Teriyaki Dove Skewers

Everyone loves dove poppers, but let's get a little more creative here. These teriyaki dove skewers can served as a whole meal with fried rice or by themselves for a light snack. They will smell amazing coming off the grill. We're pretty sure your friends and family will love them! 

This recipe originally appeared on Jones Dairy Farm.

Servings: 4 
Prep Time: 20 minutes 
Cooking Time: 30 minutes 
- Breasts from 10 doves 
- Salt and pepper, to taste 
- 1 red bell pepper 
- 1 green bell pepper 
- Half a red onion 
- 1 small pineapple 
- Vegetable oil, for brushing 
- Toasted sesame seeds 

Teriyaki Sauce: 
- ¼ cup of low-sodium soy sauce 
- ½ cup of water 
- 2 tablespoons of corn starch 
- 1 tablespoon of rice vinegar 
- 3 tablespoons of packed light brown sugar 
- 1 tablespoon of honey 
- 1 tablespoons of fresh ginger, minced 
- 2 cloves of garlic, minced

Fried Rice: all ingredients to taste 
- Day-old cooked white rice 
- Sliced Bacon, chopped 
- Ham, diced
- Fresh carrots, diced 
- Onion, diced 
- Frozen peas 
- 1-2 eggs 
- Low-sodium soy sauce 
- Sriracha sauce 
- Green onions, thinly sliced 

1. To make teriyaki sauce, whisk all ingredients in a small saucepan. Simmer over low heat until thickened. Take off heat and set aside. Next, cut peppers, onion and pineapple into squares/cubes and skewer with dove breasts. If using wooden skewers, soak in water for at least 30 minutes to avoid burning. Brush vegetable oil over skewers and season with salt and pepper. Set aside until ready to grill.  

2. Meanwhile, make fried rice by rendering chopped bacon over medium heat in a large skillet. Next, add diced ham, onion and carrots and sauté until soft and translucent. Turn heat to medium-high and add rice; mix rice so that it’s mostly coated with the bacon grease-- add more oil if necessary. Season with soy sauce, sriracha and pepper to taste. Add the egg and sauté until rice is slightly browned. Mix in frozen peas and stir until peas are tender. Taste again for seasoning.  

3. Prepare grill for direct, high-heat cooking. Clean grill grates and brush with vegetable oil. Cook skewers until vegetables and dove breasts are slightly charred on both sides, basting with the teriyaki sauce. Dove should not be cooked past medium. Serve skewers with fried rice and extra teriyaki sauce on the side. Garnish with green onion and toasted sesame seeds.