BBQ Quail Greek Style

Serves 6
Time 15 minutes + overnight marination


6 quail, spatchcocked or butterflied
Freshly ground black pepper
Olive oil, for grilling
Lemon wedges, to serve

2 garlic cloves, crushed
2 tbsp extra virgin olive oil
1 lemon, zested and juiced
1 tsp dried oregano
¼ cup torn basil leaves
½ cup chopped fresh oregano
2 tsp dill, chopped
1 tsp salt
1 tsp freshly ground black pepper

Greek Salad
1 Lebanese cucumber , cut into 2cm cubes
2 large tomatoes, cut into 2cm cubes
1 red onion, diced finely
¼ cup of kalamata olives, pitted
1 tbsp dill, chopped
10 basil leaves, roughly torn
1 tbsp parsley, roughly chopped 
1 tsp dried oregano
130g Danish feta, roughly crumbled
Juice of 1 lemon
¼ cup extra-virgin olive oil
½ tsp salt
1 tsp freshly ground black pepper


Combine the marinade ingredients in a large mixing bowl. Add the quail and toss well until evenly coated. Cover with plastic wrap and leave to marinate overnight.

When ready to cook, preheat BBQ or grill to medium–high heat and season the quail lightly. Brush the grill with a little oil and place the quails, skin-side down, over the heat.

Grill for around 4-5 minutes, then turn and grill for 2 further minutes or so or until cooked. Be careful not to overcook them – breast meat should still be a little pink. Serve the quail hot from the grill.

To make the salad, combine all the ingredients in a large mixing bowl and toss together gently.