-
1
With poultry shears, cut the backbones of the squabs.
-
2
If you are using quails, split them lengthwise.
-
3
Pull the skin off the squabs or quail, using paper towel to get a better grip.
-
4
Place the squabs or quail, breast side up, on the work surface.
-
5
Press down with the heel of your palm to break the breastbone and flatten.
-
6
If you are using squabs, prick all over with a fork and make diagonal slashes, a half-inch-deep and one-inch-apart, on the meat, along the grain.
-
7
Make a slit with a paring knife in the meat between the thigh and the breast and secure the ends of the leg through the slit.
-
8
Place the squabs or quails in a shallow dish.
-
9
Process all the ingredients of the marinade in a blender or a food processor until they are liquefied.
-
10
Pour the marinade over the squabs or quail.
-
11
Turn and toss to coat thoroughly.
-
12
Cover and marinate at room temperature for 15 minutes, or four hours in the refrigerator (maximum, overnight).
-
13
Take the squabs or quail from the refrigerator at least 30 minutes before cooking.
-
14
Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level.
-
15
Scatter presoaked grapevine cuttings over the coals.
-
16
Lightly brush the racks with oil.
-
17
Coat the squabs or quail lightly with clarified butter and place them breast side down, on rack.
-
18
Barbecue, covered, with the vents open, turning three times, for 17 minutes (15 minutes for quail) or until the meat is cooked medium rare (the meat will be pink near the joints).
-
19
Transfer the squabs or quail to a heated platter and surround with radishes.
-
20
Serve sprinkled generously with lime juice.
