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