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Quail with minted zucchini salad


  • Mix together the lemon juice, ¼ cup oil and seasonings in a large bowl.
  • Cut out the backbones of the quails and flatten with your hand (butterfly). Then toss the quails in the marinade, set aside for about 30 mins.
  • When ready, cook the quails on a preheated ridged grill (or BBQ), skin side down first, basting with the marinade as you do so (stopping to brush a few minutes before ready).
  • Heat a little oil in a heavy-bottomed pan and gently sauté the zucchini and garlic until lightly coloured, stirring now and again. Then drain and toss in a bowl with the mint, vinegar, salt and pepper. Taste for seasoning.
  • To serve, mound the salad on individual plates, place a quail on top and, if you like, sprinkle with a little fresh oil.


  • juice of 1 lemon
  • olive oil
  • sea salt & freshly ground pepper
  • 4 quails
  • 3-4 small zucchini, washed, dried & finely sliced
  • 3 garlic cloves, finely sliced
  • 10 fresh mint (or tarragon) leaves, sliced
  • a good splash of mint vinegar (or plain)

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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