How to marinate quail: marinade recipes, standing time before cooking

When going to the countryside or to the country for the weekend, it can be difficult to resist the temptation to make a tasty and aromatic barbecue, especially if you cook it yourself. But besides the usual beef or pork, quail meat is very popular, which is no less tasty than game and poultry.

Nowadays, recipes for quail kebabs are often found, so it is not surprising that people want to try something new. The main thing is to choose the right meat and marinate it correctly.

Everyone knows that the main secret to success in cooking barbecue is a properly selected marinade. Despite the fact that there are many ways to marinate quail meat, every avid summer resident has his own, proven recipe. Below are several basic marinade recipes that you can use if necessary.

Classic way

A classic recipe is considered to be one that uses a standard set of spices: salt and pepper. For a classic marinade you will need salt, hot red pepper (you can use black allspice if you wish), vegetable oil and flour.

Quail carcasses must first be soaked in salted water for 20 minutes, then dried, coated with pepper and cumin, and sprinkled with flour. Thread the meat onto skewers, then grill or grill, turning occasionally, for half an hour.

How to cook “Quail on the grill”

Prepare the following ingredients.

Grind the seasonings and spices, mix with odorless vegetable oil. Add the amount of salt based on the taste of the chicken seasoning. Often the seasoning already contains salt!

Rinse the quail carcasses thoroughly and dry with paper towels. Cut across the breast and lay flat.

Coat the carcasses with the prepared mixture. Place in a deep bowl and leave for 30-40 minutes so that the carcasses absorb the garlic aroma.

Heat up the barbecue or grill, place the quails, skin on top first, and fry for about 10-15 minutes. The time directly depends on the heat you create in the grill.

Try not to leave them on direct heat, otherwise the carcasses will char and not cook inside. Turn them over and fry for another 10-12 minutes.

Serve baked quails from the grill immediately to the table, sprinkled with chopped herbs. They are perfect with sauces and a glass of foamy beer!

Rate the recipe for Quail on the grill:

average rating: 5.0, total votes: 1

I have prepared: The editors recommend:

Marinate with wine

This method is also loved by both housewives and professional chefs.

Firstly, wine contains mineral and phenolic acids (tartaric, salicylic and malic), which make the meat soft.

For the same purposes, in most cases, vinegar is used in the marinade, but the advantage of wine is that it acts more gently.

Secondly, wine can significantly improve the taste and aroma of meat, while maintaining its juiciness.

How to marinate in wine? To prepare the wine marinade, you will need half a teaspoon of salt and sugar, as well as 2 teaspoons of ground pepper and peppercorns, several bay leaves, a glass of dry white wine, 2 glasses of very hot water and 4 glasses of cold water (preferably from the refrigerator) . You need to dissolve salt, sugar and pepper in hot water, throw in bay leaves, pour in wine, and then cold water.

It is better to use dishes for marinating so that the meat is completely covered with marinade. Cover the cup with cling film and put it in the refrigerator for 6-8 hours. Then the meat must be removed from the refrigerator, cleaned of any remaining marinade and threaded onto skewers. Fry the quail kebab for 3-4 minutes on each side, alternately turning the skewers 4 or 5 times.

Lemon-garlic marinade

To prepare this marinade you will need a small lemon, a few cloves of garlic, a pinch of cumin and coriander, a little olive or vegetable oil, red hot pepper and coarse sea salt.

You need to remove the zest from the lemon and squeeze the juice out of the pulp. Grate the garlic on a fine grater and mix it with the remaining ingredients (except salt). Rub the quail carcasses with the resulting mixture and marinate for 3-4 hours. You can fry the quail either on a skewer or on a grill for about half an hour, turning often. Place the kebab on a plate and season with coarse salt before serving.

Quail kebab is good because it is quite easy to prepare, and besides, it turns out juicy, tasty, tender, and most importantly, with a wonderful smoky aroma that cannot be confused with anything else. And now there are a huge number of cooking and serving methods, so choosing a special one won’t be difficult!

If you are bored with the usual pork or chicken kebab, you can expand your culinary horizons by preparing quail kebab. This bird has tender meat. The kebab turns out both crispy and tender.

Quail carcasses are small - you can easily handle them alone, so cook several quails at once.

The taste of the kebab directly depends on the marinade. If you prefer a sweet and sour marinade, then add citrus fruits and vinegar to it. Mayonnaise, vegetables and mustard will add juiciness.

What else can you add?

