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Tandoori Quail

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  Plain nonfat yogurt/Low fat yoghurt 1⁄2 Cup (8 tbs)
  Minced ginger 1⁄4 Cup (4 tbs)
  Minced garlic 2 Tablespoon
  Tandoori masala 4 Teaspoon
  Salt 1⁄2 Teaspoon
  Quail 2 Pound (Eight 1/4 Pound Pieces)

1. In a large bowl, mix the yogurt, ginger, garlic, tandoori masala, and 1/2 teaspoon salt.
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. 3- Turn birds in yogurt mixture to coat. Cover and chill at least 30 minutes or up to 1 day.
4. To barbecue, place quail on an oiled grill over medium-hot coals or over medium-high heat on a gas grill.

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