Lemon & Yogurt Pheasant Flatbreads
Serves
4
Prep Time
10 mins
Cook Time
15 mins
Serves
4
Prep Time
10 mins
Cook Time
15 mins
Ingredients
| Ingredients | |
| x 4 | Skinless pheasant breasts, cut into strips |
| x 1 | Lemon |
| x 1 tsp | Dried oregano (optional) |
| x 1 | Garlic clove, crushed |
| Pinch of cinnamon | |
| x 1 tbsp | Olive oil |
| x 4 | Flatbreads |
| x 4 tbsp | Greek yogurt |
| x ¼ | Red pepper, finely chopped |
| x 1 | Little Gem lettuce, finely chopped |
Put the pheasant in a bowl. Cut strips of zest from the lemon using a vegetable peeler, then juice the lemon too. Add the peel and half the juice to the pheasant, along with the oregano (if using), garlic, cinnamon and oil. Mix well, cover and chill for an hour. The lemon juice will start to ‘cook’ the pheasant, so don’t leave for longer.
Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan.
The pheasant strips onto a couple of metal skewers to stop them falling through the grate (you don’t need to do this for the griddle), then grill for a couple of mins each side. The strips will cook through quickly so don’t leave them too long. Season if you like.
The flatbreads on the edge of the barbecue (or on the griddle) for a minute, then transfer them to plates and spread each with ½ tbsp yogurt.
Divide the pheasant strips equally between them, then dot on the remaining yogurt and sprinkle over the pepper and lettuce. Fold or roll the flatbreads to eat.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |