May’s marinated quail

May’s marinated quail

By
From
Arabesque
Serves
4
Photographer
William Meppem

These are a Malouf family favourite, as cooked by Greg’s mother May. They are easy to prepare and bursting with tangy flavours. At home we eat them with a big bowl of risotto or Lebanese nut rice and a simple mixed-leaf salad.

Ingredients

Quantity Ingredient
8 quail
or 1 large jointed chicken
2 cups coriander, roots removed and finely chopped
4 shallots, finely chopped
2 garlic cloves, finely chopped
1 lemon, zested and juiced
2 bullet chillies, finely chopped, (optional)
1 teaspoon coriander seeds, roasted and crushed
200ml olive oil
salt and pepper

Method

  1. Trim the quail of necks and wing tips. Split down the backbone with a heavy knife and clean inside. Wash and pat dry.
  2. Combine the marinade ingredients and the olive oil in a very large mixing bowl. Place the quail in the marinade and rub it all over, thoroughly working into the cracks and crevices of the birds. Cover and allow to marinade for at least 6 hours, or overnight.
  3. To cook, season them first with salt and pepper. You can then grill the wet quails straight from the marinade on a griddle or barbecue or under the grill. Cook for 4 minutes, skin side down, then turn and cook for a further 4 minutes.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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