Hamam Meshwi

• 2 Mediterranean pigeons, squabs, or poussins
• 1/4 cup chopped flat-leaf parsley
• Juice of 11 1/2 lemons
• 1 onion, liquefied in a blender or food processor
• 2 or 3 cloves garlic, crushed (optional)
• 3 tablespoons olive oil
• Salt and pepper

1. Cut the pigeons, squabs, or poussins in half down the breastbone and through the back with kitchen shears or a bread knife.
2. Cut the wing and leg joints just enough to pull them a little apart, so that the halves lie flat and cook more evenly.
3. Or cut the birds into quarters.
4. Refrigerate for about an hour, turning the pieces over at least once.
5. Place the marinated pieces on an oiled grill over glowing embers which are no longer smoking.
6. Cook, basting with the marinade, and turning over once, for about 15 to 20 minutes, or until the pieces are brown all over but still tender and juicy inside.
7. Test one piece by cutting it with a knife.
8. The juices should not be pink.
9. Serve sprinkled with chopped parsley.
10. Turks like to flavor this with a little cinnamon instead of the garlic and lemon.
11. Brushing with melted butter instead of the marinade produces a very succulent result.
12. A delicious variation is to marinate the chicken pieces for as long as possible in yogurt flavored with crushed garlic, salt, and pepper.
13. Sometimes dried crushed mint is added, and a little paprika is mixed with the yogurt to give the chicken an appetizing red color.
14. The yogurt does not contribute very much to the flavor, but serves to tenderize the flesh of the chicken.

mediterranean pigeons, flatleaf, lemons, onion, garlic, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/hamam-meshwi-373361 (may not work)