Grilled Quail with Carrot and Herb Skewers
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This elegant yet surprisingly simple dish has become my go to dinner when I want to impress without spending hours in the kitchen. Quail is such a delicate meat that cooks in just thirty minutes, making it perfect for a weeknight that feels special. The carrots add natural sweetness and are packed with beta carotene, which is wonderful for your eyes and immune system. What I love most is that everything comes together on skewers, so cleanup is minimal and plating looks restaurant quality. Fresh rosemary and thyme brighten the whole dish while keeping costs low since a little herb goes a long way.
Ella x
Ingredients
- 4quail
- 6 mediumcarrots(peeled and cut into chunks)
- 1 largelemon(zested and juiced)
- 237 mlolive oil
- 2 clovesgarlic(minced)
- 2 sprigsrosemary(finely chopped)
- 1 sprigthyme(finely chopped)
- 1 tspsalt
- 1 tspblack pepper
- 1 tbspbrown sugar
- 1 tspsmoked paprika
- 1 tspcayenne pepper
Detail level
Instructions
- 1
Prepare the quail by removing the organs and rinsing. In a bowl, combine the lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper. Marinate the quail in the mixture for at least 30 minutes.
Tip: For a more intense flavor, marinate the quail overnight.
- 2
In another bowl, mix brown sugar, smoked paprika, and cayenne pepper. Toss the carrot chunks in the spice mixture, ensuring they're evenly coated.
Tip: The spice mixture can be adjusted to taste.
- 3
Thread quail and carrot chunks onto skewers, alternating between the two.
Tip: Soak wooden skewers in water for 30 minutes before using to prevent burning.
- 4
Preheat the grill to medium-high heat. Cook the skewers for 8-10 minutes, turning occasionally, until the quail reaches an internal temperature of 165°F (74°C) and the carrots are tender.
Tip: Brush the skewers with any remaining marinade during cooking for added flavor.
- 5
Serve hot, garnished with additional herbs if desired.
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