|Dry white wine||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Ground ginger||1⁄2 Teaspoon|
|Five spice powder||1⁄2 Teaspoon|
|Chili sauce||2 Tablespoon|
|Red pepper flakes||1⁄4 Teaspoon|
|Quail||8 , cleaned and cut open|
|Quail eggs||1 Can (10 oz)|
|Shiitake mushrooms||8 Large, trimmed, brushed, cleaned|
|Canola oil||1 Tablespoon (For Brushing Skewers And Grid)|
Combine all brushing sauce ingredients in a small bowl.
Rub the quail with the marinade and let it stand in a flat dish for 1 hour.
Thread the skewers, alternating mushrooms, quail, and quail eggs.
Preheat the grill.
Set skewers on the grid over ashen coals.
Grill kabobs until quail is cooked to taste, rotating them often.
Serving size: Complete recipe
Calories 4182 Calories from Fat 2336
% Daily Value*
Total Fat 260 g399.3%
Saturated Fat 71 g355.2%
Trans Fat 0.1 g
Cholesterol 3730.5 mg1243.5%
Sodium 1488.1 mg62%
Total Carbohydrates 33 g11.1%
Dietary Fiber 4.5 g17.8%
Sugars 8.7 g
Protein 386 g772.9%
Vitamin A 119.6% Vitamin C 189.3%
Calcium 45% Iron 454.8%
*Based on a 2000 Calorie diet