Salt And Pepper Quail

1. 1

   Cut quail lengthwise along the backbone with a sharp knife. Open out and flatten with heel of hand, then fasten legs to body with metal skewers.

2. 2

   Heat a frying pan on medium. Toast peppercorns and 1/2 teaspoon salt for 3 minutes, until lightly golden. Place in a food processor and process until fine. Sift to remove husks. Stir in five-spice powder.

3. 3

   Preheat grill on medium. Brush quail with oil and season well with Szechuan mix. Cook quail skin side up for 4 minutes, brushing frequently with oil. Turn and cook for another 4 minutes, until cooked through. Remove skewers and serve with lemon wedges, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.