Teriyaki Dove Kabob Recipe

Teriyaki Dove Kabob Recipe


(Photo courtesy of Benny Spies)

(Photo courtesy of Benny Spies)

Marinating the dove breasts in lemon-lime soda gives the meat a citrus kick, sure to delight your taste buds

By: Benny Spies

Benny Spies, former television host of Gun It with Benny Spies on Sportsman Channel, gives you a great summertime recipe for your post-dove hunt.

Serves: 8
Prep time: 20-28 hours
Cook time: 20 mins


  • 20-30 cleaned dove breasts, separated from the breast plate
  • Lemon-lime soda
  • Soy sauce and/or teriyaki sauce
  • Bacon
  • Green, yellow and red peppers
  • Mushrooms
  • Kabob sticks


1. Clean dove breasts and separate from the bone. Soak in lemon-lime soda for 8-12 hours. When finished soaking, marinate the meat in teriyaki or soy sauce for 12-16 hours.

2. Soak skewers in water for 20-30 minutes to avoid scorching.

3. Slice bell peppers and mushrooms to fit the skewers.

4. Cut dove breasts into smalll, 1-inch thick pieces.

5. Prepare skewers with vegetables and dove meat. Spiral the bacon slices around each individual skewer, covering the meat and vegetables.

6. Place on grill and cook for approximately 20 minutes or until desired doneness.

The post Teriyaki Dove Kabob Recipe appeared first on Game & Fish.


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September 1, 2017 at 01:31PM


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