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Ingredients
6 quails, split open
Salt and pepper
MARINADE
4 teaspoons olive oil
2 garlic cloves, minced
½ teaspoon dried thyme
½ teaspoon dried tarragon
½ teaspoon dried rosemary
½ teaspoon dried basil
½ teaspoon dried oregano
Half a lemon
Nutritional analysis per serving (3 servings)
4 grams carbs; 616 milligrams cholesterol; 1622 calories; 38 grams monosaturated fat; 25 grams polyunsaturated fat; 28 grams saturated fat; 103 grams fat; 1 gram fiber; 1931 milligrams sodium; 159 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place quails in bowl and salt and pepper them all over
- Step 2
Combine all ingredients - except the lemon - for the marinade and pour over quails. Marinate 30 minutes, turning quails once
- Step 3
Grill bony side of the quails first, 4 inches away from the flame, for 3 minutes. Turn the quails over and grill the skin side for 3 minutes, squeezing lemon juice on the skin for the last minute
Private Notes