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Jalapeño Dove Brochette


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Jalapeño Dove Brochette 0 Picture


  • 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


Servings 5


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.

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