Middle Eastern · Dinner
Grilled Marinated Quail
Whole quail split and flattened, marinated in olive oil, lemon juice, garlic, sumac and allspice, then grilled over high heat until the skin chars and the meat stays juicy. Served with parsley and a lemon wedge, this Middle Eastern grill dish showcases smoky char alongside tangy, warm spice notes.
$6
12 minsPrep
12 minsCook
24 minsTotal
MediumLevel
Nutrition per serving
407Calories
38.6gProtein
26.2gFat
3.9gCarbs
0.6gSugar
1.3gFiber
730mgSodium
163mgChol
5.9gSat Fat
430mgPotassium
55mgCalcium
4.8mgIron
0.6mcgVitamin B12
12mgVitamin C
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Using kitchen shears, cut along both sides of the quail's backbone and press it flat so it lies open and even for grilling.
2
Marinate
Whisk olive oil, lemon juice, minced garlic, sumac, allspice, salt and pepper. Rub over the flattened quail, cover and refrigerate 60 minutes.
3
Grill
Preheat grill to high heat. Lay quail skin-side down and cook 5 to 6 minutes until skin chars and releases easily from grates.
4
Grill
Flip quail and cook second side over medium-high heat 5 to 6 minutes until thickest part of thigh reaches 165°F with clear juices.
5
Plate
Transfer quail to plate, scatter with parsley and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, 1 whole quail, spatchcocked
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sumac
- 1 tsp1 tsp ground allspice
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp parsley
- 22 lemon wedge, for serving
