Discover

Plan Your Trip

Locations & Hours

FAQs

LET’S GO →

Departments

International Market

Fresh Foods

Specialty Items

American Grocery & Essentials

Natural Foods & Supplements

Beer, Wine & Spirits

BROWSE ALL →

Shop

Corporate Produce Delivery

Order Custom Cakes

Order Party Trays

Gift Cards

GET STARTED →

Experience

Events & Attractions

Jungle Fests

Tastings

Tours & Groups

Foodie Fun & Oddities

BROWSE ALL →

Venues

The Oscar

Jungle Experience Center

BROWSE ALL →

Who We Are

About Us

The Jungle Jim’s Story

Jungle Gallery

Careers

Vendor & Tenant Info

Stay Up To Date

The Jungle Jim’s Podcast

The Jungle Jim’s Mobile App

Recipes & Cooking Tips

Newsletter

Print Recipe

Poultry

Grilled Squab

About the Recipe

Ingredients

4 (1-pound) squab, washed, dried and trimmed of fat
¼ cup light soy sauce
2 tablespoons shallots, minced
2 cloves garlic, minced
2 teaspoons sugar
2 teaspoons olive oil
1 teaspoon toasted sesame oil
½ teaspoon freshly ground black pepper

Directions

Place each squab on its back on the cutting board. With a sharp knife or poultry shears, split the bird in half through the breastbone. Cut out the backbone.
In a shallow, non-aluminum dish, mix remaining ingredients. Add the squab, turn to coat evenly, cover and marinate in the refrigerator for two hours or overnight.
Drain the squab and reserve the marinade.
Prepare a charcoal or gas grill and grill the squab for about 6 minutes.
Baste once with reserved marinade; discard the marinade.
Turn and cook for about 6 minutes longer, or until the juices run clear when pierced with a fork.

Print Recipe