INGREDIENTS
| 6 | quail |
| salt | |
| freshly ground black pepper | |
| olive oil, for grilling | |
| lemon wedges, to serve | |
| extra-virgin olive oil, for drizzling | |
| Big Greek salad, to serve |
MARINADE
| 2 | garlic cloves, chopped |
| 2 tablespoons | extra-virgin olive oil |
| 1 | lemon, zested and juiced |
| 1 teaspoon | dried oregano |
| 1 tablespoon | dill, chopped |
| 1 tablespoon | parsley, chopped |
| 1 teaspoon | salt |
| 1 teaspoon | freshly ground black pepper |
METHOD
- Trim the birds of their feet, wingtips and heads, as necessary. Spatchcock them as described above.
- Combine all the marinade ingredients in a large mixing bowl. Add the quail to the marinade and use your hands to toss well so the birds are evenly coated. Cover with plastic wrap and leave to marinate in the refrigerator overnight.
- When ready to cook, preheat your barbecue or grill to medium–high and season the quail lightly. Brush the grill with a little oil and place the birds, skin-side down, over the heat. Grill for around 2 minutes, then turn and grill for 1 further minute or so, or until cooked. Be careful not to overcook them – the breast meat should still be a little pink. Serve the quail hot from the grill with lemon wedges, a drizzle of extra-virgin olive oil and salad.
(Adrian Richardson, 2013)