Grilled Squab Breasts with Creamy Orzo

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Serving size:4
Total Time:
Grilled Squab Breasts with Creamy Orzo

This recipe pairs squab with a fresh tomato vinaigrette and orzo in a spiced yogurt-feta dressing.

Squab

  • 1/4 cup lightly packed cilantro leaves
  • Kosher salt
  • 8 skin-on, boneless squab breast halves with the first wing joints intact (see Note)
  • 1/2 cup extra-virgin olive oil
  • 1 tsp finely grated orange zest
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4 cup lightly packed mint leaves
  1. Marinate the squab In a food processor, combine all of the ingredients except the squab and salt and puree until nearly smooth. Scrape the marinade into a large baking dish. Season the squab breasts with salt and add to the marinade, turning to coat. Cover and refrigerate for 1 hour. Let the squab stand at room temperature for 30 minutes before grilling.

    Tomato Vinaigrette

    • 1 small garlic clove, minced
    • Kosher salt
    • 3/4 tsp ground cumin
    • 1 tbsp brine from a jar of green olives
    • 2 tbsp fresh lemon juice
    • 1 small shallot, minced
    • 1/4 cup extra-virgin olive oil
    • 1 3/4-pound heirloom tomato
    1. Meanwhile, make the tomato vinaigrette In a medium bowl, grate the tomato on the large holes of a box grater; discard the skin. Whisk the grated tomato pulp with the remaining ingredients and season with salt.

      Orzo

      • Very thinly sliced red onion, for garnish
      • 1/4 cup halved grape tomatoes, for garnish
      • 1/4 cup halved pitted Castelvetrano olives, for garnish
      • Kosher salt
      • 1/2 cup crumbled feta cheese, preferably French
      • 1/2 cup lightly packed mint leaves
      • 1/2 cup lightly packed cilantro leaves
      • 1/4 tsp piment d’Espelette
      • 1/4 tsp ground cumin
      • 1/2 tsp ground coriander
      • 2 tbsp fresh lemon juice
      • 1/2 cup plain yogurt
      • 1/4 cup extra-virgin olive oil
      • 1 cup orzo
      1. Prepare the orzo In a medium saucepan of salted boiling water, cook the orzo until al dente; drain well. Toss the orzo with 1 tablespoon of the olive oil and spread it out on a large plate to cool. In a medium bowl, whisk the yogurt with the lemon juice, coriander, cumin, piment d’Espelette and the remaining 3 tablespoons of olive oil. Fold in the orzo, cilantro, mint and feta and season with salt.
      2. Light a grill or preheat a grill pan and brush the grate with oil. Remove the squab from the marinade, scraping off the excess; discard the marinade. Grill the squab breasts skin side down over moderate heat until lightly charred, 3 to 4 minutes. Flip the squab breasts and cook until medium within, 2 to 3 minutes longer. Transfer to a plate and let rest for 5 minutes.
      3. Spoon the creamy orzo onto plates and arrange the squab on top. Scatter the olives, tomatoes and onion around the squab and drizzle some of the tomato vinaigrette around the plate. Serve, passing the remaining vinaigrette at the table.

      Make Ahead: The tomato vinaigrette can be refrigerated overnight.
      Notes: You will have to order the boneless squab breasts from your butcher.

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      Recipe Credit: Gabriel Rucker
      Image Credit: Cedric Angeles