Grilled Quail with Harissa and Sumac

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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.