OVERVIEW
This is a fun little bite to have with drinks. We’ve used pheasant, but chicken thighs or even mushrooms would make a brilliant substitute. The smoky, sweet-savoury glaze caramelises beautifully over the fire. We like to serve them with a limey mayonnaise sprinkled with togarashi shichimi.
PREPARE THE SKEWERS
Soak the bamboo skewers in cold water for at least an hour.
To make the glaze, combine all the ingredients in the Cast Iron Saucepot. Bring to a simmer and reduce for about 5-10 minutes, until slightly thickened.
Meanwhile, cut the spring onions and the pheasant into 3cm pieces and thread onto the skewers – around three of each per skewer.
SET UP YOUR EGG
Set up your EGG for direct cooking with the Stainless Steel Grid in place. The target temperature is 200°C.
Brush the skewers with a little oil and season with salt then pop onto the grid. Cook for about 4 minutes while brushing with the glaze and turning as you go.
Serve straight away with a bowl of lime mayonnaise and a dusting of togarashi shichimi.
