Food Recipes Dinner Poultry Dishes Tandoori Marinated Quail Be the first to rate & review! These grilled quail are seasoned with a super-simple spiced yogurt marinade, which gives them delicious char on the outside and keeps the meat juicy within. Slideshows: Indian Recipes By Tetsu Yahagi Updated on May 24, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Con Poulos Total Time: 45 mins Yield: 4 Ingredients 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 Directions 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. Transfer the marinade to a very large resealable plastic bag and add the quail. Seal the bag, pressing out the air, and turn to coat. Refrigerate the quail for at least 8 hours or overnight. Remove the quail from the marinade and let stand at room temperature for 30 minutes. Light a grill and oil the grates. 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. Transfer the quail to a platter, garnish with cilantro leaves and serve. Notes Variation Marinate eight 6- to 8-ounce whole chicken legs overnight. Grill over moderate heat, turning occasionally, until cooked through, 35 to 40 minutes. Serve With Indian lime pickles, available at Indian markets. Suggested Pairing Try a moderately sweet Riesling from Oregon or New York's Finger Lakes that can handle both heat and tang. Originally appeared: October 2013 Rate It Print