Dovekabobs 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 COCKTAIL

Steps:

• Rim 4 tall Collins-type glasses with lime wedge and then dip in sugar. Fill glasses with ice cubes.
• In a large measuring cup combine tequila, orange liqueur, lime juice and pomegranate juice. Divide cocktail between the 4 glasses. Top with soda and garnish with lime wedges and pomegranate seeds, if desired.

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!

DEVILISH DOVE

Steps:

• Coat the dove breasts with Lone Star Dry Rub.
• (Save rest of the bird for stock, if desired) Cover and refrigerate overnight.
• Heat grill to a cooking temperature of 200ºF to 220ºF.
• Slit the jalapeño on one side and remove seeds.
• Stuff a dove breast and a sliver or two of onion in each pepper.
• Wrap with a half piece of bacon, and secure with a toothpick.
• Smoke about 30 to 40 minutes, until the bacon is crisp.
• Tendermouths should eat cautiously because these are firey hot.
• VARIATION: Substitue slices of chicken breast for the dove breast.