Rinse the quail and pat dry. Rub the inside and outside with salt and pepper and stuff each with a peeled shallot.
Peel the potatoes and celery root and cut into squares of 1 x 4 cm in size (approximately 1/2 x 2 inches). Also, chop the bacon.
Blanch the potatoes and celery root for 3 - 4 minutes in boiling water.
Cut the baguette into 2 cm thick slices (approximately 3/4 inch).
Alternately, thread the baguette slices, celery, bacon, potatoes and quail onto 4 oiled skewers of 18 cm in length (approximately 7 inches).
For the marinade, pluck the leaves of the thyme and rosemary and finely chop with the juniper berries. Stir in the oil and brush the marinade over the kebabs.
Cook on a charcoal grill or household grill, while turning, until golden brown and crispy. Regularly brush with the oil marinade.
Alternatively, cook in a frying pan in some oil.
Serve showered with chopped herbs.