Watch Philippa Davis spatchcock a pigeon for the barbecue as part of this great recipe, it works just as well under the grill.
Spatchcock pigeon is a great recipe when paired with middle Eastern flavours. The pigeon pastilla (a signature dish of Fez, the religious capital of Morocco) is a great example of how the pigeon can take on spices and come out on top. And Philippa Davis’ recipe for spatchcock pigeon below follows a similar spiced path.
Spatchcocking a bird makes it easy to cook well, both in the oven and on the barbecue. This video shows you how to spatchcock a wood pigeon, and how to make the perfect grilled wood pigeon. All the ingredients are listed below.
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GRILLED WOOD PIGEON RECIPE
Serves 4 as a main course
4 spatchcocked wood pigeon
Zest and juice of 1 lemon
½ tsp sweet paprika
1 tsp chopped marjoram
1 tbs olive oil
Mix all the marinade ingredients together and spread over the bottom of a dish. Place the spatch-cocked pigeon flesh side down in the marinade. Leave for ½ – 1 hour.
Meanwhile prepare the chopped salad…
½ red pepper
½ green pepper
2 spring onions
150g diakon radish
50g flat leaf parsley
1 medium tomato
2 sticks celery
Chopped Salad Dressing
1 tbs olive oil
1 tbs linseeds
1 tbs sumac
Salt and pepper to season
Mix all the dressing ingredients in a big bowl.
Finley chop all the vegetables and herbs and add to the dressing
Mix well and check for seasoning.
6 tbs plain yogurt
2 tsp za’atar
1 clove garlic
salt and pepper
Crush the garlic with a good pinch of salt using the back of a knife or with a pestle and mortar.
Mix the crushed garlic in with the yogurt and add the za’atar
Season with pepper then check for seasoning (adjust as needed).
To cook the pigeon…
BBQ the marinated pigeon starting skin side for about 3 – 4 minutes each side.
Leave to rest for about 4 minutes (The meat is delicious when still pink)then serve with the chopped salad and seasoned yogurt.