For more on kabob, k-bobs or even if you just call them “meat on a stick,” head over to my Pinterest page for my blog on just that: “Venison on a Stick” and you bet there is a recipe in there. I used ground venison on a flat metal “stick.” I was unsure of how it would turn out, but my buddy, David Draper, assured it would be good. And of course it was.

Dove Kabob

Ingredients

  • 12 – 16 doves breasts only (will yield 24 – 32 dove breast halves)
  • 1/4 cup Worcestershire sauce
  • 2/3 cup prepared barbecue sauce
  • 1/4 cup olive oil
  • 1 Tbl dried oregano leaves
  • 3 Tbls lemon juice
  • 3 garlic cloves minced
  • 1/2 tsp freshly ground black pepper
  • 1 Tbl sugar
  • 1/4 cup water
  • 2 bell peppers any color, cut into 1 – 2 inch squares
  • 1 large onion cut into 1/2 inch pieces
  • 24 small red “creamer” potatoes
  • 8 medium mushrooms
  • olive oil
  • salt and pepper
  • wooden or metal skewers

Instructions

  • Combine Worcestershire sauce and next 8 ingredients and stir to blend. Place dove breasts in a non-reactive container and pour 1/2 of the mixture over. Toss to coat doves, cover and refrigerate for 2 – 4 hours. Place potatoes in a microwave-safe bowl with 1/3 cup water. Cover with plastic wrap or paper towel and cook on high for 12 minutes. Place in cold water to cool and then drain thoroughly. Place peppers, onion, potatoes and mushrooms in a bowl and lightly coat with olive oil, salt and pepper. Place alternating pieces of dove, pepper, onion, potato and mushrooms on skewers and grill over medium-high heat until doves are rare to medium-rare, about 4 – 5 minutes total cooking time. Serve with reserved marinade for dipping.

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