Harissa Quail:
- 3 tbsp Villa Jerada Harissa
- 1 tsp salt
- 2 tbsp olive oil
- 1/4 cup water
- 1/2 tsp crushed thyme
- 2 quail
Sumac Quail:
- 3 tbsp Sumac
- Half a lemon juiced
- 1 tsp salt
- 3 tbsp olive Oil
- 2 quails
In a bowl mix all ingredients to obtain a marinade. Soak the chicken into the marinade for at least 45 min. Grill (we did a bbq for ours) gently turning often enough to ensure nothing burns or overcooks (depending on the bird) about 7 min on each side or until cooked to your preference. Once cooked serve on a dish with some lemon wedges.