BBQ Chilli Quail

Marinate the Quails

I first tried BBQ Quails in a restaurant in Cairo, Egypt and have been dreaming of them ever since. Then when I had them again in a restaurant in Sydney I was inspired to try it at home for my family and they were really surprised at how good it was, this really is a georgeous dish that will impress your diners, and it is very easy to make... have a go!

Serves 4-6

6 quails
6 garlic cloves
1 small knob of Ginger
1/2 bunch coriander
2 chilli's
2 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp sweet chilli sauce
4 tbsp olive oil
salt & pepper

1. Cut the quails down the back to butterfly open, leaving the front intact.

2. Wash the quails well removing any intestines etc. and soak in salt water until you make the marinade.

3. Make the marinade - in a blender put the garlic, sliced Ginger, chopped chilli and coriander and blend until smooth, then add the sauces and olive oil and blend.

4. Wash the quails and lightly salt and pepper each one and place in a bowl.

5. Pour 3/4 of the marinade over the quails and turn to coat, cover and refrigerate over night or for at least 3 hours. The longer the better. reserve 1/4 of the marinade to dip the quails in while cooking.

6. Pre-Heat the BBQ on high

7. Place the bone side (inside) down on the BBQ flat and leave to cook for about 5-7 mins (this depends on how hot your BBQ is). Then turn over on to skin side and cook for about 4 mins then take out each one and dip back into the reserved marinate skin side only and put back on the BBQ skin side down - do this 2 times to keep the quail moist while it cooks ending on the BBQ. Disgard the rest of the marinade after cooking.

BBQ Quails

8. Serve with couscous and rocket salad.

Bon Appetit

Bil Hana we sheffa

3.