GRILLED DOVE KABOBS
- 15 doves
- 1 lb smoked pepper bacon
- 2 medium onions, quartered
- 2 zucchini or yellow squash, chunked
- 1 can pineapple chunks
- 1 red or green bell pepper, chunked
- Wooden skewers, soaked in water
Basting Sauce:
- ½ cup butter
- 1 tsp. paprika
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp garlic granules
- ½ tsp. dried chipotle pepper
- ¼ tsp. ground cloves
Melt butter in small pan. Add spices and stir until mixed well. Set aside but keep warm.
Remove skewer from water. Fold slice of bacon in half. Wrap around dove breast and place on skewer. Alternate slice of onion, zucchini, pepper and pineapple. Repeat process until skewer is full. As you finish a skewer, brush with basting sauce and set aside. Repeat process until all doves are skewered. Cook on indirect heat on grill until done, basting about every five minutes. Cooking time should be about 15 to 20 minutes.
