Name: Grilled quail (Yamam mashwi)
Yield: 1
Ingredients: 8 jumbo quails; 1 1/2 tsp cumin seeds; 1 1/2 tsp coriander seeds; 3 cloves garlic, crushed; Pinch of cayenne; 0.63 gm ground cinnamon; 1.25 gm sweet paprika; 62.50 ml coriander leaves, plus extra, to serve; 80ml (1/3 cup) olive oil; Lemon cheeks, to serve

Grilled quail (Yamam mashwi)

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Impressive exotic quail dish.

Ingredients:

8 jumbo quails
1 1/2 tsp cumin seeds
1 1/2 tsp coriander seeds
3 cloves garlic, crushed
Pinch of cayenne
0.63 gm ground cinnamon
1.25 gm sweet paprika
62.50 ml coriander leaves, plus extra, to serve
80ml (1/3 cup) olive oil
Lemon cheeks, to serve

Instructions:

Trim the backbone from each quail using kitchen scissors and discard. Skewer each half and place in a shallow dish.
In a small frying pan, toast the seeds over medium heat until fragrant. Once cooled, combine them in a food processor with garlic, the rest of the spices, and coriander leaves, and process until finely ground. Add oil and 1 teaspoon of sea salt and continue processing until well combined. Pour the marinade over the quails, then refrigerate for a minimum of 2 hours or preferably overnight.
Preheat your barbecue or chargrill to medium heat. Cook the quails for 3 minutes on each side. Serve right away with extra coriander and lemon cheeks.

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