Charcoal-Grilled Quail Skewers | Onion-Marinated Quail

Turn the quail breast-side down. Using kitchen shears, cut along both sides of the backbone and remove it. Open the bird and press down on the breastbone with your palm to flatten it. Trim the wing tips and use tweezers to remove any feather stubs from the skin.

Grate the onion, squeeze it through cheesecloth, and mix the juice with the olive oil, salt, black pepper, red pepper flakes, and thyme. Coat both sides of the quail with the marinade, place it in a covered container, and refrigerate.

Thinly slice the onion into crescents and rub it with sumac and parsley. Slide the quail off the skewers onto lavash flatbread and serve with the sumac onions.