Recipe

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• 18 cardamom pods
• 3 garlic cloves, roughly chopped
• 1 tbsp salt
• 2 tbsp oregano, fresh
• 1/3 cup olive oil
• 4 cornish hens , butterflied (3/4 to 1 lb each)
• fresh ground black pepper

• 1 Pound the cardamom pods to loosen the husks. Use a mortar and pestle to pound the seeds, releasing their flavor. Add the garlic, salt, and oregano; and continue to pound until the ingredients are well mixed.
• 2 Add 3 tablespoons of olive oil, and continue to crush until you have a smooth paste.
• 3 Rub 3/4 of the paste over the hens, making sure you cover all of their surfaces.
• 4 Mix the remaining paste with the remaining olive oil, and pour over the birds, reserving a little bit to baste with while grilling.
• 5 Cover and marinate for at least four and up to eight hours, turning occasionally.
• 6 Preheat a grill to high.
• 7 Season the birds with plenty of pepper, then place on the grill and sear being careful of flare-ups, until the skin is golden.
• 8 Move the birds to indirect heat, and grill until completely cooked, basting with the reserved marinate during the last few minutes of cooking.