Grilled Quail With Garlic Sauce

• 12 None quails (about 4 lbs)
• 1 clove garlic, sliced
• 2 tsp finely grated lemon peel
• 1/4 cup olive oil
• 1 None red onion, thinly sliced
• 2 medium tomatoes, seeded and thinly sliced
• 1 cup firmly packed fresh flat-leaf parsley leaves
• 2 tsp sumac
• None None FOR THE GARLIC SAUCE
• 9 cloves garlic, quartered
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 cup olive oil

1. Cut along both sides of the backbones of quail. Remove and discard backbone. Open quail out and place breast-side up on a cutting board. Press firmly to flatten.
2. Combine garlic, lemon peel and oil in large shallow dish. Place quail in dish; rub with oil mixture. Cover and refrigerate for several hours or overnight.
3. For the garlic sauce, blend or process garlic, lemon juice and salt until finely chopped. With motor operating, add oil in a thin, steady stream until smooth. Reserve half of the sauce for serving.
4. Preheat the grill on medium heat. Brush quail with remaining garlic sauce. Grill in batches for 15 mins, or until cooked through.
5. Combine onion, tomatoes, parsley and sumac in serving platter. Serve quail on salad with reserved garlic sauce.

clove garlic, lemon peel, olive oil, red onion, tomatoes, parsley, sumac, garlic sauce, garlic, lemon juice, salt, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/35297 (may not work)