Middle Eastern Spice Rubbed Quail Breasts
Approx. 20 skin on quail breasts
Finely grated zest and juice of one lime
2 cloves garlic, crushed or grated
2 teaspoons sea salt
6 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 tablespoon sweet paprika
1 teaspoon ground cardamom
½ teaspoon cayenne pepper-optional
Mix all marinade ingredients in a small bowl.
Dry skin of the quail with paper towel.
Cover the quail breasts on both sides with the marinade, forcing a little between the breast meat and skin if possible. Allow to marinate for 30-60 mins then place skin side down first on a lightly oiled hot char grill of your barbecue or heavy frying pan. Reduce the heat immediately and close the lid. Turn after three minutes and cook for another three minutes. Test for done-ness by inserting a skewer or point of a sharp knife into the thickest part-if the juices run clear, they’re done. Rest for five minutes in a large bowl or baking dish and serve with any juices spooned over the top.
Serve with couscous or quinoa.
Recipe by Kim Terakes