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- 4 quails
- Spice mix “SRIRACHA RUB” For the sauce, mix together:
- 1 tbsp Barbados sauce
- 4 tbsp vinegar
- 2 tbsp water
Ingredients
Recipe
- Rub the quails generously with spices and let them marinate in the refrigerator for 3 hours.
- Prepare the Kamado BONO grill for direct cooking by lighting the charcoal with a fire starter. Heat the grill to 170°C. Place the quails threaded on the rotisserie spit.
- Roast for 30 minutes, basting regularly with sauce.
