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Vermont Quail Kebab with Baharat Spice, Barberries and Pistachio inspired by Oleana
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Inspired by Oleana
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Vermont Quail Kebab with Baharat Spice, Barberries and Pistachio

Main Course
This refined main course features tender Vermont quail, marinated in aromatic baharat spice blend and grilled to perfection. The succulent meat is complemented by tart barberries and crunchy pistachios for textural contrast. Served with warm flatbread and a cumin-scented yogurt sauce, this dish balances sweet, savory, and tangy notes in an elegant presentation of Middle Eastern-inspired flavors.
Prep Time 30 mins
Cook Time 15 mins
Inactive Time 120 mins
Total Time 165 mins
Servings 4

Ingredients

  • 8 whole Semi-boneless quail (About 4 oz each, or substitute Cornish game hens)
  • 1/4 cup Olive oil (Plus more for grilling)
  • 2 tbsp Lemon juice
  • 4 cloves Garlic cloves (Minced)
  • 2 tbsp Baharat spice blend (Store-bought or homemade)
  • 1 tbsp Honey
  • 1/4 cup Dried barberries (Or substitute currants or cranberries)
  • 1/3 cup Pistachios (Shelled, toasted and chopped)
  • 1/4 cup Fresh mint leaves (Roughly chopped)
  • 1/4 cup Fresh parsley (Roughly chopped)
  • 1 cup Greek yogurt
  • 1 tsp Ground cumin
  • 1 tsp Lemon zest
  • 2 small Persian cucumbers (Finely diced)
  • 4 pieces Flatbread (For serving)
  • 2 tbsp Pomegranate molasses (For drizzling)
  • 1 1/2 tsp Salt (Divided)
  • 1 tsp Black pepper (Divided)

Tools You'll Need

  • Grill or broiler
  • Metal or wooden skewers
  • Kitchen shears
  • Large mixing bowl
  • Small bowls
  • Measuring cups and spoons
  • Grater for zest

Chef's Tip

For perfectly cooked quail, avoid overcooking as the lean meat can dry out quickly. Aim for medium doneness with slightly pink flesh near the bone. Using metal skewers helps conduct heat evenly through the small birds, while soaking wooden skewers in water for 30 minutes prevents burning during grilling.

Instructions

  1. If using wooden skewers, soak in water for at least 30 minutes. Preheat grill to medium-high heat or preheat broiler.
  2. Rinse barberries in cold water and soak in warm water for 10 minutes to plump. Drain well and set aside.
  3. In a large bowl, whisk together olive oil, lemon juice, garlic, baharat spice blend, honey, 1 teaspoon salt, and 1/2 teaspoon pepper.
  4. Butterfly each quail by cutting along one side of the backbone with kitchen shears, then opening the bird. Press firmly to flatten.
  5. Add quail to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours or up to overnight.
  6. Meanwhile, prepare yogurt sauce: In a medium bowl, combine yogurt, cumin, lemon zest, diced cucumber, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Refrigerate until ready to serve.
  7. Remove quail from marinade and thread onto skewers, folding each bird in half with skin side out.
  8. Oil grill grates well. Grill quail for 3-4 minutes per side, or until just cooked through but still juicy.
  9. Alternatively, broil quail on a foil-lined baking sheet, 4-5 minutes per side, until golden and cooked through.
  10. In a small bowl, combine drained barberries, chopped pistachios, mint, and parsley.
  11. Warm flatbreads on the grill or in oven for 1-2 minutes.
  12. To serve, remove quail from skewers and place on plates. Sprinkle with barberry-pistachio mixture, drizzle with pomegranate molasses, and serve with yogurt sauce and warm flatbread.

Plating

Arrange two quail on each plate, removing them from the skewers. Scatter the colorful barberry-pistachio mixture over and around the quail. Drizzle pomegranate molasses in an artistic pattern across the plate. Serve the cumin-cucumber yogurt sauce in a small side bowl or ramekin. Fold warm flatbread and place on the side of each plate. Garnish with additional fresh herbs and a light sprinkle of baharat spice.

Storage & Reheating

Marinated, uncooked quail can be refrigerated for up to 24 hours. Leftover cooked quail can be refrigerated for up to 2 days and is best reheated gently in a 325°F oven until just warmed through. The yogurt sauce can be refrigerated for up to 3 days. The barberry-pistachio mixture is best prepared just before serving but can be refrigerated separately for up to 1 day.

About This Recipe

This quail kebab draws inspiration from Oleana's innovative approach to Middle Eastern grilling traditions. The aromatic baharat spice blend (a mix of cardamom, cinnamon, cloves, and other warm spices) infuses the tender quail with complex flavor. The addition of tart barberries—a classic Persian ingredient—and crunchy pistachios creates a beautiful balance of flavors and textures that elevates this dish beyond typical kebab preparations.

How did it turn out?

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