Quail Kabob With Molasses, Orange Juice, Ginger And Garlic

Course : Grilling
Serves: 2
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1 teaspoon freshly ground black pepper -- to taste
1 teaspoon salt -- to taste
1 tablespoon grated ginger
3 cloves garlic -- minced
3/4 cup orange juice
3/4 cup molasses
2 medium skewers
1 bunch fresh basil -- for garnish
6 cloves elephant garlic roasted
1/8 cup pickled ginger slices
1 medium orange -- sliced 3/4 inch thick
6 medium cremini mushrooms
6 medium quail -- boned

Preparation / Directions:

Mix all marinade ingredients well. Marinade quail and mushrooms in refrigerator overnight. Let sit for 1 hour at room temperature. Skewer quail, orange slices, ginger, mushrooms, and garlic, evenly amongst metal skewers, 3 quail per kabob. Brush skewers with marinade. Grill, over pecan wood, for 5 minutes on each side. Serve with "Black-Eyed Pea Salad" (the recipe for which is included in this collection). Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3639

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