Pepper, mushroom and dove breast kabob with garlic tzaziki

Very simple:

Skewer: De-bone dove breast and put in a basic marinade of margarita mix, olive oil, white wine vinegar, salt, pepper, a pinch of curry.

Let stand in fridge for 12 hours.

Stuff dove half-breast with pickled jalapenos and wrap in a 2 inch piece of bacon, securing with a toothpick.

Cut and quarter vegetables. Use brown onion and bell peppers as base, adding mushrooms, garlic, zuchini and tomato to add color and texture.

Sprinkle with olive oil, salt and pepper.

Alternate vegetables and meat on soaked skewers. Lay directly over hot coals and cook until vegetables are very tender/charred and bacon is crisp.

Sauce: grate 1 cucumber and squeeze until dry. puree in food processor with 2 cups Greek (thick) yogurt and 3 clove garlic. Add salt and pepper to taste.

Meal can be enjoyed low-carb style or atop a toasted pita bread.

Wine pairing: a Rhone varietal wine such as Grenache or Syrah. I like a Cote-du-Rhone or a Spanish Garnacha. The smokiness of the grape accentuates the dove meat.

Beer pairing: An American IPA will do fine. Sierra Nevada Torpedo is my favorite right now, but will also go well with Lost Coast Indica IPA.

Enjoy!