Home / Azerbaijan / Barbecued game bird in Azerbaijani style

Barbecued game bird in Azerbaijani style

Qızardılmış ov quşu - Barbecued game bird
Game birds – partridge, pheasant, grouse or quail – are a traditional feature of Azerbaijani cuisine.

Smaller varieties of game bird, such as the quail or francolin, are often cooked on a barbecue, as in this recipe. The birds can also be cooked under the grill, but will lose the smoky flavour.

Preparation time: 20 min
Cooking time: 10-15 mins
Serves: 4-5


  • small game birds (francolin or quail), at least 1 per person
  • sour cream
  • salt & pepper
  • For the garnish:
  • onions
  • tomatoes
  • cucumbers
  • a few sprigs of fresh coriander and parsley


  • Pluck and wash the game birds. Rub salt & pepper into the birds and smear them all all over with sour cream.
  • Put on a spit and roast over hot charcoals for 4 to 5 minutes on either side until cooked through. A larger bird will take longer to cook.
  • Garnish with the onion, tomatoes, cucumber and herbs.

About Farid