Tandoori Pigeon with Carrot Coriander Salad Recipe | Abel & Cole

Tandoori Pigeon with Carrot Coriander Salad

Cooking time
Serves2-4 people
Tandoori Pigeon with Carrot Coriander Salad

Wild pigeon is a gorgeous lean meat that only needs a quick cook. Which makes it excellent for the barbecue.


  • 250g pigeon breasts
  • 1 tbsp curry powder*
  • Sea salt and freshly ground pepper
  • A few glosses of olive oil
  • 2-3 carrots
  • 2 limes
  • A large handful fresh coriander and/or mint
  • 200ml crème fraîche or natural yogurt
  • ½ tsp ground coriander (optional)

*The Colonel’s Mild Curry Spice from Chiman’s is our top pick but use your favourite curry powder or make you own by mixing 1 tsp turmeric with 1 tsp cumin seeds, 1 tsp ground coriander, 1 tsp mustard seeds, ½ tsp ground ginger, a pinch of cinnamon and a hint of chilli powder (more or less, to taste).

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1. If you’re not cooking these on the barbecue (over smouldering embers), heat your grill to high or your oven to 220°C/Gas 7 and pop a grill or roasting pan on the top shelf to heat up.
2. Cut your pigeon breasts into 3cm chunks. Pop into a bowl. Dust the curry powder over, with a pinch of salt and pepper. Gloss with a little oil.
3. Massage the spice into the pigeon. Let the meat marinate in the spices as long as possible. Meanwhile, use a veg peeler to peel your carrots into long ribbons. Toss with a pinch of salt, pepper, the zest and juice of one of your limes and a gloss of olive oil.
4. Thread your pigeon onto skewers. Pop on the grill or in the oven. Cook till just charred, about 5 mins on each side.
5. Scatter fresh coriander and/or mint with your carrots. Swirl the ground coriander through your crème fraîche or yogurt. Quarter the remaining lime. Serve the hot skewers with the sweet herby carrot salad, dollops of the cold crème fraîche/yogurt and lime wedges.
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