Grilled Squab With Pomegranate Molasses And Kale

Course : Grilling
Serves: 4
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4 medium squabs -- backbones removed and flattered by butcher
1/2 cup virgin olive oil -- plus 3 tablespoons
2 tablespoons honey
2 tablespoons red wine vinegar
2 tablespoons paprika
1 medium red onion -- thinly-sliced
1 medium juice and zest of 1 lemon
1 bunch fresh kale -- cut into 1/4-inch ribbon -- to yield
6 ounces pomegranate molasses
1 teaspoon salt and pepper to taste

Preparation / Directions:

Preheat grill. In a shallow dish, mix squab with l/2 cup virgin olive oil, honey, vinegar and paprika and allow to marinate overnight in refrigerator or 3 hours at room temperature. Place squabs skin side down on hot part of grill. Sprinkle with salt and pepper. Squab should be served medium-medium rare on bone at breast (this should take 8 to 10 minutes on first side and 4 to 5 minutes when turned over). Meanwhile, sauté‚ red onion in 3 tablespoons virgin olive oil in 12-inch to 14-inch skillet until softened (about 8 to 10 minutes). Add lemon juice and zest and kale and toss until wilted (3 to 4 minutes). Season with salt and pepper and pile in center of serving plate. Remove cooked squab from grill and arrange over greens. Pour 1 1/2 ounces pomegranate molasses over each bird and serve immediately.

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