4quailquartered, deboned, and cut into large chunks
4tablespoonsfinely diced green chiles
2tablespoonsthinly sliced fresh basil
1teaspoonred chile powder
Combine all the ingredients in a bowl. Cover with plastic wrap and marinate for 2 days in the refrigerator.
If using wooden skewers, soak them for 30 minutes first. Then skewer the chunks of meat onto four wooden or metal skewers and barbecue for about 6 minutes, rotating and basting with the marinade once (discard any remaining marinade). Alternatively, you can broil the skewers in the oven, though be careful not to overcook them or they will become dry.