BBQ Chicken & Chorizo Kebabs
Serves 3
Ingredients:
9 chicken thighs skinned and boned. Cut into large pieces
1 lemon juices
3 cloves garlic crushed
1 tsp sesame seeds
1 tsp sweet paprika or sweet smoked paprika
4 tbs olive oil.
½ tsp cayenne pepper
1 tsp salt
9 mini fresh chorizo sausage cut into half. If you can’t find fresh chorizo then improvise with dried chorizo or English sausages
Method:
Combine the chicken with all of the above ingredients (except the chorizo) in a bowl and leave to marinate for at least an hour.
Thread the kebab skewers with chicken and pieces of chorizo
I do not propose to tell you how long to cook the kebabs for. There are too many variances for me to accurately gauge your own cooking time. It will depend on the barbecue you are using whether gas or coals or wood, height from the cooking surface, wind etc. The kebabs do not take long to cook. Mine were cooked for about 10 – 15 minutes over a lump wood charcoal barbecue.
Serve on a platter and finish with a squeeze or lime juice
Sunday 30 May 2010
BBQ Quail
BBQ Quail
Whilst in the butchers I saw a packet of four Quail and being one for buying on impulse that is exactly what I did, purchase the four Quail. All I had to do now was work out how I wanted to cook them. I had planned a BBQ that evening and intended to cook chicken and chorizo kebabs. The Quail would now supplement those kebabs.
For the Chicken and Chorizo kebabs recipe see below.
Serves 2
Ingredients:
4 Quail
1 large orange
1 tsp garlic granules
1 tsp sweet paprika or sweet smoked paprika
1 ½ tbs light soy sauce
4 tbs Olive oil. (a good slug will do)
½ tsp cayenne pepper
2 tsp Tuscan herb mix (see note)
1 tsp salt
6 fresh chorizo sausage cut into 1” length (dried chorizo / or very good quality English sausage or even small tomatoes.
(See building the skewers below)
Note:
The Tuscan herb mix is a dry herb mix. It is a nice warm blend of Fennel, Marjoram, Basil, Oregano, Lemon Thyme and Bay. It is great for slow-cooked meat dishes. It is available from The Spice Shop, Portobello Road Market (0207 221 4448). If you can’t find Tuscan herb mix improvise with your own mix of dry herbs
Method:
Prepare the Quail by removing the wings completely with a sharp knife taking care not to damage the breast meat. Remove the tips of the legs.
Prepare the marinade:
Grate the zest from the orange into a large bowl. Cut the orange in half and squeeze the juice from the orange into the bowl with the zest. Cut each half of the squeezed orange into three pieces and place in the bowl. Add the garlic granules, sweet paprika or sweet smoked paprika, light soy sauce, olive oil, cayenne pepper, Tuscan herb mix, salt to the bowl. Place the prepared quail in the bowl and mix well with your hands to ensure the birds are well covered with the marinade both inside and out.
Leave to marinade for at least 1 hour longer if possible.
Building the Skewers:
The marinated quail are then threaded on kebab skewers. I cooked all of my quail on one long skewer. How many quail you have to a skewer will depend on the length of skewers you have available and the size of your barbecue cooking area.
Take the skewer and firstly thread an orange slice onto the skewer. Next thread a slice of chorizo sausage, small piece of English sausage or even a small tomato on to the skewer and push down onto the orange piece. Now thread the quail onto the skewer with the open cavity of the bird facing the orange segment (neck of bird furthest from the orange piece) You should now find the chorizo, tomato or whatever you are using acts as a bump stop between the cavity of the bird and the orange piece. It does not matter if the chorizo slides into the cavity of the bird.
Now add another segment of orange skin, then chorizo and quail repeating the process as described above. You will be left with a skewer of alternating orange / chorizo / quail.
You are now ready to barbecue your quail. I do not propose to tell you how long to cook the quail for. There are too many variances for me to accurately gauge your own cooking time. It will depend on the barbecue you are using whether gas or coals or wood, height from the cooking surface, wind etc. Quail do not take long to cook. They are a game bird and are very lean and can dry out if over cooked. My quail were cooked for about 10 – 15 minutes over a lump wood charcoal barbecue.
Finally do not try and eat your succulent barbecue quail with a knife and fork. Once cooled a little they are best enjoyed eaten with you fingers.
Whilst in the butchers I saw a packet of four Quail and being one for buying on impulse that is exactly what I did, purchase the four Quail. All I had to do now was work out how I wanted to cook them. I had planned a BBQ that evening and intended to cook chicken and chorizo kebabs. The Quail would now supplement those kebabs.
For the Chicken and Chorizo kebabs recipe see below.
Serves 2
Ingredients:
4 Quail
1 large orange
1 tsp garlic granules
1 tsp sweet paprika or sweet smoked paprika
1 ½ tbs light soy sauce
4 tbs Olive oil. (a good slug will do)
½ tsp cayenne pepper
2 tsp Tuscan herb mix (see note)
1 tsp salt
6 fresh chorizo sausage cut into 1” length (dried chorizo / or very good quality English sausage or even small tomatoes.
(See building the skewers below)
Note:
The Tuscan herb mix is a dry herb mix. It is a nice warm blend of Fennel, Marjoram, Basil, Oregano, Lemon Thyme and Bay. It is great for slow-cooked meat dishes. It is available from The Spice Shop, Portobello Road Market (0207 221 4448). If you can’t find Tuscan herb mix improvise with your own mix of dry herbs
Method:
Prepare the Quail by removing the wings completely with a sharp knife taking care not to damage the breast meat. Remove the tips of the legs.
Prepare the marinade:
Grate the zest from the orange into a large bowl. Cut the orange in half and squeeze the juice from the orange into the bowl with the zest. Cut each half of the squeezed orange into three pieces and place in the bowl. Add the garlic granules, sweet paprika or sweet smoked paprika, light soy sauce, olive oil, cayenne pepper, Tuscan herb mix, salt to the bowl. Place the prepared quail in the bowl and mix well with your hands to ensure the birds are well covered with the marinade both inside and out.
Leave to marinade for at least 1 hour longer if possible.
Building the Skewers:
The marinated quail are then threaded on kebab skewers. I cooked all of my quail on one long skewer. How many quail you have to a skewer will depend on the length of skewers you have available and the size of your barbecue cooking area.
Take the skewer and firstly thread an orange slice onto the skewer. Next thread a slice of chorizo sausage, small piece of English sausage or even a small tomato on to the skewer and push down onto the orange piece. Now thread the quail onto the skewer with the open cavity of the bird facing the orange segment (neck of bird furthest from the orange piece) You should now find the chorizo, tomato or whatever you are using acts as a bump stop between the cavity of the bird and the orange piece. It does not matter if the chorizo slides into the cavity of the bird.
Now add another segment of orange skin, then chorizo and quail repeating the process as described above. You will be left with a skewer of alternating orange / chorizo / quail.
You are now ready to barbecue your quail. I do not propose to tell you how long to cook the quail for. There are too many variances for me to accurately gauge your own cooking time. It will depend on the barbecue you are using whether gas or coals or wood, height from the cooking surface, wind etc. Quail do not take long to cook. They are a game bird and are very lean and can dry out if over cooked. My quail were cooked for about 10 – 15 minutes over a lump wood charcoal barbecue.
Finally do not try and eat your succulent barbecue quail with a knife and fork. Once cooled a little they are best enjoyed eaten with you fingers.
Subscribe to:
Posts (Atom)