Serves4
- Active Time:30 min
- Start to Finish:2 1/2 hr
May 2006
The perfume of dried spices combines with fresh cilantro to telegraph the taste of Morocco in an assertive rub that was made for the grill.
-
1
(3-inch) cinnamon stick
-
1
tablespoon
cumin seeds
-
1
tablespoon
coriander seeds
-
1/4
teaspoon
whole black peppercorns
-
3
whole cloves
-
2
tablespoons
paprika (not hot)
-
1/2
teaspoon
cayenne
-
2
teaspoons
ground ginger
-
1
teaspoon
salt
-
2
cups
coarsely chopped fresh cilantro
-
1
tablespoon
finely chopped garlic
-
1/4
cup
extra-virgin olive oil
-
8
semi-boneless quail
-
Break cinnamon stick in half, then finely grind cinnamon, cumin, coriander, peppercorns, and cloves together in grinder. Transfer spice mixture to a large bowl and whisk in paprika, cayenne, ginger, salt, cilantro, garlic, and oil. Add quail, turning to coat, then transfer to a large sealable plastic bag and marinate, chilled, 2 hours.
-
Thirty minutes before cooking, prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see "
Grilling Procedure."
-
Arrange 2 quail on a work surface side by side, breast sides up, with drumsticks closest to you. Horizontally thread 1 skewer through drumsticks and the lower carcasses of birds. Thread a second skewer, parallel to first, through wings and upper carcasses, then arrange quail so that there is 1 inch of space between the birds. Repeat procedure on remaining quail, 2 at a time.
-
Lightly season quail with salt, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over once, 5 to 6 minutes total. Serve quail with lemon wedges.
Cooks' note: If you can't grill outdoors, quail can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderate heat.
