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Dove Kabobs

  • 3 dove breasts
  • 3 medium onions
  • 1 large bell pepper
  • Teriyaki sauce
  • Cherry tomatoes
  • Mushrooms

Marinate the dove breasts in the teriyaki sauce for about 1 hour. Save the sauce, which you'll use to baste the kabobs while they grill.

Cut the onions into quarters, and the bell pepper into 2-inch chunks. Skewer all of the ingredients on wooden kabob skewers, alternating them so that each skewer has a good mix of the ingredients.

Barbecue until the dove meat is tender, regularly basting the kabobs with sauce the marinade.

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