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Quail Kabob with Molasses, Orange Juice, Ginger and Garlic

6 quail -- boned
6 cremini mushrooms
1 orange -- sliced 3/4" thick
1/8 cup pickled ginger slices
6 elephant garlic cloves -- roasted
fresh basil -- for garnish
2 skewers
3/4 cup molasses
3/4 cup orange juice
3 garlic cloves -- minced
1 tablespoon grated ginger
salt -- to taste
freshly ground black pepper -- to taste

Mix all marinade ingredients well. Marinade quail and mushrooms in refrigerator overnight. Let sit for 1 hour at room temperature.

Skewer quail, orange slices, ginger, mushrooms, and garlic, evenly amongst metal skewers, 3 quail per kabob. Brush skewers with marinade.

Grill, over pecan wood, for 5 minutes on each side.

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