Active Time: 20-30 MIN
Total Time: 60–90 MIN
- ¼ cup lightly packed cilantro leaves
- ¼ cup lightly packed mint leaves
- 1 tsp ground cumin
- 1 tsp. Ground coriander
- 1 tsp. Paprika
- 1 tsp. Finely grated orange zest
- ½ cup extra virgin olive oil
- Kosher salt
- 1 ¼ c Orzo
- Extra Virgin Olive Oil
- Pinch of kosher salt
Fresh Herbs & Vegetables for garnish.
How to Make It
Step 1 – Prepare the rub:
In a food processor, combine all of the ingredients except the kosher salt and puree until smooth. Transfer the rub into a large baking dish.
Step 2 – Prep the Squab:
Rinse & pat the squab dry and season the squab with kosher salt and place on to the rub, turning to coat. Cover and refrigerate for 1 hour. Remove from the refrigerator and let the squab stand at room temperature for 30 minutes before grilling.
Step 3 – Make the Orzo: (While the Squab is standing prepare the Orzo.)
In a medium saucepan of salted boiling water, cook the orzo until al dente; drain well. Toss the orzo with extra virgin olive oil and season with salt.
(keep the sides simple because the squab is packed with flavor)
Step 4 – Grill the Squab:
Prepare a grill for medium heat. Grill the Squab till medium-rare.
Place grilled squab breast over a cup of orzo. Use fresh herbs to garnish.
Serve & Enjoy.