- Henry James

Snip wing tips from quails, then cut down their backbones with a pair of kitchen scissors.  Press down hard on the breast bones to flatten.
Place the quails in a large earthenware dish, pour over the oil and add the thyme leaves, bay leaves, parlsey and black pepper.
Marinate, covered, for at least 3 hours, turning occasionally.
Light the BBQ and cook the quails, 4- 5 minutes on each side – timing will depend on heat of your BBQ.
Delicious served with a couscous salad and leafy green salad (fresh from the garden).

Tip: you can also use this marinade for lamb (cutlets, backstraps or chops) and chicken pieces.