The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Barbecued quail with pickled-grape salsa

"In essence, barbecuing really is the oldest form of cooking known to man," says Abboud. "It predates pots and pans and is the most elementary yet incredibly satisfying of techniques. I highly recommend you cook these skewers over hot coals because the smokiness contributes an unmistakable flavour. At Rumi, we use a reconstituted coconut shell charcoal, and the quail, in its various incarnations, has become a bit of a signature. We use onion juice to tenderise and sweeten the meat - this is an Iranian marinating technique. This pickled-grape salsa is the creation of our head chef, Jenna Abbruzzese. She hit this one spot on." Begin this recipe a day ahead to marinate the quail.

You'll need

8 large quail (about 160gm each) 2 onions, coarsely chopped 1¼ tbsp olive oil 2 tbsp dried oregano To serve: fresh oregano   Pickled-grape salsa 180 ml extra-virgin olive oil 150 gm pickled grapes, coarsely chopped, plus 50ml pickling liquid (see note) 2 golden shallots, finely diced 50 ml lemon juice 2 tbsp finely chopped oregano


  • 01
  • Remove the legs and breasts from the quail, (discard carcasses or use to make a stock) and set aside in a non-reactive container. Finely purée onion in a food processor, then strain through a muslin-lined sieve into a bowl. Gather up all corners of the muslin and gently squeeze onion to extract juice. Pour 25ml onion juice over quail (discard solids and remaining juice), add oil, turn quail to coat, scatter with dried oregano, season to taste and refrigerate overnight to marinate.
  • 02
  • Thread quail onto metal skewers and refrigerate until required.
  • 03
  • For pickled-grape salsa, mix ingredients well in a bowl to combine and emulsify, then season to taste and set aside.
  • 04
  • Heat a coal barbecue to medium-high heat and grill quail, turning occasionally, until cooked through and golden brown (6-8 minutes). Scatter with fresh oregano and serve hot with pickled grape salsa.

Note Pickled grapes are available from Middle Eastern grocers.

At A Glance

  • Serves 4 - 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Lebanese arak or Turkish raki

Featured in

Jan 2014

You might also like...

Nectarine and elderflower granita


Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents


Moroccan braised lamb neck

Burmese duck leg and potato curry


Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.