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Barbecued Quail with Pepper Marinade
Preparation info
- Serves
8
as a First Course - Difficulty
Easy
Appears in
By Anne Willan
Published 1989
This recipe can be prepared with squab (baby pigeon), which is also delicious when barbecued.
Ingredients
8 ½ cup 125 ml
Method
- Spatchcock the quail and thread each one on to two skewers, inserting the skewers through the wings and legs to hold the birds flat.
- 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
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