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The Devil's quails


  • Whisk 1 cup oil with the garlic, chilli flakes, mustard, seasonings and the juice of 1 lemon until well combined in a large bowl.
  • Butterfly the quails, cutting out the backbones, and press down to break the breastbones. Then toss in the marinade and refrigerate for 1-2 hours, turning regularly.
  • At the same time, soak 16 wooden skewers in water for 30 mins.
  • When ready, skewer the quails crossways through the wing tips and breasts. Then cook on a lightly oiled, preheated ridged grill (or BBQ) until pink in the centre, turning frequently and brushing with the marinade and squeezing with lemon juice as you do so. (Stop basting about 5 mins before the quails are ready.)
  • Dress the watercress with oil and balsamic to taste.
  • Mound the salad on individual plates, top with quails (with or without the skewers) and serve with lemon wedges on the side.


  • olive oil
  • 3 garlic cloves, crushed
  • 1 tspn chilli flakes
  • 1 heaped tspn Dijon mustard
  • sea salt & freshly ground pepper
  • 3 lemons
  • 8 quails
  • olive oil spray
  • 2 cups watercress, washed well
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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