Tandoori Quail

About 1 hour

Makes:
6 to 8 servings

Ingredients:
1/2 cup plain nonfat or low-fat yogurt
1/4 cup minced fresh ginger
2 tablespoons minced garlic
4 teaspoons tandoor masla
About 1/2 teaspoon salt
6 to 8 quails (about 1/4 pound each)

Directions:
1. In a large bowl, mix the yogurt, ginger, garlic, tandoori masala and 1/2 teaspoon salt.

2. 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.

3. Turn birds in yogurt mixture to coat. Cover and chill at least 30 minutes or up to one day.

4. 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.

Nutritional Information:
Per serving: Approx. 211 cal., 51 percent (108 cal.) from fat; 21 g protein; 12 g fat (3.4 g sat.); 3 g carbo (0.2 g fiber); 211 mg sodium; 77 mg chol.Source:
Sunset Recipe Annual 2000