Number of servings: 5. Preparation time: 30 min. (without pickling).
Small quails can be prepared quickly and deliciously in a barbecue, and a simple marinade will turn quails into a royal dish on your table.
Quail meat is soft, fragrant, juicy, has an intense taste, is light and quickly digested. Quail meat has a high biological value. Meat is rich in minerals, amino acids, vitamins A, B6, B1, B2, C, E, K and folic acid. It is a source of iron, magnesium, calcium, copper, manganese, zinc, phosphorus, sodium and protein.
We put on our aprons and hurry to try the recipe - quail in garlic sauce!
INGREDIENTS
- 5 pieces of quail
- 1 head of garlic
- 5 tablespoons of olive oil
- Poultry spices
- Black pepper to taste
- salt to taste
PREPARATION
Mix olive oil, crushed garlic, poultry spices, salt and pepper in a bowl.
Wash the quail well with cold water. Cut along the back and coat the quail patties with garlic olive oil on both sides. Then we put it back in the container, press it down and leave it to marinate for a couple of hours.
We wrap the ends of the quail's wings and legs with aluminum foil so that they don't burn. Then we skewer the quails on two skewers and grill them. To prevent juices from escaping from the meat, it must first be strongly heated on the grill until a crust forms. Later, bake at an even temperature for about 10-15 minutes, turning regularly, until the quails are cooked.
