Tandoori Marinated Quail Recipe

Name: Tandoori Marinated Quail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Transfer the marinade to a very large resealable plastic bag and add the quail.
3
Seal the bag, pressing out the air, and turn to coat.
4
Refrigerate the quail for at least 8 hours or overnight.
5
Remove the quail from the marinade and let stand at room temperature for 30 minutes.
6
Light a grill and oil the grates.
7
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.
8
Transfer the quail to a platter, garnish with cilantro leaves and serve.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup plain whole-milk Greek yogurt, 2 tablespoons fresh lemon juice, 2 tablespoons fresh lime juice, 1 tablespoon finely grated fresh peeled ginger, and more.

Yes, Tandoori Marinated Quail falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Marinated Quail

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