Barbecued spiced quail

Barbecued spiced quail

By
From
Ben's BBQ Bible
Serves
4
Photographer
Billy Law

Quails are such sweet little birds to eat, and you can buy them already boned, which removes any fiddliness from their preparation. These quails are another great little grazing number, and also make a sexy starter if served with the Pickled cucumber, mint and chilli salad.

Again, try to make a set-up where you can suspend the skewered quail over the heat source without them sitting on the grill rack. A small charcoal kettle barbecue or robata grill is great, but if you can get hold of a satay grill, even better!

Ingredients

Quantity Ingredient
6 medium-large boned quails, leg bones in
500ml Master stock
50g yellow rock sugar

Method

  1. In a ceramic dish, marinate the quails in the master stock for at least 2 hours, or overnight.
  2. Soak 12 bamboo skewers for 1 hour in some water.
  3. Prepare your barbecue for direct grilling over a medium heat.
  4. Remove the quails from the stock, reserving the liquid.
  5. Pat the quails dry with a clean cloth. Pierce them with the skewers, through the thigh and the breast, keeping the quail to one end of the skewer.
  6. If using charcoal, ensure the coals are well lit and evenly spread, then suspend the skewers over the coals. If using a gas barbecue, suspend the skewers over two house bricks or on the resting rack over the heat source. Cook the quails evenly on both sides for about 10–12 minutes.
  7. Reboil the reserved stock. Keep about half of the stock simmering, add the rock sugar and reduce to a glaze consistancy. Return the rest to the base master stock in your fridge. Use the glaze to brush over your quails and drizzle all over them at the end.
  8. Remove the quail from the skewers to serve.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
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