Barbecued Quail with Pepper Marinade

Preparation info
  • Serves


    as a First Course
    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

This recipe can be prepared with squab (baby pigeon), which is also delicious when barbecued.


  • 8 quail, giblets removed
  • ½cup/125 ml olive oil


  1. Spatchcock the quail and thread each one on to two skewers, inserting the skewers through the wings and legs to hold the birds flat.
  2. Whisk together the olive oil, lemon juice, peppercorns, and red pepper if using. Put the quail on a tray, pour over the marinade and brush the birds to coat thoroughly. Cover and leave to marinate at room temperature for up to 3 h