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Ingredients
- 6 quails, butterflied (ask your butcher to do this)
- a little olive oil
- ¼ tsp cinnamon
- 1 tsp coriander seed, ground
- ½ tsp cumin
- ¼ tsp cayenne/chilli
- ½ tsp sweet paprika
- 1 tsp fennel seeds, ground
- ½ tsp allspice
Method
Sprinkle spices over both sides of the quail and drizzle with olive oil. Rub
in, then refrigerate for 1 hour.
Barbecue for 6-8 minutes on each side and sprinkle with a little salt. The
quails are ready when the leg meat comes away from the bone. Leave to rest for
a few minutes before serving.
To serve
Serve with a crisp green salad and Turkish flatbread.
