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Quail Kabob With Molasses, Orange Juice, Ginger And Garlic

  • 2servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B9, C
MineralsCopper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 quail -- boned

  3. 6 cremini mushrooms

  4. 1 orange -- sliced

  5. 3/4" thick

  6. 1/8 cup pickled ginger slices

  7. 6 elephant garlic cloves -- roasted

  8. fresh basil -- for garnish

  9. 2 skewers

  10. **marinade**

  11. 3/4 cup molasses

  12. 3/4 cup orange juice

  13. 3 garlic cloves -- minced

  14. 1 tablespoon grated ginger

  15. salt -- to taste

  16. freshly ground black pepper -- to taste

Instructions Jump to Ingredients ↑

  1. Mix all marinade ingredients well. Marinade quail and mushrooms in refrigerator overnight. Let sit for 1 hour at room temperature.

  2. Skewer quail, orange slices, ginger, mushrooms, and garlic, evenly amongst metal skewers, 3 quail per kabob. Brush skewers with marinade.

  3. Grill, over pecan wood, for 5 minutes on each side.

  4. Serve with "Black-Eyed Pea Salad" (the recipe for which is included in this collection).

  5. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3639

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