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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.