These grilled quail are seasoned with a super-simple spiced yogurt marinade, which gives them delicious char on the outside and keeps the meat juicy within.
Slideshows: Indian Recipes
1 cup plain whole-milk Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon finely grated fresh peeled ginger
2 garlic cloves, finely grated
1 tablespoon hot paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
3 tablespoons finely chopped cilantro, plus cilantro leaves for garnish
8 partially boned quail, halved lengthwise
Freshly ground pepper
How to Make It
In a medium bowl, whisk the yogurt with the lemon juice, lime juice, ginger, garlic, hot paprika, coriander, cumin, turmeric, chopped cilantro, 2 teaspoons of salt and 1 tablespoon of oil. Transfer the marinade to a very large resealable plastic bag and add the quail. Seal the bag, pressing out the air, and turn to coat. Refrigerate the quail for at least 8 hours or overnight.
Remove the quail from the marinade and let stand at room temperature for 30 minutes.
Light a grill and oil the grates. Lightly season the quail with salt and pepper and grill over moderately high heat, turning once, until the breast meat is barely pink, 8 to 10 minutes. Transfer the quail to a platter, garnish with cilantro leaves and serve.
Variation Marinate eight 6- to 8-ounce whole chicken legs overnight. Grill over moderate heat, turning occasionally, until cooked through, 35 to 40 minutes.
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