What Spices Pair Well With Squab? (Plus Dishes)

Squab is a term used to describe the young, tender meat of domestic pigeons, typically harvested between 4 to 6 weeks old. It’s considered a delicacy in culinary circles due to its tender texture and rich, gamey flavor. Squab meat is often compared to poultry like chicken or duck but possesses its own distinct taste that leans towards a more flavorful and nuanced profile. It’s commonly used in gourmet dishes and fine dining menus for its unique taste and tender quality.

Squab, being a rich and tender meat, pairs well with spices that complement its unique flavor. Some excellent spice choices for squab include rosemary, thyme, sage, juniper berries, and garlic. These spices add aromatic and earthy notes that enhance the meat’s taste while maintaining its natural richness.

Below we’ll learn more about preparing Squab with spices and specific dishes you can prepare it with.

Spices That Work Well With Squab

Here’s a table that lists spices that pair well with squab and explains why each spice works well with this delicate meat:

These spices are carefully chosen to enhance the flavor of squab by either complementing its richness or providing a contrasting note that elevates the taste experience.

Spice Combos That Work Well With Squab

While you can use individual spices with Squab, you can also create interesting and tasty spice combinations to bump up the taste.

Here are a few specific spice combinations that work well with squab:

1. Classic Herb Blend:
   • Rosemary
   • Thyme
   • Sage
   • Garlic
   • Black pepper
   This combination of herbs and spices brings out the natural flavors of squab while adding a savory and herbaceous profile. You can create a dry rub by combining equal parts dried rosemary, thyme, sage, minced garlic, and black pepper. Rub the mixture onto the squab before roasting or grilling.
2. Juniper-Spiced Blend:
   • Juniper berries
   • Rosemary
   • Black pepper
   • Garlic
   • Bay leaves
   Crush a few juniper berries and combine them with dried rosemary, freshly ground black pepper, minced garlic, and a couple of bay leaves. The juniper berries add a unique and slightly bitter flavor that pairs well with squab’s rich taste. Use this blend as a dry rub or in a marinade.
3. Warm and Spicy Blend:
   • Allspice
   • Black pepper
   • Cinnamon
   • Nutmeg
   • Garlic
   Create a warm and aromatic spice blend by combining ground allspice, freshly ground black pepper, a pinch of cinnamon, a pinch of nutmeg, and minced garlic. This combination adds a touch of warmth and complexity to the squab. Use it as a rub or in a marinade.
4. Citrus-Herbed Blend:
   • Orange zest
   • Lemon zest
   • Thyme
   • Garlic
   • Black pepper
   Combine finely grated orange zest, lemon zest, dried thyme, minced garlic, and black pepper. This blend imparts citrusy and herbaceous flavors to the squab, brightening its taste. Rub the mixture onto the squab before cooking or use it in a marinade.

Remember to adjust the quantities of spices according to your taste preferences and the number of squabs you’re preparing. These spice combinations offer a starting point, but feel free to modify them or add additional spices to create your own unique flavor profiles for squab dishes.

Squab Dishes And Spices To Consider Using

Here are some squab dishes that incorporate the spices mentioned:

1. Thyme-Infused Roast Squab:
   
   Marinated in a thyme-infused mixture, squab is roasted to perfection, allowing the earthy thyme flavor to infuse into the tender meat.
   
2. Rosemary-Glazed Squab Skewers:
   
   Skewered squab pieces are coated with a rosemary glaze before grilling, creating a delightful combination of gamey squab and fragrant rosemary.
   
3. Juniper-Marinated Squab Salad:
   
   A juniper berry marinade adds a unique touch to a squab salad, combining the fruity and slightly spicy flavors of juniper with the succulent meat.
   
4. Sage-Rubbed Grilled Squab Breast:
   
   Sage-rubbed squab breast is grilled to perfection, creating a harmony between the herb’s peppery notes and the rich squab meat.
   
5. Black Pepper-Crusted Squab Steaks:
   
   Squab steaks coated with a black pepper crust are seared to lock in the juices while the pepper’s warmth enhances the gamey taste.
   
6. Garlic-Infused Squab Ragout:
   
   A hearty ragout featuring squab and garlic creates a savory and comforting dish where the garlic’s flavor intertwines with the meat.

These dishes showcase the versatility of squab and how these spices can be used to enhance its flavor profile in various culinary creations.