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Add a photoServings: 6
Ingredients
- 1/2 c. plain nonfat or possibly low-fat yogurt
- 1/4 c. chopped fresh ginger
- 2 Tbsp. chopped garlic
- 4 tsp Tandoori Masala (see recipe)
- 1/2 tsp salt - (about)
- 6 x quail - (to 8)
- Â Â (abt 1/4 lb ea)
Directions
- In a large bowl, mix the yogurt, ginger, garlic, tandoori masala, and 1/2 tsp. salt.
- Rinse quail and pat dry. Using poultry shears or possibly 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 mix to coat. Cover and refrigerateat least 30 min or possibly up to 1 day.
- To barbecue, place quail on an oiled grill over medium-warm coals or possibly 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, till skin is well browned and meat at breastbone is still pink (cut to test), 12 to 14 min total. Season to taste with salt.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 6 servings | |
| Calories 706 | |
| Calories from Fat 397 | 56% |
| Total Fat 43.96g | 55% |
| Saturated Fat 12.33g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 277mg | 92% |
| Sodium 388mg | 16% |
| Potassium 813mg | 23% |
| Total Carbs 1.48g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.09g | 0% |
| Protein 71.78g | 115% |
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