Opa! Roasted Quail

4     1 Hour     Smoke     Apple

I love the creamy, cucumber-fresh flavor of tzatziki sauce. You rarely find it around American barbecue because it’s typically paired with gyros or lamb. Here is a good opportunity to include it in a simple smoked quail recipe. It’s a delicious way to add some Greek flavor to the grill.

For the tzatziki sauce

1 lemon, juiced

2 cups plain whole milk Greek yogurt

4 garlic cloves, finely minced

1 cucumber, seeded and finely chopped

2 tablespoons finely chopped onion

1 tablespoon chopped fresh dill

1 teaspoon salt

½ teaspoon freshly ground black pepper

For the quail

4 whole quail

2 tablespoons olive oil

3 tablespoons Greek All-Purpose Rub (found in Rubs & Pastes )

½ cup (1 stick) butter, melted & divided

1 lemon, sliced

2 teaspoons chopped fresh parsley, for serving

1. To make the sauce, in a medium bowl, mix together the lemon juice, yogurt, garlic, cucumber, onion, dill, salt, and pepper until smooth.
2. Refrigerate the sauce until ready to serve.
3. Preheat the smoker to 225°F and add wood.
4. Rub the olive oil over quail and season with Greek All-Purpose Rub on all sides.
5. Place seasoned quail directly on the smoker rack and smoke for 30 minutes.
6. Baste the quail with half of the melted butter and place the lemon slices on top.
7. Continue smoking for about 30 minutes or until the skin is browned and a digital thermometer registers 145°F.
8. Drizzle remaining butter over meat, sprinkle with parsley, and serve with the tzatziki sauce.

Our Greek All-Purpose Rub is one of those go-to spice blends. Use it on lamb, pork, beef, poultry, or even vegetables. The seasoning is lightly salted and well suited to smoke.