Zesty Calamari Skewers

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Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in
Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients

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