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Ingredients
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Quail Preparation
Method
Cooking Instructions
Prepare the Merguez Stuffing
In a bowl, mix the Merguez sausage with 1 tablespoon of harissa paste until well combined.
Stuff the Quail
Carefully stuff each quail with the Merguez mixture, ensuring it is packed tightly. Secure the openings with kitchen twine if necessary.
Marinate the Quail
In a small bowl, whisk together olive oil, the remaining harissa paste, the juice of half the lemon, salt, and black pepper. Rub this marinade over the stuffed quail and let them marinate for at least 30 minutes.
Serve
Remove the quail from the grill and let them rest for a few minutes. Squeeze fresh lemon juice over the top before serving.