CategoryAppetizers, Bites/Snacks, Chefs Choice, Game, Main Courses, Meat
For the Quail Marinade
4 quail, split in half or quartered
2 tbsp olive oil
1 tbsp pomegranate molasses
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp cinnamon
½ tsp salt
¼ tsp black pepper
1 tsp lemon juice
2 cloves garlic, minced
1 tbsp fresh thyme leaves
For the Pomegranate Glaze
½ cup pomegranate molasses
2 tbsp honey
1 tsp balsamic vinegar
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional, for heat)
For Serving
Fresh pomegranate seeds
Fresh chopped parsley or cilantro
Toasted sesame seeds (optional)
Warm couscous, flatbread, or roasted vegetables
Marinate the Quail
1
- In a bowl, whisk together the marinade ingredients (olive oil, pomegranate molasses, spices, lemon juice, garlic, and thyme).
- Coat the quail pieces evenly and let them marinate for at least 1 hour (or overnight for deeper flavor).
Prepare the Pomegranate Glaze
2
- In a small saucepan, combine pomegranate molasses, honey, balsamic vinegar, salt, black pepper, and red pepper flakes.
- Simmer over medium-low heat for 5-7 minutes, stirring occasionally until the sauce thickens slightly.
- Remove from heat and set aside.
Skewer and Grill the Quail
3
- Thread the marinated quail pieces onto skewers, leaving some space between each piece.
- Preheat a grill or grill pan over medium-high heat.
- Grill the skewers for 3-4 minutes per side, until the quail is browned and cooked through.
- Brush with the pomegranate glaze in the final minute of cooking.
Serve and Enjoy
4
- Drizzle extra pomegranate glaze over the skewers.
- Garnish with fresh pomegranate seeds, chopped parsley, and toasted sesame seeds.
- Serve with warm couscous, flatbread, or roasted vegetables.
Pro Tips
5
- For extra juiciness: Baste the quail with glaze while grilling.
- For a smokier flavor: Use a charcoal grill instead of a pan.
- For added crunch: Sprinkle with toasted almonds or pistachios before serving.
Ingredients
For the Quail Marinade
4 quail, split in half or quartered
2 tbsp olive oil
1 tbsp pomegranate molasses
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp cinnamon
½ tsp salt
¼ tsp black pepper
1 tsp lemon juice
2 cloves garlic, minced
1 tbsp fresh thyme leaves
For the Pomegranate Glaze
½ cup pomegranate molasses
2 tbsp honey
1 tsp balsamic vinegar
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional, for heat)
For Serving
Fresh pomegranate seeds
Fresh chopped parsley or cilantro
Toasted sesame seeds (optional)
Warm couscous, flatbread, or roasted vegetables
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