Tandoori Quail Recipe
Summary
MethodBarbecued
Ingredients
1/2 cup plain nonfat or low-fat yogurt
1/4 cup minced fresh ginger
2 tablespoons minced garlic
4 teaspoons tandoori masala
About 1/2 teaspoon salt
6 to 8 quail (about 1/4 lb. each)
Directions
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.
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.
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