• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Grilled Squab and Pears

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • Stephen Ceideburg
  • 8 Squabs (about 1 pound each)
  • 1/4 c Olive oil
  • Salt and freshly ground
  • -black pepper to taste
  • 4 md Pears, halved


Prepare a very hot barbecue fire, or at the broiler to 550 degrees F.

Cut each squab in half; brush halves with olive oil and season with salt
and pepper. Grill skin side down for 1 1/2 to 2 minutes, or until skin is
crisp but meat is still tender and juicy. Turn squabs and grill 30 seconds
longer. When birds are ready to turn, place pear halves on grill (or under
the broiler) and heat through, turning once.

These birds are wonderful served on a bed of Napa cabbage sauteed with
bacon, sliced onions and red wine vinegar. PER SERVING: 980 calories, 55 g
protein, 13 g carbohydrate, 78 g fat (26 g saturated), 398 mg cholesterol,
159 mg sodium, 2 g fiber.

From Larry Vito, executive chef, Stanford Court.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?