1.Rinse quails under cold water and pat dry inside and out with absorbent paper. Discard necks from quails. Using kitchen scissors, cut along each side of each quail’s backbone; discard backbones. Skewer each quail lengthways with two skewers.
2.In a small bowl, combine rind, juice, ginger, turmeric, oil, honey and paprika.
3.Cook quail for about 15 minutes (or until cooked) on heated oiled grill plate (or grill or barbecue), basting with orange mixture.
4.Cook orange wedges on heated oiled grill plate for last 10 minutes of quails’ cooking time.
5.Serve quail with orange wedges and rocket.