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Ingredientes
- 6 x Quail, boned
- 6 x Cremini mushrooms
- 1 x Orange, sliced 3/4-inches thick
- 1/8 c. Pickled ginger slices
- 6 x Elephant garlic cloves, roasted
- Â Â Fresh basil for garnish
- 2 x Skewers
- 3/4 c. Molasses
- 3/4 c. Orange juice
- 3 x Cloves garlic, chopped
- 1 Tbsp. Grated ginger
- Â Â Salt and pepper, to taste
Direcciones
- 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, proportionately amongst metal skewers, 3 quail per kabob. Brush skewers with marinade. Grill, over pecan wood, for 5 min on each side. Serve with Black Eye Pea Salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 461g | |
| Recipe makes 6 servings | |
| Calories 845 | |
| Calories from Fat 397 | 47% |
| Total Fat 44.07g | 55% |
| Saturated Fat 12.34g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 277mg | 92% |
| Sodium 211mg | 9% |
| Potassium 1570mg | 45% |
| Total Carbs 36.43g | 10% |
| Dietary Fiber 0.3g | 1% |
| Sugars 26.37g | 18% |
| Protein 72.39g | 116% |
