Ingredients
- 800g quail medallions, halved
- 2 teaspoons dried mint
- 2 teaspoons crushed black pepper
- 3 cloves garlic, crushed
- 1 large lemon, peeled and flesh finely chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 red capsicum, cut into 2cm dice
- 1 red onion, cut into a large dice
- 250g haloumi, cut into 12 pieces
- 12 medium fresh bay leaves
- Feta sauce
- 300g Danish feta, crumbled
- 1 clove garlic, crushed
- 1/4 cup chopped basil
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- Greek pita bread
- Olive oil for brushing
Method
Combine quail with mint, garlic and lemon flesh. Add oil and mix well; season with salt and pepper. Marinate for 1 hour, if time permits.
Thread 2 quail breast pieces onto a skewer, followed by a piece of capsicum, and then with another 2 pieces of quail. Thread a piece of onion and haloumi and finish with another 2 pieces of quail medallions and a bay leaf.
Brush skewers with any left over marinade and set aside.
To make the feta sauce; place feta, garlic, basil and lemon juice into the bowl of a food processor and process until smooth. Add oil and mix until sauce is smooth and runny.
Heat a char-grill or barbecue plate over medium high heat. Cook kebabs for 3 minutes each side or cook to your liking. During the last 5 minutes of cooking, brush pita bread with oil and cook on barbecue for 1 minute each side or until warm. Serve kebabs drizzled with feta sauce and warm pita bread to mop up the juices.
Tips – You will need 12 x 20cm bamboo skewers, soaked in cold water for 30 minutes.