Post by Woody Williams on Sept 24, 2005 21:06:22 GMT -5
Southwest Dove Kabobs
15 dove breasts boned
15 small jalapenos
1 large onion
1 lb. sliced bacon
Bone the dove breasts and put the meat aside in a bowl with lemon juice.
Parboil the jalapenos and roast them under oven broiler; then peel them and slice each in half lengthwise.
Quarter the onion and slice each quarter into thick sections.
Place an onion section and a jalapeno half on either side of a dove breast half and wrap tightly with a half slice of bacon.
Run the kabob onto a skewer, making sure to pierce the jalapeno, breast and onion. Secure 5 kabobs on each skewer. Heat covered grill to low temperature and grill kabobs slowly, turning 3 or 4 times until bacon wrap is crispy.
15 dove breasts boned
15 small jalapenos
1 large onion
1 lb. sliced bacon
Bone the dove breasts and put the meat aside in a bowl with lemon juice.
Parboil the jalapenos and roast them under oven broiler; then peel them and slice each in half lengthwise.
Quarter the onion and slice each quarter into thick sections.
Place an onion section and a jalapeno half on either side of a dove breast half and wrap tightly with a half slice of bacon.
Run the kabob onto a skewer, making sure to pierce the jalapeno, breast and onion. Secure 5 kabobs on each skewer. Heat covered grill to low temperature and grill kabobs slowly, turning 3 or 4 times until bacon wrap is crispy.