Stuffed quails


Ingredients 7
Servings 6
Time

Ingredients

  • 6
    quails
  • STUFFING
  • 125
    ml
    grated mozzarella cheese
  • 125
    ml
    crumbled feta cheese
  • 250
    ml
    steamed spinach, mashed
  • 60
    ml
    finely chopped almonds
  • salt and pepper
 

Method

 
Loosen the skin over the breastbone. Mix the ingredients for the stuffing and season with salt and pepper. Stuff the filling between the skin and the breastbone, taking care not to break the skin. Secure with a toothpick and season with salt and pepper. Place the birds in a Weber, cover and braai over medium-hot coals for about 10 minutes. Turn, brush with olive oil and braai for another 15 minutes or until the quails are tender and nicely browned. Do not overcook.
 

Read more on: poultry  |  grill
 

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