Tandoori Marinated Quail

• 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

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.

milk, lemon juice, lime juice, ginger, garlic, hot paprika, ground coriander, ground cumin, ground turmeric, cilantro, kosher salt, vegetable oil, freshly ground pepper

Taken from www.foodandwine.com/recipes/tandoori-marinated-quail (may not work)