Greek-Style Grilled Quail
D'Artagnan chef bio | Yield: 4 as an appetizer | Cook Time: 5 minutes
These Greek-style boneless quail grill up in a flash. The plump, tender quail can be served as an appetizer or over salad greens for a light dinner.
- 4 semi-boneless quail
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- 1 to 2 tablespoons fresh rosemary leaves
- Salt & freshly ground black pepper to taste
- Sliced lemon, to garnish
- Rub quail with olive oil, lemon juice, and garlic. Sprinkle lightly with rosemary, salt, and pepper.
- Heat a gas or charcoal grill until very hot. Place quail breast side down and grill just until skin is nicely browned, 1 to 1 ½ minutes, then turn, close lid, and continue grilling until cooked through, 2 ½ to 3 minutes. Remove and serve with lemon slices.