-
1
Cut the pigeons, squabs, or poussins in half down the breastbone and through the back with kitchen shears or a bread knife.
-
2
Cut the wing and leg joints just enough to pull them a little apart, so that the halves lie flat and cook more evenly.
-
3
Or cut the birds into quarters.
-
4
Refrigerate for about an hour, turning the pieces over at least once.
-
5
Place the marinated pieces on an oiled grill over glowing embers which are no longer smoking.
-
6
Cook, basting with the marinade, and turning over once, for about 15 to 20 minutes, or until the pieces are brown all over but still tender and juicy inside.
-
7
Test one piece by cutting it with a knife.
-
8
The juices should not be pink.
-
9
Serve sprinkled with chopped parsley.
-
10
Turks like to flavor this with a little cinnamon instead of the garlic and lemon.
-
11
Brushing with melted butter instead of the marinade produces a very succulent result.
-
12
A delicious variation is to marinate the chicken pieces for as long as possible in yogurt flavored with crushed garlic, salt, and pepper.
-
13
Sometimes dried crushed mint is added, and a little paprika is mixed with the yogurt to give the chicken an appetizing red color.
-
14
The yogurt does not contribute very much to the flavor, but serves to tenderize the flesh of the chicken.
