📝 About This Recipe
In the heart of Lebanese 'Mashawi' culture, Grilled Quail, or Fereh, is considered a true delicacy, prized for its tender, succulent meat and rich, gamey undertones. These small birds are butterflied and marinated in a vibrant emulsion of lemon, pungent garlic, and warm Levantine spices like cinnamon and allspice. When kissed by the intense heat of natural charcoal, the skin turns golden and crisp while the meat remains incredibly juicy, offering a sophisticated taste of Beirut's finest grill houses.
🥗 Ingredients
The Quail
- 8 pieces Whole Quail (cleaned and butterflied (spatchcocked))
The Toum-Infused Marinade
- 1/2 cup Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 1/4 cup Lemon Juice (freshly squeezed)
- 8-10 cloves Garlic (crushed into a smooth paste with a pinch of salt)
- 1 tablespoon Red Wine Vinegar (to tenderize the meat)
- 1 teaspoon Dried Oregano (preferably wild Lebanese Za'atar herb)
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Ground Cinnamon
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Paprika (sweet or slightly smoked)
For the Garnish & Serving
- 1/2 bunch Fresh Parsley (finely chopped)
- 1 small Red Onion (thinly sliced and tossed with sumac)
- 1 Lemon Wedges (for serving)
- 4 loaves Pita Bread (to catch the juices)
👨🍳 Instructions
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1
Prepare the quail by using kitchen shears to cut along the backbone. Open the bird flat and press down firmly on the breastbone until it cracks, ensuring the quail sits completely flat (spatchcocked).
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2
Pat the quail dry with paper towels. This is crucial for achieving a crisp skin and allowing the marinade to adhere better.
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3
In a medium glass bowl, whisk together the olive oil, lemon juice, crushed garlic paste, red wine vinegar, and all the spices (oregano, allspice, cinnamon, black pepper, salt, and paprika) until emulsified.
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4
Place the quail in a large shallow dish or a heavy-duty Ziploc bag. Pour the marinade over the birds, ensuring every crevice is well-coated. Massage the marinade into the meat gently.
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5
Cover and refrigerate for at least 4 hours, though overnight is ideal for the deep garlic-lemon flavor to penetrate the delicate meat.
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6
Remove the quail from the refrigerator 30 minutes before grilling to bring them to room temperature, which ensures even cooking.
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7
Prepare your grill. If using charcoal (highly recommended), wait until the coals are covered with a thin layer of grey ash. For gas grills, preheat to medium-high (about 400°F/200°C).
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8
Lightly oil the grill grates to prevent sticking. Place the quail on the grill, skin-side down first.
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9
Grill the skin side for about 5-6 minutes. Look for a deep golden-brown color and slight charring. Be careful of flare-ups due to the olive oil.
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10
Flip the quail carefully using tongs. Grill the underside for another 5-7 minutes. Quail is small and cooks quickly; the internal temperature should reach 165°F (74°C) at the thickest part of the thigh.
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11
During the last 2 minutes of cooking, place the pita bread on the grill for 30 seconds to warm and slightly char.
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12
Remove the quail from the heat and transfer to a platter. Immediately cover with the warmed pita bread to let the meat rest for 5 minutes; the bread will absorb the flavorful steam and juices.
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13
Scatter the sumac-onions and chopped parsley over the birds and serve immediately with extra lemon wedges.
💡 Chef's Tips
Use natural lump charcoal rather than briquettes for that authentic smoky Lebanese flavor. Don't overcook the quail; because they are lean, they can dry out quickly if left on the heat too long. If you don't have a grill, a cast-iron grill pan on high heat works as a great indoor substitute. Always use fresh garlic cloves crushed with a mortar and pestle rather than pre-minced jarred garlic for the best 'bite'. For extra crispy skin, you can add a teaspoon of honey to the marinade to help with caramelization.
🍽️ Serving Suggestions
Serve with a side of 'Toum' (Lebanese Garlic Sauce) for the ultimate flavor explosion. Pair with a fresh Fattoush salad to provide a crisp, acidic contrast to the rich grilled meat. Serve alongside 'Batata Harra' (Spicy Lebanese Potatoes) for a hearty, traditional meal. A glass of chilled Lebanese Arak (diluted with water and ice) is the traditional beverage of choice for Mashawi. Include a side of creamy Hummus topped with a drizzle of olive oil and a sprinkle of paprika.