Ingredients
- 6 squab, about 1 pound each
- 4 cloves garlic, peeled
- 1 2-inch piece of ginger root, peeled and sliced
- 2 tablespoons aniseed, pan-toasted and crushed
- ½ teaspoon saffron filaments, chopped fine
- 1 tablespoon paprika
- 1 teaspoon cayenne
- ½ cup lemon juice
- 1 small bunch fresh coriander, chopped, to yield 4 tablespoons
- 4 green onions or scallions, chopped, to yield 4 tablespoons
- 1 ½ cup light olive oil
- Freshly ground black pepper to taste
- Salt to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
1834 calories; 162 grams fat; 45 grams saturated fat; 83 grams monounsaturated fat; 19 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 84 grams protein; 430 milligrams cholesterol; 670 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
- 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.
- 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.
- 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.
- Serve with couscous, rice or a combination of bulgur wheat and rice, sprinkled with minced green onions and accompanied by a lemon wedge.
30 minutes
Dining and Cooking