Ingredients
- Rub:
- 1 tbsp fresh thyme
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp sweet paprika
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 2 tbsp olive oil
- 1 tsp grated lemon zest
- Main dish:
- 8 quail
- 1 lemon, cut in half
- 2-3 bunches of kale, leaves pulled off the tough stems
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp red pepper flakes
- 1 cup pitted kalamata olives
- salt, to taste
- extra-virgin olive oil, for drizzling
Preparation
Step 1
Mix together the 8 rub ingredients. Use your fingers to smear the rub all over the quail.
Prepare your grill so the heat is medium-high. Grill the quail 4 to 6 minutes on each side. It’s normal for fully cooked quail meat to remain a little pink at the bone. If you can easily pull meat away from the leg bones with a fork, it’s done.
Rub a little olive oil on the cut lemon and grill next to the quail, cut side down. Remove quail and lemons from the grill.
In a large pot of boiling water, cook the kale until tender, about 3-5 minutes. Drain and shake off excess water. Heat a little bit of olive oil in a skillet and add shallot and garlic. Saute a few minutes then add kale, olives and red pepper flakes. Saute a few minutes more then finish by squeezing juice from the grilled lemon on top.