Tandoori Quail Recipe




 Plain nonfat yogurt/Low fat yoghurt1⁄2 Cup (8 tbs)
 Minced ginger1⁄4 Cup (4 tbs)
 Minced garlic2 Tablespoon
 Tandoori masala4 Teaspoon
 Salt1⁄2 Teaspoon
 Quail2 Pound (Eight 1/4 Pound Pieces)

Nutrition Facts

Serving size: Complete recipe

Calories 1910 Calories from Fat 1001

% Daily Value*

Total Fat 111 g171.2%

Saturated Fat 31.1 g155.3%

Trans Fat 0 g

Cholesterol 689.4 mg

Sodium 3541.7 mg147.6%

Total Carbohydrates 27 g8.9%

Dietary Fiber 3.5 g14.1%

Sugars 7 g

Protein 194 g388%

Vitamin A 44.1% Vitamin C 109.8%

Calcium 31% Iron 203.8%

*Based on a 2000 Calorie diet


1. In a large bowl, mix the yogurt, ginger, garlic, tandoori masala, and 1/2 teaspoon salt.
2, Rinse quail and pat dry. Using poultry shears or a sharp knife, cut out the backbone of each quail. Turn birds skin side up and press with the palm of your
hand to flatten; a few bones will crack. 3- Turn birds in yogurt mixture to coat. Cover and chill at least 30 minutes or up to 1 day.
4. To barbecue, place quail on an oiled grill over medium-hot coals or over medium-high heat on a gas grill.