If you can’t find prosciutto – a dry-seasoned, cured Italian ham, use partially cooked bacon. The recipe calls for quail breasts only. This doesn’t mean that you throw the rest of the bird away. Season the legs the same as the breasts and toss them on the grill as well. The bodies are great for making soups and broth. Serve with Alabama White Barbecue Sauce or your own favorite sauce. It’s been my experience that, no matter how long I soak the wooden skewers, they burn on the grill anyway. I usually re-skewer with fresh skewers before serving.
Grilled Quail Breasts, Cheese and Prosciutto
- 8 boneless quail breast halves skin can be on or off
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- salt and pepper
- 8 thin slices prosciutto
- 8 1/2- inch cubes hard cheese like Swiss, gruyere, dry Jack, etc.
- 8 small wooden skewers soaked in water for 30 minutes
- Combine quail breasts, olive oil, Italian seasoning and salt and pepper in a small bowl. Toss to coat, cover and refrigerate for 1 – 2 hours.
- Lay prosciutto flat on a clean work surface or cutting board. For each slice, place a quail breast half on one end of the prosciutto. Place a piece of cheese on the quail breast and top the cheese with another quail breast half. Roll up the prosciutto snugly and secure with a skewer, making sure that you spear through both ends of the prosciutto and the cheese.
- Place on a medium hot grill until lightly browned on all sides and quail breasts are just-cooked and still slightly pink.