Egyptian Grilled Pigeon (fattah Meshaltet)

Ingredients

• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 4 cloves garlic
• to taste juice of 1 lemon
• 2 tablespoons olive oil
• 4 whole pigeons, cleaned and gutted

Steps

1. In a mixing bowl, combine the ground cumin, ground coriander, ground paprika, ground cinnamon, ground black pepper, salt, minced garlic, lemon juice, and olive oil.
2. Mix well to form a marinade.
3. Place the cleaned and gutted pigeons in the marinade, ensuring they are evenly coated.
4. Massage the marinade into the birds, ensuring they are thoroughly seasoned.
5. Cover the bowl with plastic wrap.
6. Let the pigeons marinate in the refrigerator for at least 2 hours or overnight to allow the flavors to penetrate the meat.
7. Preheat the grill or barbecue to medium-high heat.
8. Remove the pigeons from the marinade.
9. Shake off any excess.
10. Reserve the marinade for basting.
11. Place the pigeons on the grill.
12. Cook for about 6–8 minutes on each side, or until they are cooked through and nicely browned, basting occasionally with the reserved marinade.
13. Ensure the internal temperature of the pigeon reaches a safe temperature of 165°F (74°C) to ensure they are fully cooked.
14. Once cooked, transfer the grilled pigeons to a serving platter.
15. Let them rest for a few minutes before serving.
16. Serve hot as a main course, garnished with fresh herbs and accompanied by traditional Egyptian side dishes like rice or bread.