Piri piri quail

  • 40 mins cooking
  • Serves 4
  • Print


Chilli dressing
  • 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
  • 1
    To make chilli dressing; combine ingredients in bowl and shake.
  • 2
    Discard necks from quails. Using scissors, cut along each side of backbones; discard backbones. Cut quails in half; combine in medium bowl with sauce.
  • 3
    Cook quail on heated oiled barbecue about 25 minutes or until cooked through.
  • 4
    Meanwhile, cook eggplant and zucchini on heated oiled barbecue until browned both sides.
  • 5
    Cook tomatoes on heated oiled barbecue until softened.
  • 6
    Serve 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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