Grilled Squab with Greek Flavors

Name: Grilled Squab with Greek Flavors
Yield: Serves 4 as a main course or 8 as an appetizer
Cuisine: Europe, Greek
Ingredients: 6 tablespoons, juice from 3 lemons; 2 tablespoons, chopped fresh oregano leaves; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 1/2 teaspoons, salt; , Ground black pepper; 3/4 cup, extra-virgin olive oil; 4 , boneless squabs (about 10 ounces each), rinsed and patted dry, wings removed (see illustration below); 4 , large tomatoes, cored and cut crosswise into 1/4-inch-thick slices; 4 ounces, feta cheese, crumbled

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For rich, gamy squab meat grilled to perfection, we discovered easier ways to both cook and eat this bird.

SERVES4 as a main course or 8 as an appetizer

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, squab...

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