In a bowl, mix the lemon zest, onion, garlic, paprika and 2 tablespoons of lemon juice and season the mixture. The quail with the mixture. Move the quail to a large skillet with oil and cook about 10 minutes on each side.
Add remaining lemon mixture, pour hot broth, cover the pan and cook everything for about 15 minutes.
Then pass quail to a pre-heated serving dish. Mix yogurt with cooking juices and stir in the remaining lemon juice to taste. Cook until the sauce has thickened and serve it with the quail.