Afghan Grilled Quail


Preparation info
  • Serves


    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

If you’ve always found quail to be a little on the dry side, this recipe is for you. The spiced yogurt marinade makes the birds exceptionally moist and succulent. The only “difficult” thing is remembering to drain the yogurt ahead of time. By the way, even if you don’t like quail, you can enjoy this dish. The marinade makes a wonderful dip for crudités. This recipe was inspired by a New York restaurant called Khyber Pass.