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GRILLED SQUAB WITH GREEK FLAVORS Recipe

Ingredients

How to make it

  • 1. Whisk together the lemon juice, oregano, garlic, salt, and pepper to taste in a small bowl. Whisk in the oil. Measure out ½ cup of the mixture; cover and refrigerate the remaining dressing.
  • 2. Place the squabs in a gallon-size zipper-lock plastic bag and pour the ½ cup lemon marinade over them. Press out as much air as possible and seal the bag. Marinate the squabs in the refrigerator for 30 to 60 minutes.
  • 3. Ready the grill according to the instructions in the recipe for Charcoal-Grilled or Gas-Grilled Squab (related).
  • 4. Remove the squabs from the marinade, making sure to shake off any excess marinade. Place the squabs, breast-side down, on the grill. Grill the squabs, uncovered, until well browned, 5 to 7 minutes. Turn and cook the squabs until medium-rare, about 4 minutes. To test for doneness, either peek into the thickest part of the breast with the tip of a small knife (it should be a dark rosy red toward the center) or insert an instant-read thermometer into the thickest part of the breast (it should register 145 degrees).
  • 5. While the squabs are on the grill, fan the tomato slices out on a large serving platter or on individual plates. Sprinkle with the crumbled feta cheese.
  • 6. Place the grilled squabs on top of the tomatoes and drizzle with the reserved dressing. Serve immediately.

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choclytcandy Dallas, Dallas

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