You can also cook stuffed quail, for example. To do this, take a whole gutted carcass, stuff it with fresh tomatoes and pickled onions. The top of the carcass is simply salted and peppered, after which place it on the grill and on the fire. The bird turns out to be very tasty, juicy and aromatic.

As you can see, quail kebab, the recipes for which are given above, is a very simple dish. But don’t let its simplicity fool you, it’s simply incredibly delicious. And yes, finally I would like to add that such kebab is very different from chicken dishes. Therefore, if you think that there is no need to even try quail, because there is chicken, then you are deeply mistaken.

Cook with love and enjoy your dishes!

Source

Quails in orange marinade

A fragrant citrus marinade for quail will appeal to those who love spicy, slightly spicy kebab. Honey combined with soy sauce adds tartness.

Ingredients:

• quail carcasses;
• ½ lemon;
• ½ orange;
• 2 tbsp honey;
• 100 ml. soy sauce;
• a pinch of ground chili pepper;
• salt.

Preparation:

1. If necessary, gut the carcasses. Rinse thoroughly. Cut along the ridge.
2. Rub each with a mixture of lemon and orange juice.
3. Mix honey with soy sauce. Add pepper. Add some salt.
4. Pour the marinade into the quails. Stir. Press down with a weight. Leave for 4 hours in the refrigerator.
5. Grill the kebab on the grill.

Description of preparation:

Men will appreciate this incredibly tasty hot quail dish, especially with a glass of chilled beer. Don’t forget about various sauces and pickles - they will be the perfect duo for grilled poultry. If desired, quail carcasses can be marinated overnight by placing them in the refrigerator. But before cooking, do not be lazy to take them out and warm them at room temperature for about 1 hour so that the meat does not remain raw inside after frying!

Purpose: Outdoors Main ingredient: Poultry / Quail Dish: Hot dishes / Shish kebab / Whole dishes

Delicious quail shish kebab

The simplest marinade is made from just a couple of ingredients. Add vegetables to it to add juiciness to the meat. You can also string tomatoes and onions onto skewers, they also turn out very tasty.

Ingredients:

• quail carcasses;
• 3 tomatoes;
• 3 onions;
• vinegar;
• black pepper;
• salt.

Preparation:

1. Gut the quails, if necessary. Rinse thoroughly. Cut along the ridge.
2. Cut the tomatoes and onions into thick rings at least 1 cm thick.
3. Sprinkle vegetables and quail carcasses with pepper, salt and generously pour wine vinegar. Stir. Press down with a weight. Leave for 3 hours.
4. Thread vegetables and quail onto skewers or place on a barbecue grill. Fry on all sides over an open fire.

How long to fry quails

Cooking quail on the grill takes from 20 minutes to half an hour. During this time, you need to fry it on all sides and make sure that it doesn’t burn anywhere. If you don’t have time to cook, order quail from the grill from Shashlik Market. Prepared according to the best chef recipes, they will be an excellent main course for friendly gatherings.

If you notice an error, select the required text and press Ctrl+Enter to report it to the editors.

Follow us:

Source of the article: https://ria-m.tv/news/169068/sochnyie_perepela_na_mangale_sekretyi_prigotovleniya.html

Quail kebab with mustard marinade

Fans of spicy, aromatic meat will love this recipe. Mustard and mayonnaise when baked will create a delicious crispy crust. The meat will remain soft and juicy.

Ingredients:

• quail carcasses;
• 3 tbsp mayonnaise;
• 2 tbsp mustard;
• 1 tsp turmeric;
• ½ tsp coriander;
• 2 tbsp olive oil;
• salt to taste.

Preparation:

1. Cut the carcasses, wash and cut along the ridge. Beat it with a wooden hammer.
2. Place the quail in a container. Add mayonnaise, mustard.
3. Add coriander and turmeric. Pour in olive oil. Add some salt.
4. Stir. Press down with a weight.
5. Place the meat in the refrigerator for 2-3 hours.
6. Fry the carcasses over an open fire, threading them onto skewers or placing them on a barbecue grill.

Nutritional value per serving

% of daily value

Based on your age, weight and activity. Serves as reference information.

Log in or register and we can display your daily intake of proteins, fats and carbohydrates

For the sauce

Quail shashlik with herbs

Parsley and dill will refresh the meat. Fry the bell pepper along with the meat - it will be saturated with juice and aroma, and you will have an excellent side dish for the finished meat.

Ingredients:

• quail carcasses;
• 1 bell pepper
• a bunch of dill;
• a bunch of parsley;
• 4 tbsp mayonnaise;
• 2 onions;
• black pepper;
• salt.

