Quail kabob with molasses, oj, ginger and garlic (gc)

6 Servings

Ingredients

Quantity Ingredient
6 Quail; boned
6 Cremini mushrooms
1 Orange; sliced 3/4-inches thick
⅛ cup Pickled ginger slices
6 Elephant garlic cloves; roasted
Fresh basil for garnish
2 Skewers -marinade---
¾ cup Molasses
¾ cup Orange juice
3 Cloves garlic; minced
1 tablespoon Grated ginger
Salt and 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, evenly amongst metal skewers, 3 quail per kabob. Brush skewers with marinade. Grill, over pecan wood, for 5 minutes on each side. Serve with Black Eye Pea Salad.

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@...>.

Recipe by: GRILLIN' & CHILLIN' SHOW #GR3639 Posted to MC-Recipe Digest V1 #717 by 4paws@... (Shermeyer-Gail) on Aug 03, 1997

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