Ingredients
• 1kg quail (butterflied); about 6-8 quails
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 4 cloves garlic
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp cumin
• ½ tsp coriander powder
• ½ tsp turmeric powder (optional)
• ½ tsp cinnamon or allspice powder
• 1 tbsp vinegar or pomegranate molasses (optional)
To serve
• 500g baby potatoes, boiled
• 1-2 medium onion, cut into rings
• Handful of parsley, chopped
• Handful of fresh pomegranate seeds
Method
Combine all the ingredients to make the marinade.
Add the butterflied quails in the marinade, cover and set it aside for at least 2 hours so that the flavours penetrate the meat.
Grill over medium heat for 5–7 minutes per side, brushing with oil or the marinade, until the quails are golden, juicy and cooked through.
Serve with boiled and lightly smashed baby potatoes, chopped onion and parsley. Sprinkle a handful of fresh pomegranate seeds on top for a sweet-tart finish.
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