Preparation:

1. Gut the carcasses, rinse, cut along the ridge.
2. Beat it with a wooden hammer.
3. Place in a container. Add finely chopped herbs and mayonnaise. Pepper and salt.
4. Cut the onion and pepper into large rings.
5. Place on the quails. Mix everything. Press down with a weight and put it in the refrigerator for a couple of hours.
6. Fry over an open fire by skewering or placing the meat and vegetables on the grill.

Stuffed quail shashlik

Since quail carcasses are small, they can be stuffed with onions and herbs. The meat will be soaked in juice and flavor and will not be dry. If you are going to make shish kebab according to this recipe, then you do not need to marinate the quails first.

Ingredients:

• quail carcasses;
• 5 onions;
• cumin, coriander;
• a bunch of dill;
• 50 ml. dry white wine;
• salt.

Preparation:

1. Gut the carcasses and rinse.
2. Cut the onion into half rings. Finely chop the dill. Mix and add a little salt.
3. Rub the carcasses with spices and salt. Stuff each one with onions and dill.
4. Roast the quails over an open fire. They can be placed on a wire rack or threaded onto skewers. While frying, sprinkle the kebab with wine.

Quail kebab is not only tender, juicy meat, but also an opportunity to diversify the usual range of picnic products.

• August 5, 2019
• Cooking
• Tamila Gresko

According to experts, quail meat is considered a very delicate dietary product. If a person has been diagnosed with a serious illness for which animal proteins cannot be consumed, quail meat will be an ideal option. Judging by the reviews, many consumers are interested in the question of how to marinate quail? The fact is that, despite all the undeniable advantages, this game has a specific taste. For this reason, the cooking procedure includes mandatory heat treatment. There are several ways to prepare the marinade. Their choice depends on what dish you decide to make. You will learn how to deliciously marinate quail in this article.

What is the difference between quail meat and chicken?

Quail meat is considered dietary due to its low calorie content (220 kcal per 100 g). It contains a large amount of phosphorus and potassium, a group of vitamins N, D, A, K. This meat, compared to chicken, has more protein, less fat and cholesterol. The latter means that it can be used even after major operations.

However, quail meat is not suitable for people who regularly experience heavy physical activity. Chicken also contains much more polyunsaturated fat, which has a positive effect on the nervous system. Quail meat cannot boast of this.

How to marinate quail for frying in the oven: ingredients

According to culinary specialists, meat cooked in the oven is considered the most healthy. The fact is that heat treatment proceeds evenly, and since the game is not fried, there is no need to use additional fats. The meat will cook in its own juice, and therefore it will turn out very tasty and full of useful substances. Since there is very little meat in this little bird, it is hardly suitable for a feast. However, your guests will highly appreciate this delicacy if you properly prepare and present it. For those who do not know how to marinate quail and what products are needed for this, experts recommend using the following components:

• Mayonnaise. This will become the base of your marinade. It is best made from homemade mayonnaise, which does not contain preservatives.
• Sour cream.
• Mustard with honey.
• Olive oil with garlic.
• Lemon or pomegranate juice.
• Salt. Judging by numerous consumer reviews, sea salt with pepper is ideal.

If you don’t know how to marinate quail so that the game exudes an excellent aroma, experienced chefs will recommend that you enrich the meat with dried herbs and spices. For example, basil, oregano, cinnamon, ginger and thyme.

Marinade for quail on the grill

On the grill, ready-made quail carcasses will look like an exotic dish, so it’s worth pampering your friends. Naturally, you need to think about what the marinade will be for quail on the grill. The principle of its creation is the same as for cooking in the oven, but some nuances can be noted.

It is recommended to marinate before cooking over a fire for at least a day. You can add more spices to the marinade, for example, balsamic vinegar, lemon juice, tomato, pomegranate or orange juice. To make the aroma attract the attention of even passersby, we add more spices and dry herbs.

Second recipe

Beginners often ask the question, how to marinate quail for frying on a baking sheet? Many people note that without pre-soaking, baked meat will turn out dry and tough. To prepare eight carcasses you will need the following products:

• Three tablespoons of lemon juice and the same amount of olive oil.
• One teaspoon each of lemon zest and paprika.
• Three sprigs of fresh thyme.
• A teaspoon of ground cumin.
• Half a teaspoon of ground coriander and 1/4 tsp. ground cinnamon. Salts are tasted.

Marinade for quail on the grill

To grill quails over charcoal, they are marinated in a mixture containing quite a lot of acid. The purpose of the marinade in this case is to soften the meat fibers as much as possible so that the bird carcasses are fried quickly, without having time to burn or dry out.

