1. Pre-soak the wooden skewers for 2-3 minutes in cold water
  2. Cut the partridge breast into 2 along the middle of the breast
  3. In a bowl mix the oil, yoghurt and tandoori paste together adding the partridge breast, cover the meat well and leave in fridge for a minimum of 15 minutes
  4. For the salad, mix together the diced onion, tomatoes and coriander and season with salt and pepper. Set aside in a dish
  5. For the raita, mix the mint with the yoghurt and lemon. Set aside in a dish
  6. Remove partridge from fridge and thread onto the wooden skewers. Place onto a hot BBQ grill or alternatively on a baking tray and cook under grill. Grill the skewers for 8-10 minutes until they’re a little charred and cooked through
  7. Serve with raita, salad and Naan bread