{"id":1674,"date":"2025-10-18T10:17:14","date_gmt":"2025-10-18T10:17:14","guid":{"rendered":"https:\/\/www.savoryscroll.com\/?post_type=recipe&p=1674"},"modified":"2026-01-17T13:19:31","modified_gmt":"2026-01-17T13:19:31","slug":"grilled-quail-with-pomegranate-glaze-on-naan","status":"publish","type":"recipe","link":"https:\/\/www.savoryscroll.com\/index.php\/recipe\/grilled-quail-with-pomegranate-glaze-on-naan\/","title":{"rendered":"Grilled Quail with Pomegranate Glaze on Naan"},"content":{"rendered":"\n

I swear, the first time I made this, I felt like I was eating something straight off a fancy restaurant menu, but in reality I was just standing over the stove in my hoodie. <\/p>\n\n\n\n

The quail gets all smoky and tender from the grill, and then you hit it with that sticky sweet pomegranate glaze that tastes like autumn dressed in jewelry. <\/p>\n\n\n\n

Wrap it all in warm buttery naan with a swipe of yogurt and a handful of fresh cilantro and it feels way fancier than it actually is. <\/p>\n\n\n\n

I make this for guests when I want them to think I put in a ton of effort even though it is honestly pretty simple.<\/p>\n\n\n\n\n\n

Ingredients<\/strong><\/h2>\n\n\n\n
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For the quail<\/strong><\/h3>\n\n\n\n

4 quail breasts
2 tablespoons olive oil
1 teaspoon salt
Half a teaspoon black pepper
1 teaspoon smoked paprika
Half a teaspoon cumin<\/p>\n\n\n\n

For the glaze<\/strong><\/h3>\n\n\n\n

1 cup pomegranate juice
Quarter cup honey
2 tablespoons balsamic vinegar
Quarter teaspoon cinnamon
Quarter teaspoon salt
Small pinch chili flakes if you want a kick<\/p>\n\n\n\n

For building the sandwich<\/strong><\/h3>\n\n\n\n

4 small naan breads
2 tablespoons butter
Half cup plain Greek yogurt
1 cup fresh cilantro
Quarter cup pomegranate arils if you want them to sparkle a bit<\/p>\n\n\n\n

Making the glaze<\/strong><\/h2>\n\n\n\n

I throw the pomegranate juice, honey, balsamic, cinnamon, salt, and chili flakes into a little pot and let it simmer. <\/p>\n\n\n\n

It takes around 15 minutes to get thick and syrupy. Your kitchen is gonna smell like sweet tangy candy. <\/p>\n\n\n\n

I pull it off the heat once it coats the back of a spoon and let it chill for a minute.<\/p>\n\n\n\n

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Seasoning and grilling the quail<\/strong><\/h2>\n\n\n\n

I pat the quail dry, rub it down with olive oil, salt, pepper, paprika, and cumin. I let it sit just for ten minutes so it soaks in a bit. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Then I heat my grill pan until it is good and hot. Two to three minutes per side is enough. <\/p>\n\n\n\n

I brush some glaze on during the last minute so it sticks like caramel. <\/p>\n\n\n\n

I let it rest for five minutes before slicing it up.<\/p>\n\n\n\n

Toasting the naan<\/strong><\/h2>\n\n\n\n

I spread butter on both sides of the naan and heat it in a skillet until it is warm and just barely crisp. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

if I am lazy I just toss them in the oven for a few minutes.<\/p>\n\n\n\n

Assembling<\/strong><\/h2>\n\n\n\n

I spread yogurt on one side of each naan. <\/p>\n\n\n\n

I pile on the sliced quail, drizzle more glaze all over it, then throw on a handful of cilantro. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If I am trying to show off I sprinkle pomegranate arils so it looks jewel studded. <\/p>\n\n\n\n

You can fold it like a taco or leave it open faced. Depends how messy you feel like being.<\/p>\n\n\n\n

Serving<\/strong><\/h2>\n\n\n\n

I like it warm right off the pan. Sometimes I pair it with a salad with figs or roasted sweet potatoes. If I am drinking wine I go for Pinot Noir. <\/p>\n\n\n\n

If not I mix pomegranate juice with sparkling water and pretend it is a cocktail.<\/p>\n\n\n\n

Leftovers<\/strong><\/h2>\n\n\n\n

I keep the glaze and quail in separate containers in the fridge. <\/p>\n\n\n\n

They last around three days. I reheat the quail at 350 for five minutes. <\/p>\n\n\n\n

I always use fresh yogurt and cilantro when I rebuild it so it tastes bright again. Naan stays soft for a day or I just freeze some extra.<\/p>\n\n\n\n

Tips I Learned the Hard Way<\/strong><\/h2>\n\n\n\n

If you cannot find quail just use chicken breast or Cornish hen. The glaze is even better if you make it the day before. <\/p>\n\n\n\n

Pita works too if you have no naan. If you cannot handle spice just leave out the chili flakes. <\/p>\n\n\n\n

Sometimes I marinate the quail early so when dinner time hits I only have to grill and assemble.<\/p>\n","protected":false},"excerpt":{"rendered":"

I swear, the first time I made this, I felt like I was eating something straight off a fancy restaurant menu, but in reality I was just standing over the stove in my hoodie. The … <\/p>\n","protected":false},"author":1,"featured_media":1675,"comment_status":"open","ping_status":"closed","template":"","meta":[],"recipe-course":[107],"recipe-cuisine":[118],"recipe-cooking-method":[1316,335,167,147],"recipe-tag":[1472,1471,1470,1469,1468],"recipe-key":[1475,1474,1473],"recipe-badge":[618,337,1476,1477],"recipe-dietary":[127],"class_list":["post-1674","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-course-sandwiches","recipe-cuisine-middle-eastern","recipe-cooking-method-assembled","recipe-cooking-method-grilling","recipe-cooking-method-simmer","recipe-cooking-method-stovetop","recipe-tag-easy-gourmet-dinner","recipe-tag-fall-entertaining","recipe-tag-naan-wraps","recipe-tag-pomegranate-glaze","recipe-tag-quail-recipes","recipe-key-fall-wrap-recipe","recipe-key-pomegranate-glazed-quail","recipe-key-smoky-quail-wrap","recipe-badge-30-minute-meal","recipe-badge-crowd-pleaser-2","recipe-badge-fancy-looking","recipe-badge-freezer-friendly-glaze","recipe-dietary-high-protein"],"_links":{"self":[{"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe\/1674","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/comments?post=1674"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/media\/1675"}],"wp:attachment":[{"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/media?parent=1674"}],"wp:term":[{"taxonomy":"recipe-course","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-course?post=1674"},{"taxonomy":"recipe-cuisine","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-cuisine?post=1674"},{"taxonomy":"recipe-cooking-method","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-cooking-method?post=1674"},{"taxonomy":"recipe-tag","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-tag?post=1674"},{"taxonomy":"recipe-key","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-key?post=1674"},{"taxonomy":"recipe-badge","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-badge?post=1674"},{"taxonomy":"recipe-dietary","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-dietary?post=1674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}