الفري المشوي

Wash the quail thoroughly, open it from the back, and clean it from any impurities.

Rub the quail with four crushed garlic cloves to distribute the flavor.

Add half a spoonful of salt and half a spoonful of black pepper.

Add half a spoonful of ground coriander, and a quarter spoonful each of ground cardamom, ground ginger, ground cinnamon, and ground cumin

Add two tablespoons of pomegranate molasses and one tablespoon of lemon juice.

Mix all the ingredients well with the quail to ensure it is fully seasoned

Add 2 tablespoons of olive oil and make sure the marinade is evenly distributed.

Cover the quail and refrigerate it overnight to absorb the flavors.

Before cooking, mix 2 tablespoons of olive oil with 1 tablespoon of pomegranate molasses.

Brush the quail with this mixture for a rich color and enhanced flavor when grilling.

Grill the quail on the griddle, starting with the back side, flipping occasionally until fully cooked and golden brown.