• 4 pigeons, cleaned
• 150 ml olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, chopped
• 2 tbsp coriander seeds
• 3 tbsp cumin
• 1/2 tsp chile powder
• Salt
  
  For the sauce:
• 50 g black olives
• 2 lemons, cut into wedges
• Lettuce or endives

- Mix in a deep bowl the oil, onion, garlic, coriander, cumin, chile and
a little salt. Soak the pigeons in the marinade for 2 hours, turning frequently.

- Remove the pigeons and grill for 20-30 minutes turning frequently
and basting with the marinade.

- Cut into pieces and garnish with the olives, lemon wedges and
lettuce.