Print Options:

Tandoori Quail





Yields
Makes 6 to 8 servings

 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)
Step 1
1

In a large bowl, mix the yogurt, ginger, garlic, tandoori masala, and 1/2 teaspoon salt.

Step 2
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.

Step 3
3

Turn birds in yogurt mixture to coat. Cover and chill at least 30 minutes or up to 1 day.

Step 4
4

To barbecue, place quail on an oiled grill over medium-hot coals or over medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Close lid of gas grill. Cook quail, turning as needed, until skin is well browned and meat at breastbone is still pink (cut to test), 12 to 14 minutes total. Season to taste with salt.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 211Calories from Fat 51
% Daily Value *
Total Fat 12g19%

Saturated Fat 3.4g17%
Cholesterol 77mg26%
Sodium 211mg9%
Total Carbohydrate 3g1%

Dietary Fiber 0.2g1%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.