Afghan Grilled Quail
Prep Time: 24 minutes

Ingredients

4 cups�plain whole-milk yogurt
2 teaspoons�hot or sweet paprika
1 teaspoon�salt or �more to taste
1 teaspoon�ground coriander
1/2 teaspoon�cayenne pepper or �more to taste
1/2 teaspoon�curry powder
1/2 teaspoon�ground cumin
1/2 teaspoon�ground turmeric
1/2 teaspoon�freshly ground black pepper
8 �quail (about 2 pounds in all)

Directions

Set a yogurt strainer, or regular strainer lined with a double layer of dampened cheesecloth, over a bowl. Add the yogurt to the strainer and let drain, in the refrigerator, for 2 to 3 hours.

Remove the drained yogurt from the refrigerator and discard the liquid. Transfer the yogurt (it will be semifirm but not dry), to a large nonreactive bowl or baking dish. Add the paprika, 1 teaspoon salt, the coriander, 1/2 teaspoon cayenne, the curry powder, cumin, turmeric, and black pepper and whisk to blend. Taste for seasoning, adding salt and cayenne as necessary; the mixture should be highly seasoned. Set aside while you prepare the quail.

Remove and discard the fat just inside the body cavities. Rinse the quail inside and out, under cold running water, then drain and blot dry with paper towels. Spatchcook ( cut the bones down the back with scissors)the quail.

Add the quail to the bowl with the marinade, turning to coat thoroughly. Cover and let marinate, in the refrigerator, 12 to 24 hours, turning the birds occasionally.

Preheat the grill to high.

When ready to grill, oil the grate. Remove the quail from the marinade and place them, skin side down, on the hot grate. Cook until nicely browned and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh, 4 to 6 minutes per side (8 to 12 minutes in all).

Transfer the quail to serving plates or a platter, and serve immediately.

Ease of preparation: Moderate

Preparation time: 24 hrs marinate

Cook time: 8-12 min

Servings: none