Herb-Crusted Quail

Herb-Crusted Quail is a delightful fusion of traditional Indian spices and Paleo principles, offering a tender and flavorful dish. The aromatic herb crust enhances the natural flavor of the quail, making it an exquisite choice for a barbecue meal.

Ingredients

• Quail - 2 whole, cleaned
• Olive oil - 2 tablespoons
• Fresh coriander - 1/4 cup, chopped
• Fresh mint - 1/4 cup, chopped
• Fresh parsley - 1/4 cup, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat your grill or barbecue to medium-high heat.
2. In a mixing bowl, combine the chopped coriander, mint, parsley, minced garlic, grated ginger, cumin, coriander, turmeric, red chili powder, salt, and black pepper.
3. Add the olive oil and lemon juice to the herb mixture and stir well to form a paste.
4. Rub the herb paste all over the quails, ensuring they are evenly coated.
5. Let the quails marinate for at least 15 minutes to allow the flavors to penetrate.
6. Place the quails on the grill and cook for about 10-12 minutes on each side, or until the internal temperature reaches 74°C (165°F) and the skin is crispy.
7. Remove the quails from the grill and let them rest for 5 minutes before serving.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 110 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in herbs, providing antioxidants and anti-inflammatory properties.

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