Jalapeño Dove Brochette

By á-174942

Ingredients

• 60 doves breast halves skin on or off
• 1/2 cup brown sugar - (firmly packed)
• 2 tablespoons minced peeled fresh ginger
• 1/2 cup soy sauce
• 1 teaspoon sesame oil
• 1/2 cup rice vinegar (or substitute 1/3 cup white wine vinegar plus 1 tbspn sugar)
• 1/4 cup tomato paste
• 1/2 teaspoon coarsely-ground black pepper
• 15 jalapeño peppers seeded, and cut into 4 strips each
• 30 strips bacon partially cooked
• 20 wooden skewers soaked in water
• for 30 minutes

Details

Servings 5

Preparation

Step 1

Combine sugar with next 7 ingredients in a bowl and mix well. Add dove breasts and marinate for 1 hour.

For each skewer, place a strip of bacon on a flat surface. Lay a strip of jalapeño , then dove breast, then another jalapeño strip and dove breast. Wrap with bacon place 3 bacon-wrapped breast "bundles" side by side.

Place 2 skewers through each set of three bundles, putting the skewers about 3/4-inch apart from one another. Grill over medium-hot coals until medium-rare.

This recipe yields 5 to 6 servings.