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Jalapeno Dove Brochette

Ingredients

  • 60 doves breast halves; skin on or off
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons fresh ginger; peeled and minced
  • 1/2 cup soy sauce
  • 1 teaspoon sesame oil
  • 1/2 cup rice vinegar or substitute 1/3 cup white wine vinegar plus 1 T sugar
  • 1/4 cup tomato paste
  • 1/2 teaspoon coarsely ground black pepper
  • 15 jalapeno peppers; seeded and cut into 4 strips each
  • 30 strips bacon; partially cooked
  • 20 wooden skewers; soaked in water for 30 minutes

Instructions

  • Combine sugar with next 7 ingredients in a bowl and mix well. Add dove breasts and marinate for 1 hour. For each skewer, place a strip of bacon on a flat surface. Lay a strip of jalapeno , then dove breast, then another jalapeno strip and dove breast. Wrap with bacon place 3 bacon-wrapped breast “bundles” side by side. Place 2 skewers through each set of three bundles, putting the skewers about 3/4-inch apart from one another. Grill over medium-hot coals until medium-rare.