Tandoori Quail

submitted by food.chat

Makes 6 to 8 servings.

1/2 cup plain nonfat or low-fat yogurt
1/4 cup minced fresh ginger
2 tablespoons minced garlic
4 teaspoons tandoori masala
About 1/2 teaspoon salt
6 to 8 quail (about 1/4 lb. each)

In a large bowl, mix the yogurt, ginger, garlic, tandoori masala, and 1/2
teaspoon salt. 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.
Turn birds in yogurt mixture to coat. Cover and chill at least 30 minutes
or up to 1 day. To barbecue, place quail on an oiled grill over
medium-hot coals or over medium-high heat on a gas grill (you can hold
your hand at grill level only 3 to 4 seconds). Close lid of gas grill.
Cook quail, turning as needed, until skin is well browned and meat at
breastbone is still pink (cut to test), 12 to 14 minutes total. Season to
taste with salt.

Calories 211(51% From Fat); Fat 12g (Sat 3.4g); Protein 21g; Cholesterol
77mg; Sodium 211mg; Fiber
0.2g; Carbohydrate 3g



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