-
1
Remove heads and feet from squab.
-
2
Insert a sharp knife through neck cavity and carefully split each bird down the back, keeping breast intact.
-
3
Remove backbone, then carefully remove breastbone, cartilage and ribs.
-
4
The bird should look like a butterfly, with only wing and leg bones attached.
-
5
Place garlic cloves and ginger in the bowl of a food processor, and blend to a paste.
-
6
Add aniseed, saffron, paprika, cayenne and lemon juice, and blend about 30 seconds to combine.
-
7
Transfer blended ingredients to a mixing bowl, add chopped coriander and green onions and whisk in olive oil.
-
8
Add freshly ground black pepper to taste.
-
9
Place squab in a shallow ceramic or enameled dish, add spice marinade and turn to coat well.
-
10
Cover and refrigerate overnight.
-
11
Bring to room temperature before grilling.
-
12
Preheat broiler or outdoor grill to highest temperature.
-
13
Sprinkle squab with salt.
-
14
Grill squab, skin-side-up, for 4 minutes, and then turn to grill 3 minutes, skin-side-down.
-
15
Baste frequently with marinade while cooking.
-
16
Test for doneness: squab are best served rare.
-
17
Suggested times are for a very hot fire.
-
18
A home broiler will take longer than mesquite or charcoal briquettes.
-
19
Serve with couscous, rice or a combination of bulgur wheat and rice, sprinkled with minced green onions and accompanied by a lemon wedge.
