Most of the time when I marinate quail for a BBQ I either use the traditional Greek /Italian mixture of oil, lemon juice, salt, pepper and oregano, or if I particularly crave for the middle eastern flavours, I may use preserved lemons, cumin, pomegranate molasses; sometimes I may add walnuts, red onions and parsley.
I have always liked to include sage when I braise quail with white wine and particularly if I present them with polenta, so this time, I used sage in the marinade for the quails, which I later grilled.
I must admit, I did crave a bit of grilled polenta to accompany the quail, but on this occasion I accompanied them with a quinoa salad (See Middle- Eastern flavours above and add tomatoes, cucumber).
Because I had some pork sausages to BBQ I decided to push a sprig of fresh rosemary into each sausage before I cooked them. They tasted great. I do like herbs!
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