John Surla's Grilled Squab Kabob

With Red Bell Pepper, Onion &Finished with a Balsamic Drizzle

Chef John Surla, proprietor & Executive Chef of Fina’s in Ripon Ca, takes a classic summertime dish and kicks it up a notch using California Squab. This versatile kabob dish can be served at a backyard BBQ or plated with garnish for a formal dinner party.

Active Time: 30 Min
Total Time: 1 HR
Serves: 6

Ingredients

Squab:

 

Kabob: 

  • 2 each Red Bell Peppers, 1 inch diced
  • 1 each Red Onion, 1 inch diced
  • 2 Tbs. Balsamic Reduction
  • ½ cup Sciabica Extra Virgin Olive Oil
  • 2 sprigs Rosemary, leaves, chopped
  • 2 sprigs Thyme, leaves, chopped
  • 1 clove Garlic, Peeled, Minced
  • 1 each Shallot, Peeled, Minced
  • 1 tsp. Balsamic Glaze
  • To Taste Salt and Pepper

 

Utensils:

  • 6 each Wooded Skewers, soaked in water

How to Make It

Step 1: Prep 

Assemble the prep by skewing 1st the red onion, 2nd bell pepper, 3rd squab, repeat process one more time.


Step 2: Marinade

Add the chopped herbs, garlic, shallots, and Olive oil in a bowl and mix together.

Add to Squab Skewers

 

Step 3: Grill
On a hot and clean grill, season skewers with Salt and pepper and grill on your grill for 3
minutes on each side, until Med-Rare.

Remove from Grill and let rest for 10 minutes. 

 

To Plate:

Drizzle some Balsamic Glaze, and Serve.

Ready to try squab for yourself?