Recipes Greek-Style Quail with Yogurt Sauce Be the first to rate & review! Whole quail is especially good for marinating because the little birds pick up so much flavor as they soak. By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Published on December 19, 2014 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 8 Ingredients 3/4 cup extra-virgin olive oil 1 tablespoon fresh lemon juice 1 large shallot, finely chopped 6 garlic cloves, 5 finely chopped, 1 grated 1 1/2 teaspoons dried oregano 1 1/2 teaspoons ground cumin 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon pepper, plus more for seasoning 8 quail (3 1/4 pounds), backbones removed and quail flattened Kosher salt 3/4 cup plain low-fat Greek yogurt 1 scallion, finely chopped Warm pita bread, for serving Directions In a large bowl, combine 1/2 cup of the olive oil with the lemon juice, shallot, chopped garlic, oregano, cumin, nutmeg and 1/2 teaspoon of pepper. Add the quail and toss to coat. Cover and marinate in the refrigerator overnight. Preheat the oven to 475°. Arrange the quail skin side up on a baking sheet in a single layer. Season with salt and pepper and roast for 9 to 10 minutes, until golden and just cooked through. Transfer the quail to a platter and let rest for 5 minutes. Meanwhile, in a small bowl, stir the yogurt with the scallion, grated garlic and the remaining 1/4 cup of olive oil and season with salt and pepper. Serve the quail with the yogurt sauce and warm pita bread. Make Ahead The yogurt sauce can be refrigerated for 2 days. Suggested Pairing Citrusy Sauvignon Blancs from Chile can have a real herbal intensity, nice with these oregano-marinated quail. Rate it Print