Barbecued quail, Greek–style

Barbecued quail, Greek–style

By
From
Meat
Serves
6
Photographer
Dean Cambray

This is a meal that transports me to the Mediterranean. The smoky chargrilled flavour of quail from the barbecue is lovely with a chunky, crunchy Greek salad.

Spatchcocking a bird – which means opening it out and flattening it – helps it to grill evenly. It is easy enough to do yourself. Use kitchen scissors to along both sides of the backbone. Remove the backbone completely and discard it. Open out the bird and turn it flesh-side up. Use the heel of your hands to squash the bird flat. I think it is also helpful to remove some of the fiddly bones – it just makes for easier eating! Once you’ve learned this technique, you can easily apply it to other birds, like chicken, poussin and pigeon.

Ingredients

Quantity Ingredient
6 quail
salt
freshly ground black pepper
olive oil, for grilling
lemon wedges, to serve
extra-virgin olive oil, for drizzling
Big Greek salad, to serve

Marinade

Quantity Ingredient
2 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
1 lemon, zested and juiced
1 teaspoon dried oregano
1 tablespoon dill, chopped
1 tablespoon parsley, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper

Method

  1. Trim the birds of their feet, wingtips and heads, as necessary. Spatchcock them as described above.
  2. Combine all the marinade ingredients in a large mixing bowl. Add the quail to the marinade and use your hands to toss well so the birds are evenly coated. Cover with plastic wrap and leave to marinate in the refrigerator overnight.
  3. When ready to cook, preheat your barbecue or grill to medium–high and season the quail lightly. Brush the grill with a little oil and place the birds, skin-side down, over the heat. Grill for around 2 minutes, then turn and grill for 1 further minute or so, or until cooked. Be careful not to overcook them – the breast meat should still be a little pink. Serve the quail hot from the grill with lemon wedges, a drizzle of extra-virgin olive oil and salad.
Tags:
Meat
Adrian
Richardson
La
Luna
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