Equipment
Ingredients
Quail & Marinade
- 4 whole quail, raw
- 16 jarred grape leaves, in brine
- 60 ml olive oil
- 30 ml lemon juice, freshly squeezed
- 3 garlic, minced
- 10 g fresh oregano, finely chopped
- 5 g kosher salt
- 2 g black pepper, freshly ground
Great Northern Bean Salad
- 500 g great northern beans, cooked
- 75 g red onion, finely diced
- 150 g cherry tomatoes, halved
- 100 g cucumber, seeds removed, diced
- 20 g fresh flat-leaf parsley, roughly chopped
- 45 ml olive oil, extra virgin
- 20 ml red wine vinegar
- 15 ml lemon juice, freshly squeezed
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Using kitchen shears, carefully cut along both sides of the backbone of each quail to remove it. Press the quails flat with your hands to spatchcock them.
In a large mixing bowl, whisk together 60ml olive oil, 30ml lemon juice, minced garlic, chopped oregano, 5g kosher salt, and 2g black pepper. Add the spatchcocked quails and toss to coat thoroughly. Cover and marinate in the refrigerator for 2 hours.
While the quail marinates, prepare the grape leaves. Carefully remove them from their jar and rinse thoroughly under cold running water to remove the excess brine. Pat completely dry with paper towels.
In a clean mixing bowl, combine the cooked Great Northern beans, diced red onion, halved cherry tomatoes, diced cucumber, and chopped parsley. Drizzle with 45ml olive oil, red wine vinegar, 15ml lemon juice, 3g salt, and 1g black pepper. Toss gently to combine, then cover and chill until serving.
Remove the quail from the marinade, letting excess drip off. Lay 3 to 4 overlapping grape leaves flat on a work surface, vein side up. Place a quail in the center and fold the leaves tightly around the bird, entirely encasing it. Tie securely with butcher twine.
Preheat a grill to medium-high heat, approximately 200°C/400°F. Clean and lightly oil the grates to prevent the leaves from sticking.
Place the wrapped quails breast-side down on the grill. Cook for 5 to 6 minutes until the leaves are nicely charred, then flip and cook for an additional 5 to 6 minutes. Use a meat thermometer to ensure the thickest part of the thigh registers 74°C/165°F.
Transfer the grilled quails to a clean cutting board or tray. Let them rest for 5 minutes before carefully snipping and removing the butcher twine.
Spoon the chilled Great Northern bean salad onto a large serving platter. Arrange the resting grape leaf-wrapped quails over the salad. Serve immediately.
Chef's Notes
- Spatchcocking the quail ensures even cooking, which is absolutely critical when handling small, lean game birds that can dry out in minutes.
- The grape leaves act as an edible protective barrier. They essentially steam the quail in its own juices and marinade while picking up a wonderful smoky char from the grill.
- Rinsing jarred grape leaves is non-negotiable. They are packed in a highly concentrated brine that will aggressively overpower the dish if not washed away.
- Great Northern beans are selected here over Cannellini for their slightly firmer texture, allowing them to hold up beautifully to the acidic dressing without turning to mush.
- Raw poultry handling requires strict hygiene. Ensure all surfaces, utensils, and hands that come into contact with the raw quail are washed thoroughly to prevent cross-contamination.
Storage
Refrigerator: 3 days — Store the grilled quail and the bean salad in separate airtight containers. The bean salad flavor improves on the second day.
