Uzbekistani Quail Grilled in Grape Leaves


Serves: 4

Ingredients

40 grape leaves packed in brine
8 quail, (about 2 pounds in all)
Spice paste as Prepared in "Spiced Grilled Quail" (see recipe)

Directions:

1. Rinse the grape leaves under cold running water, then let soak in a bowl of cold water to cover for 1 hour, changing the water several times.

2. Preheat a charcoal grill to medium-high.

3. Remove and discard the fat just inside the body cavities of the quail, rinse the quail inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Leave the quail whole. Place a little spice paste in the cavity of each bird rub the remaining spice paste on the skin.

4. Drain the grape leaves and blot dry. Wrap each quail in 5 grape leaves and tie securely with kitchen string.

5. Nestle the wrapped quail in the ashes. Roast until the birds are cooked, 15 to 20 minutes, turning the quail from time to time with tongs. To test for doneness, insert the tip of a metal skewer or sharp knife into the thickest part of a thigh. It should come out very hot to the touch.

6. Serve the quail in the leaves, but since they’ve been in the ashes, the leaves will be inedible, so should be removed before the quail are eaten.

Serves 4

Nutritional Facts:

Serves: 4
Calories from Fat: 0

This Uzbekistani Quail Grilled in Grape Leaves recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.


More Recipes from the The Barbecue Bible Cookbook:
Afghan Grilled Quail
Afghan-Style Chicken / Murgh
Afghan-Style Game Hens
Anguillan Barbecue Sauce
Anguillan Roast Chicken
Annatto-Spiced Grilled Turkey
Bademiya's Justly Famous Chile-Coriander Chicken
Bahamian Grilled Chicken
Balinese Grilled Chicken With Apple-Macadamia Chile Sauce
Baxter Road Grilled Chicken
Beer Can Chicken
Brazilian Beer Chicken
Buccaneer Chicken / Poulet Boucane'e
Chicken With Lemon Mustard Sauce / Yassa
Cinnamon Cherry Sauce for Duck
Dimples' Barbecued Chicken
Grilled Chicken With Saffron / Joojeh Kebab
Grilled Duck With Garlic and Ginger
Grilled Game Hens With Moroccan Spices
Grilled Pheasant Legs
Grilled Quail Santorini
Jakarta Chicken Sate / Sate' Ayam
Malaysian Chicken Sates
Motevidean Chicken Breats / Pamplona de Pollo
Orange Sauce for Duck
Palestinian Chicken
Peking Duck
Piri-Piri Chicken
Scallion Crepes
Schoolyard Chicken Sates
Sea Captain's Chicken Tikka
Spiced Grilled Quail
Sri Lankan Sates
Tandoori Chicken / Tandoori Murgh
Thai Chicken Sates Served in Lettuce Leaves
Turkey Pastrami
Tuscan Grilled Pheasant
Uzbekistani Quail Grilled in Grape Leaves
Yakitori




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