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

Grilled Squab Vietnamese-Style

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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

 Directions

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.

170 CALORIES FOR EACH OF 8 SERVINGS: 20 G PROTEIN, 9 G FAT, 1 G
CARBOHYDRATE; 129 MG SODIUM; 79 MG CHOLESTEROL.

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