- 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
- Kosher salt
- Vegetable oil
- 8 partially boned quail, halved lengthwise
- Freshly ground pepper
- 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.
Indian lime pickles, available at Indian markets.
Try a moderately sweet Riesling from Oregon or New York's Finger Lakes that can handle both heat and tang.