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Spatchcocked Quail with Pearl Barley

Marinated spatchcocked quail grilled on skewers and served alongside a creamy leek-infused pearl barley risotto and fresh salad.

HealthyHigh ProteinGrillQuailPearl Barley

Estimated Nutrition

Per Serving Total
Calories 715.6 kcals 2862.4 kcals
Carbohydrates 41.2 grams 164.8 grams
Fat 49.7 grams 198.8 grams
Protein 46.4 grams 185.6 grams
Cook Time
30 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
55
g
Butter
GrainsCereals
200
g
Pearl Barley
Liquids
500
ml
Chicken Stock
Meat
8
piece
Quail
spatchcocked
NutsSeeds
3
tbsp
Rosemary
freshly chopped
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
OilsFats
59.2
ml
Rapeseed Oil
Vegetables
1
piece
Leek
chopped
1
bunch
Salad Leaves
dressed

Steps

  • Marinate the quail in a bowl with oil and rosemary in the fridge for 20 minutes.
  • Melt butter in a pan and sauté the chopped leek until soft.
  • Stir in the pearl barley and add enough stock to cover the grains.
  • Simmer for 25 to 30 minutes while adding stock until the barley is soft and plump.
  • Preheat a barbecue or grill to a high heat setting.
  • Thread quail onto skewers, season, and grill for five minutes per side until cooked through.
  • Serve the grilled quail skewers with pearl barley and dressed salad.