Fire-Roasted Quail

Fire-Roasted Quail is a succulent and smoky dish that captures the essence of American BBQ while adhering to Paleo principles. Each bite offers tender meat infused with a blend of spices and the rich flavor of fire-roasting, making it a perfect dish for outdoor gatherings.

Ingredients

• Quail - 2 whole (about 250g each)
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Sea salt - 1 teaspoon
• Fresh rosemary - 1 tablespoon, chopped
• Lemon juice - 1 tablespoon
• Honey - 1 teaspoon (optional, for a touch of sweetness)
• Vegetable skewers - 2 (for grilling)

Steps

1. Preheat your grill or prepare a fire pit for direct grilling.
2. In a bowl, mix olive oil, garlic powder, smoked paprika, black pepper, sea salt, chopped rosemary, lemon juice, and honey to create a marinade.
3. Place the quail in the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).
4. Once marinated, thread the quail onto vegetable skewers for easier handling on the grill.
5. Place the skewered quail on the grill over medium-high heat, cooking for about 10-15 minutes, turning occasionally until the internal temperature reaches 74°C (165°F) and the skin is crispy.
6. Remove from the grill and let rest for a few minutes before carefully removing the quail from the skewers.
7. Serve immediately, garnished with extra fresh rosemary if desired.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 6 g
• Fiber: 0 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 100 mg
• Total Fat: 24 g
• Saturated Fat: 5 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in essential vitamins and minerals, including B vitamins and iron.

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