Grilled Quail With Rose Petals

1. 1

   Place half the garlic, 1 1/2 teaspoons cinnamon, the cumin, rosewater and 2 tablespoons each of lemon juice and oil in a glass dish.

2. 2

   Stir to combine.

3. 3

   Add quail and refrigerate overnight.

4. 4

   Preheat a grill or barbecue plate to high.

5. 5

   Remove quail from marinade and grill quail for 2-3 minutes each side, basting with marinade, until cooked through.

6. 6

   Place jam, remaining garlic, cinnamon, lemon juice and oil in a pan over low heat and cook very gently, stirring until combined and heated through.

7. 7

   Serve quail with a little sauce and scatter with rose petals.

* Per serving · 4 servings · Values may vary.

No additional tips available.