QUAIL: This is another way to add quails to a BBQ dinner.

BBQ QUAILS:



4 quails or small spring chicken, about 1½ lbs. each in weight

lemon halves and chopped parsley for garnish

salt and pepper



marinade:

1 red onion, chopped
6 cloves garlic, chopped
3 tsp. grated lemon zest
2 tsp. dried red chilli flakes
1½ tsp. paprika
¼ cup oil
¼ cup red wine vinegar




Rinse and pat dry quails or spring chicken. Cut each down the backbone with kitchen shears and press down on the breastbone to flatten out. Score the flesh with a sharp knife.

Combine marinade ingredients and pour over the quails in a large glass dish. Cover and refrigerate overnight.

Preheat barbeque to medium direct heat and lightly oil the grill. Cook the quails for 10-12 minutes on each side or until juices run clear when being pierced by a skewer through the thigh. Add salt and pepper to taste. Grill lemon halves and serve with quails together with sprinkled parsley.