Grilled Game Bird Skewers with Zatar Rub From Sarah Davies Tilt Cookbook
With fresh sweet corn and garden vegetables showing up in markets, this recipe brings your success in the field easily to the dinner table, while tapping those garden-fresh summer ingredients. Colorful, delicious, and simple, Chef Sarah Davies’ recipe from her cookbook that can be adapted to suit your taste. Consider this for your next barbecue.
Grilled Game Bird Skewers
1-2 game bird breasts per person
1 Italian sausage per person (can substitute bratwurst if preferred)
1-2 red onions, cut into chunks
3-4 peppers, your choice of red, green, yellow, or orange, cut into
1½- to 2-inch pieces
Fresh zucchini, cut in thick chunks Small chucks of fresh corn
¼ cup fresh thyme leaves, chopped
2 tablespoons fresh (or dried) oregano, chopped
1 to 11⁄2 tablespoons ground cumin
1 tablespoon ground sumac (substitute coriander, lemon pepper, or turmeric)
1 tablespoon sesame seeds
½ teaspoon salt
Cut the game bird breasts into 2-inch pieces. Marinate the game birds in olive oil, salt, and pepper. You can add balsamic or lemon juice if you like. Parboil the sausage for 5 minutes and cut into 1-inch pieces (unless already cooked).
Meanwhile, prepare the vegetables and the Zatar rub. In a small, shallow bowl, mix the thyme, oregano, cumin, sumac, sesame seeds, and salt. Put the meat and vegetables in a bowl and add a little olive oil to coat thoroughly. Add the spices and mix so it coats all surfaces of the vegetables and meat.
On a skewer alternate the game birds, sausage, peppers, onion, and squash. Separate the tenderloins, keep them intact, and fold onto the skewer. Plan for 2 to 3 skewers per person. Place the skewers on a cookie sheet. Grill over medium heat for 4 to 5 minutes per side, turning at least twice. Serve skewers over rice.