion, minced
2 tablespoons of all spice
1 tablespoon of Ancho chili
2 tablespoons of paprika
1 tablespoon of brown sugar
5 teaspoons of thyme
5 teaspoons of cinnamon
2 teaspoons of nutmeg
1/2 teaspoon of red pepper flakes
zest of 1/2 a lemon
Make the above spice rub.
Pound the pheasant thin and even and then cut into 1 inch strips. Put the pheasant onto skewers and rub with have of the spice mixture. Refrigerate for at least 6 hours or up to a day. Spray the pheasant with some olive or avocado oil and bring up to room temperature. Mix the remaining spice rub with some stock to create a paste you can use to baste the pheasant while it is on the grill. Heat your grill to a medium high heat and cook the pheasant. Turn and baste the pheasant, it will only take minutes to cook so don't leave the grill!
