Skewered Birds Thai Style
|Rock cornish game hens/8 squab, 1 pound each/16 to 24 quail (3 to 4 ounce each); thaw birds if frozen||12 Pound, frozen (Eight Pieces, 1 1/2 Pound Each)|
|Minced fresh cilantro||1⁄2 Cup (8 tbs) (Coriander)|
|Freshly ground black pepper||1⁄3 Cup (5.33 tbs)|
|Garlic||24 Clove (120 gm), minced or pressed|
|Thai sauce||1⁄2 Cup (8 tbs)|
Remove poultry necks and giblets; reserve for other uses.
With poultry or kitchen shears, cut birds lengthwise through breastbone and cartilage.
Place birds, skin side up, on a flat surface.
Press firmly, cracking bones slightly so birds lie reasonably flat.
Rinse and pat dry.
Using long skewers (about 18 inches or longer), thread birds by forcing 1 skewer into drumstick, through thigh, under backbone, through second thigh, and out through second drumstick.
Run a second skewer parallel to the first, going through breast, middle section of wing, over backbone, through middle section of the second wing, and out through other side of breast.
Skewers 18 inches long will hold 2 or 3 game hens or squab, or up to 6 quail.
Mash together cilantro, pepper, and garlic.
Rub mixture evenly over birds.
Place birds on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for no more than 2 to 3 seconds).
Cook, turning as needed for even browning.
For rare quail, allow 8 to 10 minutes; for rare squab, allow 12 to 15 minutes; for well-done game hens (meat at thighbone is no longer pink when cut), allow 25 to 30 minutes.
Remove from skewers and serve with Thai Sauce.