Grilled quail

Grilled quail

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

Quail season in Egypt is in September, but off season farm-raised quail can easily be found all year round. This is a very simple recipe for grilled quail and with some side salads, this would make a perfect late summer meal.

Ingredients

Quantity Ingredient
8 quails
2-3 teaspoons fresh thyme leaves, plus a handful of fresh thyme sprigs, to garnish
1 onion, thinly sliced
3 tablespoons olive oil
1 lemon, zested
salt
freshly ground black pepper

Method

  1. With poultry scissors, cut the quails down their back to make each one flat.
  2. Season the quails with salt and pepper, thyme, onion and olive oil and let marinate for 30 minutes in the fridge.
  3. Preheat a grill or barbecue to a medium heat. Grill the quail for 4 to 5 minutes on each side until browned and cooked through.
  4. Garnish with fresh thyme sprigs to serve.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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