Grilled Squab Breast On Bed Of Orzo Garnished w/ Fresh Herbs

A bright, zesty orange sauce perfectly complements the rich, dark flavor of King Cal Squab. Perfect for a delicious dinner with guests.

Active Time: 20-30 MIN
Total Time: 60–90 MIN
Serves: 4


  • 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
Orange Sauce
  • 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.

Ready to try squab for yourself?