The time for marinating quails before frying on the grill depends on the composition of the marinade, as well as on whether the quails are cut in half or cooked whole. It is advisable to focus on the instructions in a specific recipe.

There is also a universal marinade for quail. To prepare it, orange juice and soy sauce are mixed in a 2:1 ratio, 3 g of ginger and 10 ml of honey are added for every 100 ml of the resulting liquid mixture. You can also add a little hot pepper and orange zest.

Source of the article: https://onwomen.ru/marinad-dlya-perepelok.html

About preparing carcasses

First, the game is thoroughly washed and then dried with paper towels. In a separate container, mix the above ingredients and stir until the salt is completely dissolved. If this happens, then your marinade is considered ready for use. They need to grate the game, and then put the quail in a plastic bag or container, close it tightly and put it in the refrigerator for 3-4 hours. But it is best to marinate the meat for at least a day. Now all you have to do is grease the baking sheet. Pickled quails will be placed on it. The birds need to be laid so that their breasts are facing down. Before placing the game in the oven, preheat it to 180 degrees, then start frying.

How long and at what temperature should I bake quail?

Quails are baked at a temperature of 180-200 degrees. Cooking time depends on the temperature in the oven and the size of the carcasses.

• Small poultry, the gutted carcasses of which weigh no more than 200 g, are baked at 180 degrees for 35-40 minutes, at 200 degrees - 30 minutes.
• Broiler quails are baked at 180 degrees for 45-50 minutes, at 200 degrees for 35-40 minutes.

The cooking time for quail dishes may also depend on the time required to prepare other ingredients included in the dish. In order to avoid mistakes and get the expected result, you must follow the recommendations that accompany a specific recipe.

About the universal marinade recipe

According to culinary experts, this sauce is suitable for many quail dishes. The composition of the marinade is represented by the following products:

• Finely grated ginger (15 g).
• Honey (one and a half tablespoons). This ingredient must be in liquid form. You can melt it using a steam bath.
• A small piece of chili pepper.
• Soy sauce (250 ml).

• Orange or pomegranate juice (250 ml).
• White pepper and sea salt. Each housewife takes them at her own discretion.

The amount of these ingredients is calculated for four quails. All components are thoroughly mixed in a bowl until a homogeneous mass is formed. At the very beginning, experts recommend rubbing the game with salt. In this case, you don’t need to add it to the marinade itself. Otherwise it will turn out over-salted. To make the dish aromatic, it would be a good idea to enrich the marinade with various dried herbs.

Marinades for quail in a frying pan

For frying in a pan, dry marinades are considered the most suitable for quail. Moreover, fresh herbs should not be added to their composition, as they will begin to burn when frying. If you plan to stew the quails, they can be marinated in a liquid composition based on kefir or fruit juice.

It is advisable to marinate quails before cooking in a frying pan for about one and a half to two hours, otherwise they may not be tender and aromatic enough.

How to marinate quail for grilling?

Judging by the reviews, quail meat will turn out very aromatic if it is pre-treated with mustard sauce. It is prepared from the following products:

• Mustards. For 8 carcasses, three tablespoons will be enough.
• Honey (2 tbsp.)

• Soy sauce (3 tbsp.)
• Garlic. 4 teeth will be enough.
• One pinch of salt and two ground pepper.

Since fried quail carcasses on the grill will look very impressive, some fans of game dishes are interested in the question of how to marinate quail for barbecue? You can do this in three ways, more on which below.

Juicy quails on the grill: cooking secrets

Quail is considered a rather exotic meat; it is rarely seen on dinner or formal tables. Moreover, just a century ago, quail dishes were one of the most popular, especially among noble and rich people. The meat of this small bird has always been valued for its taste and nutritional qualities.

An important advantage of quail meat is its ease of preparation. It can be boiled, baked or fried. Kebab made from quail is especially tender and juicy.

Classic way

This recipe is presented with a standard set of spices, namely salt and hot red pepper. Some housewives season the marinade with black allspice instead of red. In addition, flour and vegetable oil are added to the sauce. Also in the classic marinade there can be the Uzbek traditional seasoning cumin. According to experts, it is ideal for meat dishes, including game, which you decide to cook on the grill. How to marinate quail? They do it as follows. Bird carcasses are first soaked in salt water. After half an hour, the meat is removed and thoroughly dried. Next, the carcasses are coated with cumin and pepper, and then sprinkled with flour. After completing these steps, the quails can be threaded onto skewers and begin the frying procedure on the grill or barbecue. This dish takes half an hour to prepare. During this time, the skewers should be turned periodically so that the game is fried evenly.

