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1
Using a sharp knife, make a 1/4-inch-deep slash in each breast half and thigh of each quail.
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2
Transfer the quail to a large rimmed baking sheet and drizzle with 2 tablespoons of the lemon juice; rub to coat thoroughly.
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3
Season the quail with salt and sprinkle with 2 teaspoons of the paprika over the quail; rub the seasonings into the slashes.
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4
Cover and refrigerate for 1 hour.
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5
In a mini food processor, combine the yogurt, ginger, garlic, wheat germ, garam masala, the 2 tablespoons of vegetable oil, 1 tablespoon of lemon juice and remaining 2 teaspoons of paprika and process until smooth.
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6
Coat the quail with the marinade, cover and refrigerate for 3 hours.
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7
Preheat the oven to 400.
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8
Heat a large grill pan and coat it with vegetable oil.
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9
Grill 4 quail at a time over moderately high heat until nicely charred all over, 5 minutes total.
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10
Transfer the quail to a large rimmed baking sheet.
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11
Repeat with the remaining quail.
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12
Transfer the quail to the oven and roast for about 12 minutes, until an instant-read thermometer inserted in the breasts reads 130 for medium-rare.
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13
In a large bowl, combine the remaining 1 tablespoon of lemon juice with the olive oil and season with salt and pepper.
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14
Add the romaine and red onion and toss.
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15
Mound the salad on plates and top with the quail.
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16
Serve, passing lemon wedges at the table.
