Tandoori Quail Recipe
Summary
MethodBarbecued
Ingredients
| 1/2 cup plain nonfat or low-fat yogurt | ||
| Minced ginger | 1/4 Cup (16 tbs) | |
| Garlic | 2 Tablespoon, minced | |
| Tandoori masala | 4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 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.
Chef
