Sumac Za'atar Grilled Quail

Ingredients

• 8 semi-boneless quail, butterflied
• 1/3 cup olive oil
• 3 tablespoons lemon juice
• 2 tablespoons sumac
• 2 tablespoons za'atar
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon za'atar, for finishing
• 1 lemon, cut into wedges
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Pat the butterflied quail dry and place in a large shallow dish or resealable bag.

2. 2

   Whisk together the olive oil, lemon juice, sumac, za'atar, minced garlic, salt, and pepper in a small bowl.

3. 3

   Pour the marinade over the quail, turning to coat each piece evenly.

4. 4

   Cover and refrigerate to marinate, turning once halfway through.

   1:00:00 · Marinate quail
5. 5

   Remove the quail from the refrigerator and let sit at room temperature while the grill heats.

6. 6

   Preheat a grill or grill pan to medium-high heat and clean the grates well.

   10:00 · Preheat grill
7. 7

   Remove quail from the marinade, letting excess drip off, and place skin-side down on the grill.

8. 8

   Grill the quail, pressing gently flat with a spatula, until the skin is charred and crisp, about 5 minutes.

   5:00 · Grill skin side
9. 9

   Flip the quail and continue grilling until the internal temperature reaches 165°F, about 4 to 5 minutes.

   4:00 · Grill second side
10. 10

    Transfer the quail to a platter and let rest briefly.

11. 11

    Sprinkle the grilled quail with the finishing za'atar and chopped parsley, and serve with lemon wedges.