Grilled Charmoula Quail Recipe

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Grilled Charmoula Quail
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Ingredients
14
Count
Nutrition
158
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. 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.
  2. Thirty minutes before cooking, prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure, below.
  3. 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.
  4. 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.
  5. Cooks' notes: · 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. · Grilling Procedure. Direct-Heat Grilling Instructions: If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes after lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: when you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe. · Indirect-Heat Grilling Instructions: If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out across bottom rack, leaving free of coals a space slightly larger than the size of the item to be grilled, and banking coals across the remaining space so that coals are about 3 times higher against side of grill (you may have to add additional unlit charcoal). See Direct-Heat Grilling Instructions, above, to determine heat. If using a gas grill, preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe. Just before grilling, turn off 1 burner (middle burner if there are 3).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 157.67 Kcal (660 kJ)
Calories from fat 144.89 Kcal
% Daily Value*
Total Fat 16.1g 25%
Cholesterol 0.13mg 0%
Sodium 594.16mg 25%
Potassium 179.71mg 4%
Total Carbs 4.52g 2%
Sugars 0.52g 2%
Dietary Fiber 2.24g 9%
Protein 1.23g 2%
Vitamin C 3.5mg 6%
Vitamin A 0.1mg 2%
Iron 2.1mg 12%
Calcium 40.7mg 4%
Amount Per 100 g
Calories 463.27 Kcal (1940 kJ)
Calories from fat 425.71 Kcal
% Daily Value*
Total Fat 47.3g 25%
Cholesterol 0.39mg 0%
Sodium 1745.74mg 25%
Potassium 528.02mg 4%
Total Carbs 13.27g 2%
Sugars 1.52g 2%
Dietary Fiber 6.59g 9%
Protein 3.62g 2%
Vitamin C 10.1mg 6%
Vitamin A 0.2mg 2%
Iron 6.3mg 12%
Calcium 119.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

Bad Points

  • High in Sodium

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