Spatchcocked Quail with Pearl Barley

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

Healthy High Protein Grill Quail Pearl Barley

Estimated Nutrition

Calories

715.6

kcal / serving

2862.4 kcal total

Carbs

41.2g

per serving

164.8 g total

Fat

49.7g

per serving

198.8 g total

Protein

46.4g

per serving

185.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

GrainsCereals

200

Pearl Barley

Liquids

500

Chicken Stock

Meat

piece

Quail

spatchcocked

NutsSeeds

tbsp

Rosemary

freshly chopped

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

59.2

Rapeseed Oil

Vegetables

piece

Leek

chopped

bunch

Salad Leaves

dressed

Method

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.