Grilled Quail Stuffed with Honeyed Onions

We usually serve one of these little stuffed quail as a part of our Moroccan Mixed Grill, which also includes Qodban and Merguez. There is no reason, however, you couldn’t make a dinner of two quail, accompanied by couscous seasoned with a little cinnamon and a vegetable tagine.


  • ¼ cup raisins
  • 2 tablespoons unsalted butter
  • 2 cups diced onions
  • ½ teaspoon plus pinch cinnamon
  • 4 tablespoons honey
  • Salt and freshly ground pepper
  • 4 boneless quail
  • 1 tablespoon water


Soak the raisins in hot water to cover until plump, about 30 minutes.

Melt the butter in a medium sauté pan or skillet over medium heat. Add the onions and cook until tender and sweet, 10 to 15 minutes. Add ½ teaspoon cinnamon and 2 tablespoons honey and stir over low heat 1 to 2 minutes. Drain the raisins and stir into the honey mixture. Season to taste with salt and pepper. Let cool.

Heat the grill or broiler. Spoon the onion mixture into the cavities of the quail. Skewer the neck and tail openings closed with toothpicks. Thin the remaining honey with the water and season with a pinch of cinnamon and salt and pepper to taste. Brush the quail with the honey mixture and grill or broil, basting occasionally, until medium rare to medium, about 3 minutes each side. Remove the toothpicks and serve the quail.