Grilled Quail Tabbouleh Salad
Marinated quail sits atop a fresh Mediterranean salad with bright, bold flavors
Tabbouleh salad, also spelled tabouli or tabouleh, is a Mediterranean salad that continues to grow in popularity worldwide and especially in the United States. It originated in Lebanon and is basically a parsley and bulgur salad, which is perfect for summertime when temps are reaching upwards of 102 in my home state of Kansas. You can likely find box kits at your local grocery store but if you believe “fresh is best,” here is a simple, refreshing take on this recipe.
The quail marinade is also very simple but when grilled, these birds pair perfectly with this herby, aromatic salad. For the salad dressing, how much lemon juice you want to add will depend on how lemony you want the salad to be. After the initial dressing of the salad, if still bland, sprinkle a little more kosher salt. I recommend coarse sea salt for garnish on the quail, but if you don’t have that, sprinklings of kosher salt on freshly grilled quail will work.
A note on the bulgur: Grind size varies on bulgur. I used Bob’s Red Mill here, which is a medium #2 grind. If you choose another brand or grind, please review that brand’s cooking instructions, as they may vary from those below.
