Grilled quail with turmeric, lemon and garlic

Grilled quail with turmeric, lemon and garlic

By
From
Saraban
Serves
6
Photographer
Mark Roper

This is one of the simplest and tastiest Iranian-style marinades and it is just as good with chicken pieces.

Ingredients

Quantity Ingredient
6 quail
2 garlic cloves
1 teaspoon sea salt
30ml olive oil
1 lemon, juiced
1 tablespoon chopped thyme leaves
1 1/2 teaspoons ground turmeric
1/2 teaspoon freshly ground black pepper
rice, to serve
lemon wedges, to serve
fresh herbs, to serve
flatbread, to serve

Method

  1. To spatchcock each quail, use kitchen scissors to cut along both sides of the backbone, from base to neck. Remove the backbone and discard it. Open out the bird and turn it fleshside up on your work surface, then use the heel of your hands to squash the bird flat. There’s no need to fiddle about removing small bones for this style of informal eating – and the bones keep the meat juicier as the birds cook.
  2. Crush the garlic to a paste with the salt and scrape it into a bowl. Whisk in the oil, lemon juice, thyme and spices.
  3. Put the spatchcocked quail into a shallow dish and pour on the marinade, turning the birds around so they are evenly coated. Cover and refrigerate for at least 2 hours.
  4. When ready to cook, preheat your barbecue or griller to high. Grill the quail for 2–3 minutes on each side, or to your liking. Be careful not to overcook them – the breast meat should still be a little pink. Alternatively, cook them in a heavy-based frying pan – they will need around 4 minutes on each side.
  5. Serve on a warm platter with your choice of rice, lemon wedges, fresh herbs and flatbread.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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