Lemon and Thyme Quail with Couscous Salad 
Recipe for 4 servings

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                                    4 Quails
2 tsp Honey
2 tsp Soy Sauce (Kikkoman)
1 1/2 Tbsp Ozeki Sake
1 1/2 Tbsp Extra virgin olive oil (Filippo Berio)
Black pepper to taste
3 sprigs of Fresh Thyme
1 clove Garlic (crushed)
Zest of one lemon 



          Remove the backbone from the quail with butchers scissors or with     a  sharp knife. Marinade the Quail for minimum 2 hours with recipe above. Color the quails for 2 to 3 minutes on a hot BBQ, then move them to the edge of the grill or raise the height of the grill to reduce the temperature and continue to cook fro about 8 minute depending on the size of the quails.   

How to serve

Serve with cold beer and salad. 

BBQ Top Tips

    The process of removing the back bone from a bird is called to spachcock, if your not confident to do this, then you may be able to ask your butcher to do it for you. I recommend  150g sized quails for this recipe.