Grilled Charmoula Quail

Ingredients

• 1 tablespoon coriander seeds 
• 8  quail 
• 1 stick cinnamon (3-inch)
• 1 tablespoon garlic finely chopped
• 3  cloves whole
• 2 cups cilantro leaves fresh coarsely chopped
• 1 teaspoon salt 
• 0.3 cup olive oil extra virgin extra-virgin
• 0.3 teaspoon peppercorns whole black
• 0.5 teaspoon ground pepper 
• 2 tablespoons paprika hot (not )
• 1 tablespoon cumin seeds 
• 4 servings lemon wedges 
• 2 teaspoons ground ginger 
• 8  frangelico 

Equipment

• bowl
• whisk
• grill
• ziploc bags
• skewers
• grill pan

Directions

1. Break cinnamon stick in half, then finely grind cinnamon, cumin, coriander, peppercorns, and cloves together in grinder.
2. Transfer spice mixture to a large bowl and whisk in paprika, cayenne, ginger, salt, cilantro, garlic, and oil.
3. Add quail, turning to coat, then transfer to a large sealable plastic bag and marinate, chilled, 2 hours.
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. 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.
6. 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.
7. Serve quail with lemon wedges.
8. · If you can't grill outdoors, quail can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderate heat.
9. · Grilling Procedure. Direct-
10. Hot: when you can hold your hand there for 1 to 2 seconds
11. Medium-hot: 3 to 4 seconds
12. Low: 5 to 6 seconds
13. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
14. · Indirect-
15. Heat Grilling Instructions: If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out across bottom rack, leaving free of coals a space slightly larger than the size of the item to be grilled, and banking coals across the remaining space so that coals are about 3 times higher against side of grill (you may have to add additional unlit charcoal). See Direct-
16. Heat Grilling Instructions, above, to determine heat. If using a gas grill, preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe. Just before grilling, turn off 1 burner (middle burner if there are 3).