Name: Zesty Calamari Skewers
Yield: Serves 6 to 8
Ingredients: Zest and juice of 1 lemon; ¼ cup [60 ml] extra-virgin olive oil; Lemon wedges, for serving; 4 cups [80 g] baby arugula, for serving; 1 tsp fine sea salt; 2 tsp Urfa pepper; ½ tsp ground cumin; 2½ lb [1.2 kg] calamari bodies, cleaned; ¼ cup [10 g] chopped fresh parsley; 2 garlic cloves, minced

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

These tasty little tidbits give fried calamari a real run for its money—and best of all, there’s no frying or breading involved, making them a much less guilty pleasure and simplifying cleanup, too. If your crew misses a tomatoey dipping sauce, spice up some prepared marinara sauce with liquid harissa to double down on the fire power.

Ingredients

¼ cup [60 ml] extra-virgin olive oil
Zest and juice of 1 lemon

Method

In a large bowl, whisk together the oil, lemon zest and juice, garlic, parsley, Urfa pepper, salt, and cumin. Transfer half of the mixture to a small bowl and reserve. Add the calamari to the bowl and toss well to coat in the marinade. Then cover the bowl or transfer to a resealable plastic bag, seal, and refrigerate for at least 4 hours, preferably overnight.

Preheat an outdoor grill o