• Ingredients: 18
  • Serves: 4
  • Prep: 30 min
  • Bake: 2 1/2 hr

Grilled charmoula quail with accompaniment: lemon wedges. To make this grilled charmoula quail for 4 persons you will need 30 min for preaparation and 2 1/2 hr for baking.


  • Accompaniment: lemon wedges


  • 2 tbsps. olive oil
  • 2 tbsps. fresh lemon juice
  • 1 tbsp. honey
  • 2 beets, boiled, peeled, cut into 1/3-inch cubes
  • 1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
  • 1 cup chopped red onion
  • 1/4 cup chopped pitted green Greek olives


  • Nonstick vegetable oil spray
  • 4 large cracked-wheat hamburger buns, split horizontally
  • 1 1/3 cups thinly sliced Bibb lettuce
  • Mayonnaise


  • Equipment: an ice cream maker
  • Accompaniment: lemon-almond tuiles

Fontina toast and assembly:

  • 2 tbsps. unsalted butter
  • 2 slices brioche, quartered
  • 4 oz. Fontina cheese, grated
  • 1 tbsp. chopped fresh chives


  1. Step 1 Break cinnamon stick in half, then finely grind cinnamon, cumin, coriander, peppercorns, and cloves together in grinder.
  2. Step 2 Transfer spice mixture to a large bowl and whisk in paprika, cayenne, ginger, salt, cilantro, garlic, and oil.

    For this step you will need

  3. Step 3 Add quail, turning to coat, then transfer to a large sealable plastic bag and marinate, chilled, 2 hours.
  4. Step 4 Thirty minutes before cooking, prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see “Grilling Procedure,” below.
  5. Step 5 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.
  6. Step 6 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.
  7. Step 7 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.