Grilled Spiced Squab

• 6 squab, about 1 pound each
• 4 cloves garlic, peeled
• 1 2-inch piece of ginger root, peeled and sliced
• 2 tablespoons aniseed, pan-toasted and crushed
• 1/2 teaspoon saffron filaments, chopped fine
• 1 tablespoon paprika
• 1 teaspoon cayenne
• 1/2 cup lemon juice
• 1 small bunch fresh coriander, chopped, to yield 4 tablespoons
• 4 green onions or scallions, chopped, to yield 4 tablespoons
• 1 1/2 cup light olive oil
• Freshly ground black pepper to taste
• Salt to taste

1. Remove heads and feet from squab.
2. Insert a sharp knife through neck cavity and carefully split each bird down the back, keeping breast intact.
3. Remove backbone, then carefully remove breastbone, cartilage and ribs.
4. The bird should look like a butterfly, with only wing and leg bones attached.
5. Place garlic cloves and ginger in the bowl of a food processor, and blend to a paste.
6. Add aniseed, saffron, paprika, cayenne and lemon juice, and blend about 30 seconds to combine.
7. Transfer blended ingredients to a mixing bowl, add chopped coriander and green onions and whisk in olive oil.
8. Add freshly ground black pepper to taste.
9. Place squab in a shallow ceramic or enameled dish, add spice marinade and turn to coat well.
10. Cover and refrigerate overnight.
11. Bring to room temperature before grilling.
12. Preheat broiler or outdoor grill to highest temperature.
13. Sprinkle squab with salt.
14. Grill squab, skin-side-up, for 4 minutes, and then turn to grill 3 minutes, skin-side-down.
15. Baste frequently with marinade while cooking.
16. Test for doneness: squab are best served rare.
17. Suggested times are for a very hot fire.
18. A home broiler will take longer than mesquite or charcoal briquettes.
19. Serve with couscous, rice or a combination of bulgur wheat and rice, sprinkled with minced green onions and accompanied by a lemon wedge.

squab, garlic, ginger root, saffron filaments, paprika, cayenne, lemon juice, fresh coriander, green onions, light olive oil, freshly ground black pepper, salt

Taken from cooking.nytimes.com/recipes/11119 (may not work)