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Friends and family will love these sizzling quail kebabs.
Place juniper berries and black peppercorns into a mortar and pound until coarsely crushed. Add garlic and salt and pound until it forms a paste; stir in oil and rub evenly over quail.
Thread 2 medallions onto a skewer, followed by a fresh bay leaf. Repeat 2 more times so that there will be six medallions and 3 bay leaves on
Heat a char-grill pan over medium high heat; cook skewers 1 minute each side, brushing with any left over oil. Remove and serve with a cracked wheat pilaf
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