Qızardılmış ov quşu - Barbecued game bird

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Game birds - partridge, pheasant, grouse or quail - are a traditional feature of Azerbaijani cuisine.

Smaller varieties of game bird, such as the quail or francolin, are often cooked on a barbecue, as in this recipe. The birds can also be cooked under the grill, but will lose the smoky flavour.

Preparation time: 20 min
Cooking time: 10-15 mins
Serves: 4-5

Ingredients

• small game birds (francolin or quail), at least 1 per person
• sour cream
• salt & pepper
• For the garnish:
• onions
• tomatoes
• cucumbers
• a few sprigs of fresh coriander and parsley

Preparation

• Pluck and wash the game birds. Rub salt & pepper into the birds and smear them all all over with sour cream.
• Put on a spit and roast over hot charcoals for 4 to 5 minutes on either side until cooked through. A larger bird will take longer to cook.
• Garnish with the onion, tomatoes, cucumber and herbs.