For the most part in Morocco, grilled fare means lamb, but here's a dish for poultry lovers that's fairly bursting with Moroccan spice flavors. Cumin, ginger, paprika, and cilantro combine to transform a commonplace bird into a flame-cooked triumph.
1 medium onion, grated
2 tablespoons chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon hot or sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground white pepper
lemon wedges, for garnish
Combine the onion, parsley, cilantro, lemon juice, oil salt, cumin, paprika, ginger, and pepper in a small bowl and whisk to mix. Pour the mixture over the game hens in the large bowl and turn the birds to coat thoroughly. Cover and let marinate, in the refrigerator, for 1 to 8 hours (the longer the better), turning the birds occasionally.
Preheat the grill, using the two-tiered method.
When ready to cook, oil the grill grate. Remove the game hens from the marinade and arrange, skin side down, on the grate over the hotter section of the grill. The total cooking time will be 25 to 35 minutes.
Transfer the hens to serving plates or a platter and serve immediately, garnished with lemon wedges.
Ease of Preparation: Easy
Preparation Time: 40 min
plus 1-8 hrs to marinate
Cook Time: 25-35 min
Recipe By: Steven Raichlen
From: The Barbecue Bible
Used with permission of Workman Publishing Company