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John Surla's Grilled Squab Skewers With Red Bell Pepper, Red Onion & Finished with a Balsamic Drizzle

Chef John Surla, proprietor & Executive Chef of Fina in Ripon Ca, takes a classic summertime dish and kicks it up a notch using California Squab. This versatile kabob dish can be served at a backyard BBQ or plated with garnish for a formal dinner party.

Check out this recipe and more at: https://squab.com/recipes/

About Squab: UNCOMMONLY GOOD POULTRY
Throughout history, squab has been referred to as “the meat of kings” — because it’s not like most other forms of poultry. We offer a range of differently prepared squab that all share the characteristics that have made this bird a popular choice for centuries.

About Squab Producers of California:
Our co-op consists of 65 independent farmers that proudly carry on the tradition of raising California squab. The farmers/members personally oversee every aspect of squab production and have been the heartbeat of our cooperative since it was founded in 1943.

About Fina Restaurant:
Check out Chef John Surla's Fina Restaurant the next time you are traveling through Central California: http://www.finarestaurant.com/

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