In a medium bowl, whisk together lemon juice remaining ingredients except olive oil. Once mixture is well-mixed, whisk in olive oil until emulsified.

Place doves in a shallow, non-reactive container and brush marinade evenly over. Cover and refrigerate for 3 to 6 hours, turning often to coat doves.

Place on a medium-hot grill and place doves, breast sides up, for 4 minutes. Flip over and grill for 2 to three minutes more or until breasts are medium-rare. Serve immediately.