Quail Kabob With Molasses, Orange Juice, Ginger And Garlic Recipe
Servings: 2
Ingredients
- 6 x Quail boned
- 6 x Cremini mushrooms
- 1 x Orange sliced 3/4" thick
- 1/8 c. Pickled ginger slices
- 6 x Elephant garlic cloves roasted
- Â Â Fresh basil for garnish
- 2 x Skewers
- 3/4 c. Molasses
- 3/4 c. Orange juice
- 3 x Garlic cloves chopped
- 1 Tbsp. Grated ginger
- Â Â Salt to taste
- Â Â Freshly grnd black pepper to taste
Directions
- Mix all marinade ingredients well. Marinade quail and mushrooms in refrigerator overnight. Let sit for 1 hour at room temperature.
- Skewer quail, orange slices, ginger, mushrooms, and garlic, proportionately amongst metal skewers, 3 quail per kabob. Brush skewers with marinade. Grill, over pecan wood, for 5 min on each side. Serve with "Black-Eyed Pea Salad" (the recipe for that is included in this collection).
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