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Add a photoServings: 2
Ingredients
- 6 x Quail boned
- 6 x Cremini mushrooms
- 1 x Orange sliced 3/4" thick
- 1/8 c. Pickled ginger slices
- 6 x Elephant garlic cloves roasted
- Â Â Fresh basil for garnish
- 2 x Skewers
- 3/4 c. Molasses
- 3/4 c. Orange juice
- 3 x Garlic cloves chopped
- 1 Tbsp. Grated ginger
- Â Â Salt to taste
- Â Â Freshly grnd black pepper to taste
Directions
- Mix all marinade ingredients well. Marinade quail and mushrooms in refrigerator overnight. Let sit for 1 hour at room temperature.
- Skewer quail, orange slices, ginger, mushrooms, and garlic, proportionately amongst metal skewers, 3 quail per kabob. Brush skewers with marinade. Grill, over pecan wood, for 5 min on each side. Serve with "Black-Eyed Pea Salad" (the recipe for that is included in this collection).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1383g | |
| Recipe makes 2 servings | |
| Calories 2536 | |
| Calories from Fat 1192 | 47% |
| Total Fat 132.22g | 165% |
| Saturated Fat 37.03g | 148% |
| Trans Fat 0.0g | |
| Cholesterol 831mg | 277% |
| Sodium 632mg | 26% |
| Potassium 4710mg | 135% |
| Total Carbs 109.3g | 29% |
| Dietary Fiber 0.8g | 3% |
| Sugars 79.12g | 53% |
| Protein 217.17g | 347% |
