1. Rinse the grape leaves under cold running water, then let soak in a bowl of cold water to cover for 1 hour, changing the water several times.
2. Preheat a charcoal grill to medium-high.
3. Remove and discard the fat just inside the body cavities of the quail, rinse the quail inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Leave the quail whole. Place a little spice paste in the cavity of each bird rub the remaining spice paste on the skin.
4. Drain the grape leaves and blot dry. Wrap each quail in 5 grape leaves and tie securely with kitchen string.
5. Nestle the wrapped quail in the ashes. Roast until the birds are cooked, 15 to 20 minutes, turning the quail from time to time with tongs. To test for doneness, insert the tip of a metal skewer or sharp knife into the thickest part of a thigh. It should come out very hot to the touch.
6. Serve the quail in the leaves, but since they’ve been in the ashes, the leaves will be inedible, so should be removed before the quail are eaten.
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