Greek-Style Quail with Yogurt Sauce

• 3/4 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 large shallot, finely chopped
• 6 garlic cloves, 5 finely chopped, 1 grated
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon pepper, plus more for seasoning
• 8 quail (3 1/4 pounds), backbones removed and quail flattened
• Kosher salt
• 3/4 cup plain low-fat Greek yogurt
• 1 scallion, finely chopped
• Warm pita bread, for serving

1. In a large bowl, combine 1/2 cup of the olive oil with the lemon juice, shallot, chopped garlic, oregano, cumin, nutmeg and 1/2 teaspoon of pepper.
2. Add the quail and toss to coat.
3. Cover and marinate in the refrigerator overnight.
4. Preheat the oven to 475.
5. Arrange the quail skin side up on a baking sheet in a single layer.
6. Season with salt and pepper and roast for 9 to 10 minutes, until golden and just cooked through.
7. Transfer the quail to a platter and let rest for 5 minutes.
8. Meanwhile, in a small bowl, stir the yogurt with the scallion, grated garlic and the remaining 1/4 cup of olive oil and season with salt and pepper.
9. Serve the quail with the yogurt sauce and warm pita bread.

extravirgin olive oil, lemon juice, shallot, garlic, oregano, ground cumin, nutmeg, pepper, quail, kosher salt, yogurt, scallion, pita bread

Taken from www.foodandwine.com/recipes/greek-style-quail-with-yogurt-sauce (may not work)