- 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
- 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.