1yellow or green bell peppercut into 1-inch squares
1large red onioncut into 1-inch squares
8large wooden skewers soaked in water for 30 minutes
Place peppercorns in a blender with next four ingredients and process until pepper is coarsely ground. While motor is running, drizzle oil into mixture in a thin stream. In a large bowl, combine dove breasts with vegetables and toss with peppercorn mixture to coat evenly. Refrigerate for 2 – 6 hours. Alternate dove breast, bell pepper, onion and mushroom on each skewer, with 3 dove breast halves on each skewer. Broil or grill until dove is medium-rare.
Cooking Tip: You can soak a wooden skewer for 30 days and it will still burn if the grill is hot. I often grill everything off the skewer. To serve, I’ll slide the goods onto new skewers for presentation.