Smokey Sesame Squab

with Shaved Carrot Salad & Sautéed Snap Peas

This colorful Asian inspired dish is sure to be a favorite. The smokey yet sweet roasted squab pairs wonderfully with the slightly tart shaved heirloom carrot salad.

Active Time: 1 HR
Total Time: 3 HR 20 MIN
Serves: 4



  • 4 Half King Cal Squab



  • 2 tbsp BBQ sauce
  • 2 tbsp sesame seeds
  • 1 tbsp chili garlic sauce
  • 3 tbsp sesame oil
  • 2 tbsp raw honey
  • 3 cloves garlic
  • 1 tbsp grated ginger
  • ¼ cup white wine
  • ¼ low sodium soy sauce
  • 2 tbsp olive oil



  • 2 c. Snap peas
  • 2 tsp. toasted sesame oil
  • Salt to taste


  • 4 large Heirloom carrots
  • Dressing for carrots
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. Honey
  • 2 Tbsp. Walnut oil
  • Pinch salt

How to Make It

Step 1 

Combine all ingredients excluding oil and marinate squab two hours, turning occasionally.

Step 2 

Preheat the oven to 375 F degrees.

In an ovenproof large skillet or dutch oven, heat the oil over medium heat to high heat. Sear the squab on all sides until brown. Save remaining marinade.

Roast squab in the oven uncovered for 20-30 minutes or until squab is done. We recommend medium-rare. 

Step 3

While roasting, pour the marinade in a small sauce pot and simmer over medium heat until reduced by half (about 10 -15 min).

Step 4

Wash and shave carrots into ribbons with a vegetable peeler. In a medium bowl whisk apple cider vinegar, honey, walnut oil, and a pinch of salt. Add carrots and toss until coated.

Step 5

Heat oil in a sauté pan over medium heat and cook snap peas until vibrant green. Sprinkle with salt. 

Pour sauce over squab and serve hot with snap peas and shaved carrots.

Ready to try squab for yourself?