800g Game Farm Quail Breast Fillets, halved
2 teaspoons dried mint
2 teaspoons crushed black pepper
3 cloves garlic, crushed
1 large lemon, peeled and flesh finely chopped
2 tablespoons olive oil
salt and pepper to taste
1 red capsicum, cut into 2cm dice
1 red onion, cut into a large dice
250g haloumi, cut into 12 pieces
12 medium fresh bay leaves

Feta sauce
300g danish feta, crumbled
1 clove garlic, crushed
1/4 cup chopped basil
2 tablespoons lemon juice
3 tablespoons olive oil
greek pitta bread
olive oil for brushing


Combine quail with mint, garlic and lemon flesh. Add oil and mix well; season with salt and pepper. Marinate for one hour, if time permits. Thread two Quail Breast Fillet pieces onto a skewer, followed by a piece of capsicum, and then with another two pieces of quail. Thread a piece of onion and haloumi and finish with another two pieces of Quail Breast Fillets and a bay leaf. Brush skewers with any left over marinade and set aside. To make the feta sauce; place feta, garlic, basil and lemon juice into the bowl of a food processor and process until smooth. Add oil and mix until sauce is smooth and runny. Heat a char-grill or barbecue plate over medium high heat. Cook kebabs for three minutes each side or cook to your liking. During the last five minutes of cooking, brush pitta bread with oil and cook on barbecue for one minute each side or until warm. Serve kebabs drizzled with feta sauce and warm pitta bread to mop up the juices.


You will need 12 x 20cm bamboo skewers, soaked in cold water for 30 minutes