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Print this Recipe    Grilled Squab

Grilled Squab Vietnamese-Style
Yield: 4 servings

4 squab, about 1 lb. each, washed, dried and trimmed of fat
1/4 c fish sauce or Chinese light soy sauce
2 tb minced shallots
2 cloves garlic, minced
2 ts sugar
2 ts olive oil
1 ts toasted sesame oil
1/2 ts freshly ground black pepper

Slightly sweet, slightly sally, this Asian marinade caramelizes on
the grill. Two Cornish game hens may be substituted for squab.
Grill the split hens for 7 to 8 minutes per side.

Place each squab on its back on a cutting board. With a sharp knife
or poultry shears, split the bird in half through the breast bone.
Cut out the backbone.

In a shallow, non aluminum dish, mix remaining ingredients. Add
the squab, turn to coat evenly, cover and marinate in the refrigerator
for 2 hours or over night. Drain the squab and reserve the marinade.
Prepare a charcoal or gas grill and grill the squab for about 6
minutes. Baste once with reserved marinade; discard marinade. Turn
and cook for about 6 minutes longer, or until the juices run clear
when pierced with a fork.

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