Quail Kebabs

posted on August 29, 2012

In the summertime, I grill kebabs on a regular basis. It is a great way to use a variety of garden vegetables that appear in markets and farm stands near you, to gather your favorite chunks of meat and to experiment with marinades and spices that caramelize well over an open flame.

Quail is one of my favorite game meats to turn into kebabs because the meat is naturally tender and mild, and it pairs well with a mixture of smoke and seasonings. This particular recipe was described to me while I was in England, sitting at the fireside of an old English pub with a lovely woman. She is married to a farmer and gamekeeper and is frequently faced with a glut of game birds. This is one of her favorite recipes, no doubt inspired by the high-quality ethnic food that is now prevalent in Britain. You can also add any medley of vegetables to these skewers or make a meat-only kebab. The yogurt enzymes in the marinade help tenderize the meat and the spices infuse it with flavor as it soaks for several days.

If you’re in a rush, you can marinate the meat for less time, but a minimum of several hours is ideal for maximum flavor and tenderness. If you don’t have quail available to you, this can also work with just about any other meat. Try goose, grouse, prairie chicken, partridge, pheasant, pigeon, turkey, squirrel, rabbit or even domestic chicken and pork.

Serve these skewers alongside a bed of couscous mixed with orange pieces and mint and you’ll have a fresh summer meal perfect for a picnic, party or lazy afternoon.

Quail Kebabs

4 quail, quartered, deboned and cut into large chunks
4 tablespoons finely diced green chiles
4 cloves garlic, minced
1 tablespoon ground coriander
2 tablespoons thinly sliced fresh basil
2 tablespoons lemon juice
1 tablespoon curry powder
1 teaspoon red chile powder
1/2 cup plain yogurt
1 cup coconut milk

1. Combine all the ingredients in a bowl. Cover with plastic wrap and marinate for two days in the refrigerator.

2. If using wooden skewers, soak them for 30 minutes first. Then skewer the chunks of meat onto four wooden or metal skewers and barbecue for about six minutes, rotating and basting with the marinade once (discard any remaining marinade). Alternatively, you can broil the skewers in the oven, though be careful not to overcook them or they will become dry. Recipe serves four.


Browning X Bolt Speed Ovix SR Lead
Browning X Bolt Speed Ovix SR Lead

New for 2022: Browning X-Bolt Speed Ovix SR

The latest X-Bolt’s new Ovix camo pattern is suitable for a variety of environments, and its shortened, threaded barrel allows users to mount a suppressor while maintaining a reasonable overall length.

First Look: Franchi Instinct Sideplate

The new Instinct Sideplate sets itself apart with an elegantly engraved, color-case-hardened sideplate-style steel receiver, providing classical accents to its gold-plated trigger and complementing its rich AA-grade satin-finish walnut stock.

Savage Arms Announces Sponsorship of NRL Hunter Series Matches

Savage Arms is pleased to announce its sponsorship of the National Rifle League (NRL) Hunter Series—an evolving rifle competition that challenges participants with exciting ways to practice shooting skills in hunting-like conditions.

NSSF Retailer Surveys Indicate 5.4 Million First-Time Gun Buyers in 2021

The National Shooting Sports Foundation (NSSF), the firearm industry trade association, revealed that at least 5.4 million people purchased a firearm for the first time in 2021.

New for 2022: Bowtech SR350

An ideal combination of blazing speed and smooth draw, the SR350 is equipped with Bowtech’s Deadlock cam system, which the company says is the quickest, simplest way to achieve perfect arrow flight and repeatable accuracy.

First Look: Hoyt Ventum Pro 33

Hoyt has updated its In-Line System to make the new Ventum Pro even more streamlined, balanced and lightweight.


Get the best of American Hunter delivered to your inbox.