Barbecued Quail With Spiced Salt And Lemon
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Using a sharp knife, pierce each quail through the breastbone, and flatten out the bird with the palm of your hand
2
Score down both sides of the spine and remove the backbone
3
Add the sesame seeds, cumin and 2 teaspoons sea salt to a small frying pan over medium heat
4
Toast the spiced salt mixture, stirring frequently, until the sesame seeds are fragrant, about 1 to 2 minutes
5
Preheat a barbecue grill plate to high heat
6
Brush each quail evenly with the olive oil and season with salt and pepper, to taste
7
Grill the quail, skin side down, until the outside is crisp and the interior is cooked through, about 5 minutes per side
8
Sprinkle each quail with a dash of the spiced salt and a squeeze of lemon juice