GRILLED SQUAB WITH GREEK FLAVORS
From choclytcandy 15 years ago
- 7 minutes to make
- Serves 4
http://www.cooksillustrated.com
Ingredients
- For this recipe, squab is marinated in a mixture of lemon juice, oregano, garlic, and olive oil, grilled, then served over slices of tomato that have been sprinkled with feta cheese. The acidity of the lemon juice balances the rich meaty flavor of the squab. To prevent major flare-ups, be sure to shake off any excess marinade before grilling. Be ready to move the birds to another part of the grill if flare-ups occur and keep a squirt bottle handy to douse any flames. If fresh oregano is unavailable, substitute 1¼ teaspoons dried oregano. shopping list
- 6 tablespoons juice from 3 lemons shopping list
- 2 tablespoons chopped fresh oregano leaves shopping list
- 3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon) shopping list
- 1 1/2 teaspoons salt shopping list
- ground black pepper shopping list
- 3/4 cup extra-virgin olive oil shopping list
- 4 boneless squabs (about 10 ounces each), rinsed and patted dry, wings removed (see illustration below) shopping list
- 4 large tomatoes , cored and cut crosswise into 1/4-inch-thick slices shopping list
- 4 ounces feta cheese , crumbled shopping list
- Preparing Squab: shopping list
- The wings of a squab are not very meaty and can prevent the nearby breast meat from cooking properly. Use a chef's knife or kitchen shears to remove the wings before grilling squab. shopping list
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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