- 2 tablespoon piri piri sauce
- 1 clove garlic
- 1/3 cup (100g) mayonnaise
Piri piri quail
- 6 quails (1kg)
- 1/3 cup (80ml) piri piri sauce
- 4 baby eggplants (240g), halved
- 4 small zucchini (360g), halved
- 200 gram yellow grape tomatoes
- 1 green onion, sliced thinly
Piri piri quail
- 1To make chilli dressing; combine ingredients in bowl and shake.
- 2Discard necks from quails. Using scissors, cut along each side of backbones; discard backbones. Cut quails in half; combine in medium bowl with sauce.
- 3Cook quail on heated oiled barbecue about 25 minutes or until cooked through.
- 4Meanwhile, cook eggplant and zucchini on heated oiled barbecue until browned both sides.
- 5Cook tomatoes on heated oiled barbecue until softened.
- 6Serve quail with vegetables and dressing; sprinkle with onion.
Piri piri sauce is a spicy Afro-Portuguese chilli sauce available from Middle-Eastern food stores and most major supermarkets.
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