Calamari Souvlaki


  • 600g cleaned calamari tubes, cut into 4cm pieces
  • 3 large tomatoes, cut into 3cm pieces
  • 2 red capsicums, seeds removed, cut into 3cm pieces
  • 1 tbs finely chopped dill fronds
  • 2 tbs finely chopped flat-leaf parsley leaves
  • 2 tsp dried oregano
  • 1 tsp dried chilli flakes
  • 1/4 cup (60ml) extra virgin olive oil
  • Lemon wedges, to serve


  1. Preheat a barbecue or chargrill pan to medium-high heat.
  2. Alternately thread calamari, tomato and capsicum pieces onto the skewers.
  3. Combine dill, parsley, oregano and chilli flakes in a bowl, then divide between two bowls.
  4. Combine half the herb mixture with the oil, then brush over skewers.
  5. Grill the skewers, turning, for 4-5 minutes until calamari is cooked and slightly charred.
  6. Scatter skewers with remaining herb mixture and serve with lemon wedges.

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