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Putpelės česnakiniame padaže

Quails in garlic sauce

Number of servings: 5. Preparation time: 30 minutes (without marinating).

The small quails can be cooked deliciously and quickly in the barbecue and the simple marinade will turn the quails into a royal dish on your table.

The meat of the quail is soft, flavourful, juicy, with an intense flavour, easy and quick to digest. Quail meat has a high biological value. The meat is rich in minerals, amino acids, vitamins A, B6, B1, B2, C, E, folic acid K. It is a source of iron, magnesium, calcium, copper, manganese, zinc phosphorus, sodium and protein.

We're tying our apron and rushing to try the recipe - quail in garlic sauce!



  • 5 pieces of quail
  • 1 head of garlic
  • 5 tbsp olive oil
  • Poultry seasoning
  • Black pepper to taste
  • salt to taste


In a bowl, mix the olive oil, crushed garlic, poultry seasoning, salt and pepper.
Rinse the quails well in cold water. Cut along the back and brush the quail on both sides with the garlic olive oil. Then put them back in the container, cover and leave them to marinate for a couple of hours.

Wrap the tips of the wings and legs of the quails with aluminium foil to prevent burning. Then put the quails on two skewers and roast them in the grill. To prevent the juices from escaping, the meat must first be heated vigorously on the grill until it forms a crust. Then cook at an even temperature for about 10-15 minutes, turning regularly, until the quails are cooked through.

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