Saffron Yogurt Grilled Quail
Smoky grilled quail marinated in saffron-bloomed yogurt for tender, golden skin.
Dietary
Keto, Wheat free, Nut free, Halal
Allergens
Dairy
Whole quail are butterflied and soaked in a saffron and lemon-spiked yogurt marinade, then grilled hot and fast until the skin chars lightly and the meat stays juicy. The yogurt tenderizes the small birds while the saffron lends a floral, golden hue reminiscent of Persian grilling traditions. Serve as a dinner party appetizer or main alongside rice and grilled vegetables.
Ingredients
- 8 whole quail, butterflied
- 1 cup plain whole-milk yogurt
- 1/2 teaspoon saffron threads
- 2 tablespoons warm water
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon grated yellow onion
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 lemon, cut into wedges, for serving
Method
-
Toast the saffron threads briefly in a dry small pan over low heat for about 15 seconds until fragrant, then crumble into the warm water and let bloom for 10 minutes.
-
In a large bowl, whisk together the yogurt, bloomed saffron with its water, lemon juice, olive oil, garlic, grated onion, salt, pepper, and cumin.
-
Add the butterflied quail to the marinade, turning to coat each bird thoroughly on both sides.
-
Cover and refrigerate to marinate for at least 3 hours, or up to overnight.
-
Remove the quail from the refrigerator and let sit at room temperature for 20 minutes before grilling.
-
Preheat a grill to medium-high heat, around 450°F, and scrape the grates clean.
-
Shake excess marinade off the quail and place them skin-side down on the grill, flattening gently with a spatula.
-
Grill the quail for 5 minutes per side, turning once, until the skin is charred in spots and the juices run clear.
-
Transfer the quail to a platter and let rest for 5 minutes.
-
Sprinkle with chopped parsley and serve with lemon wedges.
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Saffron Yogurt Grilled Quail
Whole quail are butterflied and soaked in a saffron and lemon-spiked yogurt marinade, then grilled hot and fast until the skin chars lightly and the meat stays juicy. The yogurt tenderizes the small birds while the saffron lends a floral, golden hue reminiscent of Persian grilling traditions. Serve as a dinner party appetizer or main alongside rice and grilled vegetables.
4 hr 4 servings 310 cal
Ingredients
- 8 whole quail, butterflied
- 1 cup plain whole-milk yogurt
- 1/2 teaspoon saffron threads
- 2 tablespoons warm water
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon grated yellow onion
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 lemon, cut into wedges, for serving
Method
- 1
Toast the saffron threads briefly in a dry small pan over low heat for about 15 seconds until fragrant, then crumble into the warm water and let bloom for 10 minutes.
- 2
In a large bowl, whisk together the yogurt, bloomed saffron with its water, lemon juice, olive oil, garlic, grated onion, salt, pepper, and cumin.
- 3
Add the butterflied quail to the marinade, turning to coat each bird thoroughly on both sides.
- 4
Cover and refrigerate to marinate for at least 3 hours, or up to overnight.
- 5
Remove the quail from the refrigerator and let sit at room temperature for 20 minutes before grilling.
- 6
Preheat a grill to medium-high heat, around 450°F, and scrape the grates clean.
- 7
Shake excess marinade off the quail and place them skin-side down on the grill, flattening gently with a spatula.
- 8
Grill the quail for 5 minutes per side, turning once, until the skin is charred in spots and the juices run clear.
- 9
Transfer the quail to a platter and let rest for 5 minutes.
- 10
Sprinkle with chopped parsley and serve with lemon wedges.
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