Quail Grilled in Grape Leaves


Preparation info
  • Serves


    • Difficulty


Appears in

By Steven Raichlen

Published 1998

  • About

Intrigued by the traditional recipe for Uzbekistani spiced quail, I tried wrapping the birds in grape leaves (different from pumpkin leaves, of course, but more widely available in this country) and roasting them in the embers. The results were amazing. In order to cook the quail using this method, you need to have a charcoal grill.


  • 40 grape leaves packed in brine
  • 8 quail (about 2 pounds in all


Advance Preparation

  • 1 hour for soaking the grape leaves plus 4 hours for marinating the quail