Pomegranate-Cinnamon & Grilled Quail
Pomegranate and quail

Heat grill to medium.

Combine pomegranate molasses, orange juice, and cinnamon in a small bowl.

Drizzle quail with canola oil and season with salt and pepper.

Grill, breast-side down, over medium heat, for about 7 minutes total or until golden brown and slightly charred.

When quail is 3/4 cooked brush with glaze, turn over, brush the other side with glaze, and continue grilling until just cooked through.

 

 

 

 

 

 

 

Ziyad Recipes
5400 W. 35th Street, Cicero, IL., 60804, 708-222-8330
www.Ziyad.com | Email Us

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1/2 cup Ziyad pomegranate mola

2 tablespoons fresh orange juice

1 teaspoon ground cinnamon

8 quail

Corn oil, for drizzling or Sultan Extra Virgin Olive Oil

Salt and freshly ground black pepper

 

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