Grilled doves

I have tried everything, from cooking to baking and I have recently expressed the willingness to try roasting! We do not own a roasting machine at our place so I chose to learn how to grill …


It all started when my dad brought back some doves after his recent hunting trip; I should mention that I once took part of a similar trip and tried shooting ( Don’t worry, the only target was a bird-less tree). So the usual ritual was to cook doves to serve it with “Rfissa”; a Moroccan meat (chicken or dove), onion, and lentil dish which is served atop a bed of shredded bread, msemen, or trid… It’s something that is rare to find in restaurants menus (Still don’t know why…).

Anyway, I tried to go for something new inspired from French cuisine: a sweet sauce based on orange juice and rosemary!! I know, it’s terrific! Wait to read the recipe…. A piece of cake!



  • 2 doves
  • 1 tbs Honey
  • 2 oranges
  • Orange zests
  • 1 1/2 tsp Rosemary
  • Salt & pepper



  1. Start by preparing the grill. Meanwhile, combine all the ingredients (except doves) to prepare the glaze.
  2. Bring the sauce to a simmer (cooks food gently and slowly on low heat) until the sauce thickens. (15 min or so)
  3. When the grill is ready, place the doves on the grill, breast up and spoon the sauce on top.
  4. Cover and grill for 10 to 12 minutes.
  5. Serve with rice and the rest of the glaze.





































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