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.