The perfume of dried spices combines with fresh cilantro to telegraph the taste of Morocco in an assertive rub that was made for the grill.
Ingredients
1 (3-inch) cinnamon stick
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1/4 teaspoon whole black peppercorns
3 whole cloves
2 tablespoons paprika (not hot)
1/2 teaspoon cayenne
2 teaspoons ground ginger
1 teaspoon salt
2 cups coarsely chopped fresh cilantro
1 tablespoon finely chopped garlic
1/4 cup extra-virgin olive oil
8 semi-boneless quail
Special equipment: 8 (12-inch) wooden skewers, soaked in warm water 1 hour; an electric coffee/spice grinder
Accompaniment: lemon wedges
Directions
Break cinnamon stick in half, then finely grind cinnamon, cumin, coriander, peppercorns, and cloves together in grinder. Transfer spice mixture to a large bowl and whisk in paprika, cayenne, ginger, salt, cilantro, garlic, and oil. Add quail, turning to coat, then transfer to a large sealable plastic bag and marinate, chilled, 2 hours.
Thirty minutes before cooking, prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
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. 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. Repeat procedure on remaining quail, 2 at a time.
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. Serve quail with lemon wedges.
