Kashmiri quail

Kashmiri quail

By
From
What's for Dinner?
Serves
4-6
Prep
10 mins
Cooking time
10 mins
Photographer
Gorta Yuuki

Quail are easy to spatchcock and deliciously sweet to eat. you will find quails at specialist chicken shops. they are delicious with spices, such as this kashmiri blend.

Ingredients

Quantity Ingredient
125g plain yoghurt
1 teaspoon grated root ginger
1 garlic clove, crushed
1 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon ground white pepper
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons olive oil
6 quails, spatchcocked

Method

  1. Mix the yoghurt with the ginger, garlic, lemon juice, spices, salt and olive oil. Pour over the quail and leave to marinate for up to 2 hours, time permitting.
  2. Heat a barbecue grill until hot. Brush the quails lightly with oil and place on the barbecue, skin-side down. Cook for 5 minutes, rotating once. Turn the quails over and cook for a further 5 minutes, rotating once. Cut in half along the breastbone to serve. Serve with a green salad and some fresh crusty bread.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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