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Egyptian grilled quail, a thousands-year-old tradition, showcases smoky aromas and tender, flavorful meat that echo Egypt’s ancient kitchens. With its crispy skin and juicy, spiced interior, this timeless delicacy continues to shine across Middle Eastern and mediterranean cuisine.

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The moment the beautifully charred quail arrives, glistening with Andrea’s secret marinade, the experience becomes unforgettable. Tender, juicy, and infused with smoky flavor, each bite is perfectly balanced by classic sides—warm baladi bread, creamy tahini, and crisp salata baladi.

For me as a child, dining on grilled quail at Andrea was more than a meal—it was a sensory journey that celebrated Egypt’s rich culinary heritage, the breathtaking view of the pyramids, and the warmth of family gathered around the table.

Table of Contents

Recipe at a Glance

Cuisine: Egyptian Cuisine
Primary Cooking Method: Stove Top or Charcoal Grill
Dietary Info: Carnivore
Key Flavor: Warm and deep notes cumin, coriander, tangy tomato sauce.
Skill Level: Beginner – Intermediate

How to make Egyptian Grilled Quail

If you can crack an egg, you can definitely cook Egyptian grilled quail to perfection. Just follow the steps and don’t skip the brining part as it makes all the difference. For visual assistance, find the step-by-step video of grilled quail here.

Step 1: Brining the Quail

Infamous for their gamey flavor, free range quail will beg for a serious soak in a wet brine. In which case, brining would be ideal to strip the undesirable flavor and smell while tenderizing the flesh and infusing it with spices. In a large and deep pan, combine the water and the brine ingredients. Bring it to a vigorous boil until all the salt is dissolved. Let the brine cool completely before you add the quails. Transfer the brine and the quails into the fridge and keep them overnight.

Step 2: Marinating

Ideally, you toast the spices first before grinding. Toasting the spices in a dry skillet stimulates their punchy notes and releases their mighty flavors. If you wanna save on time, you can use the Lebanese 7 spices which could replace the spices I stated in the recipe below, this spice blend will deliver similar taste results. Being a key ingredient in Egyptian cuisine, onion juice is used to marinade many Egyptian dishes. Including, Grilled Quail. To juice it, puree a quartered white or yellow onion (not red onions) in a well food processor to a fine paste. Transfer the pureed onion to a fine mesh sieve placed over a bowl and press the onion puree with the back of a spoon to a spatula to extract all the juice that accumulates in the bowl underneath. Don’t waste the onion solids as you can use it to cook any meal and you can freeze it if you will. To combine the marinade, mix the onion juice, grated tomato, oregano, salt, pepper, tomato paste and spices, and olive oil in a deep bowl. Plunge the quails in that marinade and cover with a plastic wrap and keep it in the fridge for at least 2 hours or preferrably over night.

Step 3: Grilling

Remove the quails from the marinade. Heat a stove top cast iron skillet or fire up your grill after you brushed it with some unflavored oil such as canola oil, which has a high smoking point. Place the quails on the hot griddle, leave it on each side up to 10 minutes, or until it is detached easily from the pan or the grill rack. Don’t attempt to forcefully flip the Quail if the skin is still sticking to the pan, or the griddle, as the flesh will rip. To test whether the quail is cooked through, poke the breast (the thickest part) with a sharp knife, if a clear juice runs out that means it is ready to be removed from the grill. Don’t over grill the quail so it doesn’t dry out. Place it on a serving dish and cover it loosely with an aluminum foil to keep the heat in. The aluminum foil should not touch the quail to avoid unnecessary toxins penetrating the food.

Charcoal Grilling Option:
For a more authentic flavor, grill the marinated quail directly over hot charcoal. Arrange the birds on the grill rack, about 5–6 inches above the coals, and cook for 8–10 minutes on each side until the skin is beautifully charred and the meat is cooked through. The slow kiss of the charcoal infuses the quail with a deep smokiness that mirrors the traditional Egyptian method of preparing Semman Mashwi.

Step 4: Infuse with Smoke

Place a small piece of glowing charcoal in a heatproof bowl, then nestle it inside the pan with the grilled quail. Drizzle a drop of oil or ghee over the charcoal to release aromatic smoke, and quickly cover the pan with a tight lid. Let the quail sit for 2–3 minutes to absorb the smoky flavor before serving.

Step 5: Serving the Quail

Serve Grilled Quails hot with tahini sauce, salata baladi (Egyptian green salad), freekeh, or vermicelli rice.

What To Serve With Egyptian Grilled Quail

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Egyptian Grilled Quail (Semman Mashwi)

Recipe at a Glance