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Szechwan Quail

Kebab.King's picture
  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.

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