Grilling birds with a brick on top, al mattone, is an ingenious way to cook any butterflied birds to perfection. The weight of the brick keeps the butterflied birds flat the grill. This helps to cook the meat evenly and retains the moisture of the birds. In this recipe, we are using fresh and honest ingredients to grill our quail al mattone.
Shopping List l Tool List l Tips & Tricks l Recipe l Print Recipe
Quails have pronounced flavors and sodium content naturally, after enhanced by generous smeared of lemon zest, finely chopped shallots, chives and olive oil chutney, no one would notice there is no salt added.
Grilling with real charcoal also adds incredible flavors. If you are not sure how to get it started quickly, here is an easy way on how to get charcoals ready (coming soon).
Fret to butterfly quails or any poultry? Check out our tips on how to butterfly a quail quickly (coming soon).
Click here for the Recipe.
Here is the list of the Tools and Ingredients we used to make this dish. Let us know how your turned out if you made it.
Happy grilling!
Shopping List
4 Quails
A Lemon
A bunch of chives
A shallot
Aleppo pepper
Olive oil
White pepper
Tool List
Lodge Sportsman’s Grill
A stainless steel thong
2 bricks
Aluminum foil
Cooking brush
Cooking scissor
Favorite kitchen knife
Recipe
Quail Al Mattone with Lemon Zest, Shallots, Chives
Ingredients
4 Quails, butterflied
Zest of a Lemon
2 tsp. lemon juice
A bunch of chives, finely chopped
A shallot, finely chopped
Alleppo pepper, or your preferred red chili
Olive oil
While pepper, coarsely grounded
Steps
To Make the Chutney
In a small deep pot, add olive oil, shallot chives and lemon zests and 2 lemon juice.
Place the pot on the grill and let it cook for about 3 minutes or until the flavors emerge.
Remove it from the heat and set aside.
For the Quails
Brush olive oil on both sides of the quails
Season quails with white pepper and marinate for 10-15 minutes in the fridge.
Wrap aluminum foil on the bricks well.
When the grill is hot, place the birds flat on the grill
Press and weight the bricks on top of the quails.
Grill the quails until they are lightly browned, about 5-7 minutes.
Turn the quails to the other side and repeat.
The quails should be almost ready.
Remove the bricks.
Smear the chutney over the quails and grill for another 2-3 minutes.
Turn the quails to the other side and repeat above step.
Remove the quails from the grill and serve.
Tips & Tricks
Have a cup of water while grilling. If there are flairs, splash water lightly over the flair to kill the fire. This will prevent your meat getting charcoal-ed.
Print Recipe
--- To Make the Chutney --- In a small deep pot, add olive oil, shallot chives and lemon zests and 2 lemon juice. Place the pot on the grill and let it cook for about 3 minutes or until the flavors emerge. Remove it from the heat and set aside. Reserve some chives to garnish the chutney for serving. --- For the Quails --- Brush olive oil on both sides of the quails Season quails with white pepper and marinate for 10-15 minutes in the fridge. Wrap aluminum foil on the bricks well. When the grill is hot, place the birds flat on the grill Press and weight the bricks on top of the quails. Grill the quails until they are lightly browned, about 5-7 minutes. Turn the quails to the other side and repeat. The quails should be almost ready. Remove the bricks. Smear the chutney over the quails and grill for another 2-3 minutes. Turn the quails to the other side and repeat above step. Remove the quails from the grill and serve. Have a cup of water while grilling. If there are flairs, splash water lightly over the flair to kill the fire. This will prevent your meat getting charcoaledQuail Al Mattone with Lemon Zest, Shallots, Chives
Print Recipe
Ingredients
Instructions
Notes
