Grilled Quails a la Marocaine

14 Jul 2013

An aromatic rub elevates these little birds to a moreish meal

4 quails, well cleaned
1 tsp cinnamon
1 tsp ginger, powdered
½ tsp ground pepper
Salt, to taste
1 lemon, juice
2 onions, finely chopped
4 garlic cloves, diced
2 tbsp honey

1. In a large bowl, mix the onion with lemon juice, garlic and spices.
2. Stuff the quails with the mixture and rub it over the skin as well.
3. Leave to marinate for 4 hours.
4. Grill the quails, brushing them from time to time with the honey.