Grilled quail

A simple recipe for cooking quails in the fresh air using a grill or barbecue.

Ingredients

• 2 pieces of quail;
• small lemon;
• garlic;
• olive oil;
• zira;
• coriander;
• ground red pepper;
• cinnamon;
• coarse salt;
• lingonberry sauce to serve.

Directions

1. First you need to prepare a quick marinade. In one container, mix two tablespoons of olive oil, a teaspoon of ground coriander and cumin, add a pinch of ground red pepper and cinnamon each. Grate here two cloves of garlic, lemon zest. Squeeze the juice from half a lemon. Mix everything well.
2. Cut the quail lengthwise and unfold like tapaka chickens. Grate with the prepared mixture, cover with something and set aside for a couple of hours.
3. Fry on a grill or barbecue grill. Bring the coals to "condition", put the quail on the grate, pre-oiled with vegetable oil. Acceptable distance from charcoal to wire rack is about 20 cm. Fry for 20 minutes, turning regularly.
4. Arrange the finished game on plates (you can warm them up a little), salt. Serve immediately with the lingonberry sauce.