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Grilled Squab with Garlic and Ginger

Source: The Barbecue Cookbook
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Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  Serves 4
4 squab
3 tablespoons vegetable oil
1 tablespoon finely grated ginger
2 large garlic cloves, minced
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, thinly sliced
1 small cucumber, thinly sliced
1 medium carrot, thinly sliced
2 teaspoons sugar
1 1/2 tablespoons white wine vinegar
Grilled Squab with Garlic and Ginger Recipe at
Rinse and dry squab thoroughly; cut in half down the backbone and press out flat. Rub with a little oil. Mix ginger, garlic, 3/4 teaspoon salt and pepper together and rub evenly over squab. Set aside for at least one hour.

Prepare a fire in the grill. Cook squab, brushing occasionally with remaining oil. Turn several times and cook until surface is golden-brown and meat feels firm when pressed. Place vegetables in a dish. Mix remaining salt with sugar and vinegar and pour over vegetables. Knead with the fingers for a few minutes until softened,. Arrange squab on warmed plates and garnish with vinegared vegetables.

Recipe reprinted by permission of All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 366
Fat. Total: 23g
Fiber: 2g
Carbohydrates, Total: 9g
Sodium: 967mg
% Cal. from Fat: 57%
Cholesterol: 151mg
Protein: 30g
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