Grilled Squab with Greek Flavors
Why This Recipe Works
When developing our grilled squabs recipe, we chose semiboneless birds, which cook more evenly than squabs with bones. The wings and legs contain bones, but they are freed from back, breast, and thigh bones. Without these major bones, squabs are much thinner and can be cooked over direct heat—and squabs with fewer bones are also easier to eat. Since there's no meat on the wings, we clipped them before cooking, which let the breast cook flat against the grill.