Barbecued squab pigeon with gujarati spices and an everything green salad

Name: Barbecued squab pigeon with gujarati spices and an everything green salad
Yield: Serves 4
Cuisine: Indian
Ingredients: 50 g (1¾ oz)/1⅔ cups coriander (cilantro) leaves; 20 g (¾ oz/1 cup) mint leaves; Handful of baby rocket/arugula leaves; Handful of baby rocket/arugula leaves; Sea salt and freshly ground black pepper; 3 tsp coriander seeds; Indian flatbread, such as naan or paratha; Sea salt and freshly ground black pepper; 6 cardamom pods, split and seeds removed; ½ tsp red chilli powder; 2 tsp cumin seeds; ½ tsp ground cinnamon; Indian flatbread, such as naan or paratha; Indian flatbread, such as naan or paratha; 4 x 500 g (1 lb 2 oz) squab pigeons, spatchcocked; Juice of ¼ lemon; 1 tsp caster (superfine) sugar; 2 cm (¾ in) piece of root ginger, peeled and grated; 1 garlic clove, crushed; 4 spring onions (scallions), finely chopped; 4 spring onions (scallions), finely chopped; Handful of baby spinach leaves; 1 tbsp Greek-style natural yogurt (optional); 1 tsp tomato purée (paste); 1 small onion, finely grated; 3 tbsp sunflower oil; 2 garlic cloves, crushed; 2 green chillies, deseeded and chopped; Handful of coriander (cilantro) leaves; Juice of ½ lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Cooking squab pigeon over hot barbecue coals is the ideal way to prepare this dish, but a ridged griddle pan will do the job quite well. My accompanying salad is made with everything green, so ‘everything green’ seemed the natural name for it. Serve the spiced squab pigeon with some Indian-style flatbread, such as naan or paratha. This recipe makes a great starter or light snack.

Ingredients

Asia
India
Starter
Snack
Gujarat

Ingredients

Method