DOVE AND FIG KABOBS

<p>The breasts of 16 doves, deboned and cut in half 16 fresh figs or dried figs reconstituted in water, cut in half 1/2 cup sherry or balsamic vinegar 2 TB Dijon mustard 1 TB olive oil 1 TB honey 1/2 TB 2 cloves garlic minced 1 TB chopped sage or 1/2 TB of chopped rosemary soaked wooden skewers or make your own rosemary skewers To make the glaze, whisk the vinegar, 1 tablespoon of olive oil, honey, herbs and garlic together in a small saucepan. Place over medium heat and reduce by a third. Whisk in the dijon mustard. Let cool to room temperature. Place dove breasts in glaze mixture to marinate for 1 hour. Preheat a broiler or prepare a gas or charcoal grill. Skewer dove meat alternating with halved figs. Season skewers with salt and pepper. Place skewers on an oiled sheet pan under the broiler, or if using a grill, oil the grates on the grill and place skewers on the grill. Begin basting with the remaining glaze. Turn after 5 minutes and cook on the other side, basting with remaining glaze.</p>