- 4 squab
- 3 tablespoons vegetable oil
- 1 tablespoon finely grated ginger
- 2 large garlic cloves, minced
- 1 1/2 teaspoon salt, divided
- 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
Rinse and dry the squab thoroughly; cut in half down the backbone and press out flat. Rub with a little oil. Mix the ginger, garlic, 3/4 teaspoon salt and pepper together and rub evenly over the squab. Set aside for at least one hour.
Prepare a fire in the grill. Cook the squab, brushing occasionally with the remaining oil. Turn several times and cook until the surface is golden-brown and the meat feels firm when pressed. Place the vegetables in a dish. Mix the remaining salt with the sugar and vinegar and pour over the vegetables. Knead with the fingers for a few minutes until softened,. Arrange the squab on warmed plates and garnish with the vegetables.
Recipe reprinted by permission of Cooking.com. All rights reserved.
nutrition information per serving
366 calories; 23g total fat; 151mg cholesterol; 967mg sodium; 9g carbohydrates; 2g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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