“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.
2.Thread quail onto metal skewers and refrigerate until required.
3.For pickled-grape salsa, mix ingredients well in a bowl to combine and emulsify, then season to taste and set aside.
4.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.
Drink Suggestion: Lebanese arak or Turkish raki Drink suggestion by Joseph Abboud
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