Step 1

Put all the ingredients for the chermoula in a food processor or blender and buzz until smooth. Mix with the dove breasts and set in the fridge, covered, for up to 8 hours.

Step 2

Cook the bacon just until it gives up some fat and is limp. You want it about half-cooked, but not crispy. Set it aside to cool.

Step 3

Slice the dates open vertically to remove the pit. Unfold the date to flatten it out. Take a dove breast, shake off excess marinade, and nestle it into the date. Bend the edges of the date around the breast.

Step 4

Wrap a piece of bacon around the dove-date tightly and secure with a toothpick. If you want, you can double up on the dove-dates if you want a bigger popper.

Step 5

Get your grill hot, leaving one side with no coals or with no burners turned on. Set your poppers on the grill with the seam side of the bacon facing down. Grill with the cover up, turning the poppers frequently to crisp the bacon on all sides. If you are worried the dove might not be fully cooked, set the poppers on the cool side of the grill when the bacon crisps, then cover the grill and cook for an additional 2 to 4 minutes.