Active Time: 30 MIN
Total Time: 60-90 Mins
- 2 King Cal Whole Squab, Halved
- 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
- ¾ c. water
- Extra Virgin Olive Oil
- Pinch of kosher salt
Fresh Herbs for garnish.
How to Make It
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.
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.
In a skillet over low-medium heat, add olive oil.
Then add the uncooked Orzo, and mix well to coat the pasta in the oil. Stir continuously until the pasta is lightly golden brown, about 4 minutes. Next, whisk in the water or broth, and bring to a low boil.
Then reduce the heat to low, cover and let simmer until all of the liquid is absorbed, about 15 minutes.
Prepare a grill for medium heat. Grill the Squab till medium rare.
Place grilled squab breast over cup of orzo. Use fresh herbs to garnish. Serve & Enjoy.