Cooking features

• For cooking over coals, it is better to choose small quails (weighing up to 150 g). However, if the birds are not fried whole, but cut into halves or even smaller pieces, then it is advisable to opt for carcasses weighing over 180 g.
• If you purchased frozen quail, allow them to thaw naturally without exposing them to sudden temperature changes. An attempt to speed up the process of defrosting this product using a microwave will lead to a deterioration in its organoleptic qualities.
• Fry the quails over coals for about 30 minutes if they are whole, or 20-25 minutes if they are cut into 2 or more pieces. In this case, the grill or skewers must be turned over periodically so that the future appetizer does not burn.

If you want to complement the quail cooked on the grill with a side dish, then it is advisable to opt for grilled vegetables. Baked potatoes and vegetable salad are also suitable. At home, you can boil rice to accompany fried quails.

About marinating game in wine

Mostly this method is used to prepare meat by professional chefs. Nevertheless, some housewives also marinate quail in wine. Judging by the reviews, the infused meat becomes quite soft. This effect is due to the fact that wine is rich in mineral and phenolic acids, namely tartaric, salicylic and malic. Of course, vinegar also performs a similar task. However, wine is preferable because it has a milder effect. Moreover, under the influence of this alcohol, game meat retains its juiciness and is obtained with an improved taste and more aromatic. To make a wine marinade, use the following ingredients:

• Salt and sugar. You will need half a teaspoon of these components.
• Ground pepper (2 tsp).
• Bay leaf. 2-3 pieces are enough.
• Hot water (a couple of glasses).
• Peppercorns (2 tsp).
• Dry white wine (one glass will be enough).
• Cold water (no more than four glasses). It's best to take it from the refrigerator.

If you don’t know how to prepare a wine marinade, pour hot water into a container and dissolve sugar and salt in it. Then add bay leaf, pepper and white wine. Cold water is added at the very end. It is advisable to choose a container such that the quails in it are completely covered with marinade. Now cover the dish with cling film and place it in the refrigerator. The carcasses must stand in the wine marinade for at least eight hours. After this time, remove the meat from the marinade and clean off any remaining sauce. Now the quails are completely ready for frying. They can be strung on skewers. Experienced chefs recommend frying each side of this game for 4 minutes. In general, you will have to turn each skewer at least five times.

Preliminary processing

Before you cook quail according to the chosen recipe, it must be properly prepared. If you managed to buy a whole carcass, then you need to:

1. Poultry is usually not processed as thoroughly as store-bought poultry. The heart, liver and other liver may remain inside. It needs to be removed and the bird washed well.
2. Cut off the legs, neck and outer parts of the wing. There is no need to throw them away, just like the giblets, but it is better to use them to obtain a nourishing, but at the same time dietary broth.
3. If there are feathers left on the bird carcass, then it needs to be thoroughly scorched. To do this, rub the quail with a small amount of alcohol and fry without oil in a hot frying pan on all sides. Afterwards it is easy to remove the remaining plumage.
4. To make quail meat even softer, the carcass must be lightly marinated before cooking. If the recipe does not specifically indicate this, then the carcass still needs to be rubbed with salt and left for a few minutes. Moreover, rub the bird not only on top and inside, but also under the skin on the breast.

In lemon-garlic marinade

To prepare the sauce you will need one lemon, garlic (several cloves), coriander and cumin (a pinch of spices is enough). You also cannot do without vegetable or olive oil, red hot pepper and coarse sea salt. First of all, carefully remove the zest from the citrus fruit, and then squeeze the juice from the pulp of the fruit. Using a fine grater, chop the garlic and mix it minus the salt with the above ingredients. As a result, you should end up with a rather aromatic mixture, which you need to thoroughly rub on the bird carcasses. Quails should be marinated for 3-4 hours. Judging by numerous consumer reviews, game is fried both on the grill and on skewers. The frying procedure will take you about half an hour. To ensure that the quails do not burn, but are fried evenly, you will have to turn them quite often. When the meat is ready, transfer it to a plate and season with coarse salt.

• Author: Maria Sukhorukikh
• Print

Rate this article:

1. 5
2. 4
3. 3
4. 2
5. 1

(0 votes, average: 0 out of 5)

Share with your friends!

New Year's quails

Category: Hot dishes Poultry dishes Hot game dishes

I hasten to congratulate everyone on the upcoming New Year and treat them to tender juicy quails stuffed with pineapple and tangerines.

Pineapple Olive oil Soy sauce Black pepper Mandarin Bacon Lime Quail