Grilled Spiced Squab
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6squab, about 1 pound each
- 4cloves garlic, peeled
- 12-inch piece of ginger root, peeled and sliced
- 2tablespoons aniseed, pan-toasted and crushed
- ½teaspoon saffron filaments, chopped fine
- 1tablespoon paprika
- 1teaspoon cayenne
- ½cup lemon juice
- 1small bunch fresh coriander, chopped, to yield 4 tablespoons
- 4green onions or scallions, chopped, to yield 4 tablespoons
- 1½cup light olive oil
- Freshly ground black pepper to taste
- Salt to taste
Nutritional analysis per serving (6 servings)
1534 calories; 138 grams fat; 37 grams saturated fat; 0 grams trans fat; 74 grams monounsaturated fat; 17 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 66 grams protein; 1284 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove heads and feet from squab. Insert a sharp knife through neck cavity and carefully split each bird down the back, keeping breast intact. Remove backbone, then carefully remove breastbone, cartilage and ribs. The bird should look like a butterfly, with only wing and leg bones attached.
- Step 2
Place garlic cloves and ginger in the bowl of a food processor, and blend to a paste. Add aniseed, saffron, paprika, cayenne and lemon juice, and blend about 30 seconds to combine. Transfer blended ingredients to a mixing bowl, add chopped coriander and green onions and whisk in olive oil. Add freshly ground black pepper to taste.
- Step 3
Place squab in a shallow ceramic or enameled dish, add spice marinade and turn to coat well. Cover and refrigerate overnight. Bring to room temperature before grilling.
- Step 4
Preheat broiler or outdoor grill to highest temperature. Sprinkle squab with salt. Grill squab, skin-side-up, for 4 minutes, and then turn to grill 3 minutes, skin-side-down. Baste frequently with marinade while cooking. Test for doneness: squab are best served rare. Suggested times are for a very hot fire. A home broiler will take longer than mesquite or charcoal briquettes.
- Step 5
Serve with couscous, rice or a combination of bulgur wheat and rice, sprinkled with minced green onions and accompanied by a lemon wedge.
Private Notes
Comments
Delicious way to cook squab. Semi-boning makes it much easier to cook evenly on the grill and the flavors of the marinade were delicious with the birds. Unfortunately, it's still difficult to eat so we consider squab a rare, messy treat and not for company. D'Artagnan sells squab (aka pigeon). Marinade ingredients can be changed, sesame oil or 5-spice powder could be added and the saffron doesn't have to be used, etc.