Grilled Quail

Grilled quail is a succulent and flavorful dish that highlights the rich, gamey taste of the bird, perfect for a Paleo American lunch. Paired with a zesty herb marinade, it's both a satisfying and nutritious meal.

Ingredients

• Quail - 4 whole (about 500g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh rosemary - 1 tablespoon, chopped
• Fresh thyme - 1 tablespoon, chopped
• Lemon juice - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon

Steps

1. In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, lemon juice, salt, and black pepper to create a marinade.
2. Rinse the quails under cold water and pat them dry with paper towels.
3. Place the quails in the marinade, ensuring they are well coated. Cover and let them marinate in the refrigerator for at least 15 minutes.
4. Preheat the grill to medium-high heat.
5. Remove the quails from the marinade, allowing excess marinade to drip off.
6. Place the quails on the grill and cook for about 5-6 minutes on each side, or until the internal temperature reaches 74°C (165°F) and the meat is no longer pink.
7. Remove the quails from the grill and let them rest for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• High in protein, which is essential for muscle repair and growth.
• Rich in vitamins and minerals, including B vitamins and iron, supporting energy levels.

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