Using a sharp knife, pierce each quail
through the breastbone, and flatten out the bird with the palm of your hand. Score
down both sides of the spine and remove the backbone.
Add the sesame seeds, cumin and 2 teaspoons sea salt
to a small frying pan
over medium heat. Toast the spiced salt mixture, stirring frequently, until the sesame seeds are fragrant, about 1 to 2 minutes.
Preheat a barbecue
grill plate to high heat.
Brush each quail evenly with the olive oil and season with salt and pepper, to taste. Grill
the quail, skin side down, until the outside is crisp
and the interior is cooked through, about 5 minutes per side. Sprinkle each quail with a dash
of the spiced salt and a squeeze of lemon juice