Meat and veggies on a stick over a grill. What’s not to love? Boneless dove breasts are delicious and the perfect size. But this recipe includes a game changing trick (see what I did there?) that works with any kabob-based culinary adventure.
A good result depends largely on field care of your doves. Bring a little camo cooler with you to the dove field and get the birds on ice as soon as they’re down.
To prepare them for the kabob skewer, first pluck the breast area. This is easy — in fact the breast feathers can practically be wiped off with a sweep of the thumb. Sometimes during lulls in the shooting action I even do this to a few while scanning the horizon for more of these delicious gray rockets.
Then slice each half of the breast off the bone, taking time and care to remove any damaged parts and any shot.
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 Onion and Pepper (take care with this step — the shape of the pieces is important)
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:
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!
If you prefer to broil your kabobs in an oven rather than grilling, consider adding a dash of liquid smoke to the marinade. Do not overdo this though, it is strong stuff. Enjoy!