Move over chicken wings, as we’ve got something a little bit more upmarket to kickstart your BBQ and that comes in the shape of quail.
Small, juicy and with a subtle gamey flavour, these birds are a great alternative for traditional finger food at the start of any garden party. And they work very well when grilled over coals to impart some smoke.
The accompanying Middle Eastern sauce isn’t a million miles from your traditional herbaceous Salsa Verde but comes with an extra spicy kick and this works equally well with a lot of different grilled meats.
So save some for the main event!
Serves 8
4 Whole Quails, spatchcocked – please ask us to do this for you
2 garlic cloves, finely grated
1 lemon, juice and zest
1tbs olive oil
Sea salt and ground pepper
For the Zhoug
Large bunch of coriander
2 large green chilli
4 garlic cloves, peeled
1 lemon, zested and juiced
8tbs olive oil
1tsp cumin seeds
1tsp cardamom seeds
Sea salt and ground black pepper
First, lay down the quail into a bowl and cover with the garlic, lemon and zest, olive oil and season well. Mix together and then cover with cling and leave in the fridge for two hours.
When ready to cook, light your BBQ and get the coals on the go and take the quail back out of the fridge.
Place all the ingredients for the Zhoug and blitz to create a smooth paste and then add a touch of water to loosen up the sauce. Pour into a serving bowl.
When the coals are white, you are all set, so place the quails down on the flat side and grill for five minutes. Then flip onto the breast side and grill for another five minutes.
Repeat again, cooking for a total of twenty minutes, or until the quail is nice and golden.
To serve, simply split the quails down the middle with a knife, to create eight portions and pile on a plate.
Drizzle a generous amount of Zhoug all over and leave a bowl to the side for extra dunking.