Dove Kabobs
Bring a touch of gourmet flair to your next backyard barbecue with these flavorful Dove Kabobs, a perfect fusion of smoky, tangy, and savory accents. Tender dove breasts are marinated in a zesty blend of olive oil, lemon juice, garlic, oregano, and smoked paprika, then paired with vibrant chunks of red and yellow bell peppers, sweet red onion, and juicy zucchini for a colorful, protein-packed skewer. Grilled to perfection in just minutes, these kabobs boast a beautifully charred exterior while remaining juicy and succulent on the inside. Whether you're an avid wild game enthusiast or looking to explore new culinary horizons, these kabobs are a delicious way to elevate your grilling repertoire. Serve them hot alongside rice, quinoa, or a crisp side salad for a wholesome meal that's as nutritious as it is enticing. Perfect for gatherings or a quick weeknight dinner, Dove Kabobs bring flavor, nutrition, and a touch of adventure to the table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces dove breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 pieces garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large red bell pepper, cut into chunks
- 1 large yellow bell pepper, cut into chunks
- 1 large red onion, cut into wedges
- 1 medium zucchini, sliced into rounds
- 8 pieces bamboo or metal skewers
Instructions
In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and black pepper to create the marinade.
Add the dove breasts to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
If using bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
Prepare the vegetables by cutting the red bell pepper, yellow bell pepper, red onion, and zucchini into bite-sized pieces.
Preheat your grill to medium-high heat (around 375°F/190°C).
Assemble the kabobs by threading a piece of marinated dove breast onto the skewer, followed by a chunk of red bell pepper, yellow bell pepper, red onion, and a slice of zucchini. Repeat the pattern until each skewer is filled, leaving a bit of space between ingredients for even cooking.
Lightly oil the grill grates to prevent sticking. Place the kabobs on the grill and cook for 6-8 minutes per side, or until the dove breasts are fully cooked (juices run clear and internal temperature is 165°F/74°C).
Remove the kabobs from the grill and let them rest for 5 minutes before serving.
Serve the kabobs hot alongside a side of rice, quinoa, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 2877 mg | 125% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 26.2 g | ||
| Protein | 216.6 g | 433% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3368 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
