4 (1-pound) squab, washed, dried and trimmed of fat
¼ cup light soy sauce
2 tablespoons shallots, minced
2 cloves garlic, minced
2 teaspoons sugar
2 teaspoons olive oil
1 teaspoon toasted sesame oil
½ teaspoon freshly ground black pepper
Directions
Place each squab on its back on the cutting board. With a sharp knife or poultry shears, split the bird in half through the breastbone. Cut out the backbone.
In a shallow, non-aluminum dish, mix remaining ingredients. Add the squab, turn to coat evenly, cover and marinate in the refrigerator for two hours or overnight.
Drain the squab and reserve the marinade.
Prepare a charcoal or gas grill and grill the squab for about 6 minutes.
Baste once with reserved marinade; discard the marinade.
Turn and cook for about 6 minutes longer, or until the juices run clear when pierced with a fork.
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