Dove Kabobs Recipes

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

DOVE KABOBS

Steps:

• Marinate breasts in teriyaki sauce for 1 hour.
• Save the sauce.
• Quarter onions.
• Cut bell pepper into 2-inch chunks.
• Skewer all ingredients on wooden skewers, alternating them.
• Barbeque until dove is tender, basting with sauce.

DOVE KABOBS

Steps:

• Mix the marinade and set aside about a fourth for basting/mopping. Pour into a large zipper-top bag, toss in the dove breasts, and place in the refrigerator for 2-12 hours.
• Cut off the top and bottom of each onion, then cut it in half across the side (the "equator"). Cut each half into quarters, leaving eight chunks. Separate the outside layers to gather enough big pieces so you have one for each piece of meat. Each should form a kind of little cup. You need to start with a very large onion to get enough pieces that are big enough. You need one "cup" per breast half (2 per dove - I did that in my head!). Bag and freeze the leftover onion for your next batch of wild game stock.
• Cut the peppers similarly so each piece also forms a sort of a cup. A normally shaped bell pepper should get you about 8 pieces. Like the onions, you need one "cup" per piece of meat. Most folks prefer to remove the pepper seeds.
• Cut any other veggies to the size you prefer for your kabobs, Add all the veggies to the marinating meat. A large zip-closure freezer bag works great because it is so easy to squeeze out the air, and to rotate the bag on occasion to keep the contents evenly coated.
• After marinating for at least an hour, discard the used marinade and prepare to assemble the kabobs.
• Sandwich each dove breast between a piece of onion and a piece of bell pepper. These cup-shaped pieces should close down over the dove breast forming a sort-of onion/pepper 'oven' that performs wonderful magic on the grill. This is the most important part of the recipe. Thread any other veggies outside the little onion/dove/pepper ovens, such that your kabob is assembled something like this: o-(oven)-veggies-(oven)-veggies-(oven)-veggies-(oven)-> Even if you do not want to eat THAT much onion and green pepper, prepare it this way. You can set some of the onion and pepper pieces aside after you "unthread" the cooked kabob - they've already done their job. You could toss them, but they might be a nice addition to a sandwich the next day.
• Place your kabobs on a medium-hot grill, occasionally mopping/basting with the reserved basting liquid and turning. When the edges of the onions and peppers start to turn good and black, they're ready!

BOB'S KABOBS

Steps:

• Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.
• Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
• While meat is chilling, place bamboo skewers in water to soak for 1 hour.
• Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
• Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.
• Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
• Preheat an outdoor charcoal grill to medium-high heat.
• Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.