Quail Skewers with Pomegranate Glaze

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

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

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

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

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

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.