Barbecued quail

Barbecued quail

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

These delectable birds are split, then barbecued for 10 minutes with a herb marinade.

Ingredients

Quantity Ingredient
4-6 quail
2 garlic cloves, crushed
2 tablespoons olive oil
4 tablespoons lemon juice
a sprig fresh rosemary, chopped
salt and freshly ground pepper

Method

  1. Split the quail lengthwise with a sharp, pointed knife. Flatten with the heel of the hand and fasten with thin skewers to keep the legs close to the body. Combine garlic, oil, lemon juice and rosemary and brush over the birds. Season well with salt and pepper. Place the quail skin-side up on a greased barbecue rack and grill for 5 minutes before turning and brushing with the marinade. Cook for another 5 minutes, brushing frequently. When cooked, remove the skewers and serve with lemon wedges.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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