Tandoori Marinated Quail

Ingredients

• 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

Instructions

1. 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.
2. Transfer the marinade to a very large resealable plastic bag and add the quail.
3. Seal the bag, pressing out the air, and turn to coat.
4. Refrigerate the quail for at least 8 hours or overnight.
5. Remove the quail from the marinade and let stand at room temperature for 30 minutes.
6. Light a grill and oil the grates.
7. 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.
8. Transfer the quail to a platter, garnish with cilantro leaves and serve.