Grilled Squid Skewers

  • serves 4
Christine Cushing
Christine Cushing


24 Ratings
Directions for: Grilled Squid Skewers


Anchovy Butter

1 shallot, finely diced

¼ cup white wine (60 ml)

¼ cup white wine vinegar (60 ml)

½ cup chilled butter (125 ml)

1 Tbsp anchovy paste (15 ml)

Coarse salt and freshly cracked black pepper


Zest of 1 lemon

3 Tbsp lemon juice (45 ml)

½ cup extra virgin olive oil (125 ml)

2 clove garlic, crushed

1 Tbsp dry Greek oregano (15 ml)

½ Tbsp freshly cracked black pepper (7 ml)

1 small red chile, seeded and chopped

Squid Skewers

2 green zucchini, cut in 1-inch dice

1 bulb fennel, cut in 1-inch dice

1 large red onion, cut in 1-inch dice

16 baby squid bodies, skin peeled and washed

Coarse salt and freshly cracked black pepper

8 wooden skewers, soaked for at least one hour


1 lemon, cut into wedges

Coarse salt and freshly cracked black pepper


Anchovy Butter

1. Put the shallots, white wine and white wine vinegar in a small saucepan on medium high heat and reduce by half, about 2 minutes. Whisk in the chilled butter until incorporated and then add the anchovy paste, stirring well. Season to taste and transfer it to a dipping bowl. Serve hot with the Grilled Squid Skewers.


1. Put lemon zest, lemon juice, extra virgin olive oil, garlic, oregano, freshly cracked black pepper, red chile and salt and pepper into a shallow dish large enough to hold the skewers.

Squid Skewers

1. Assemble the squid skewers alternating with pieces of zucchini, fennel, onion and squid, season and place in the marinade. Leave to marinate for at least one hour.


1. Preheat grill on medium high.

2. Take skewers out of marinade, season and grill for about 2 to 3 minutes per side. Do not overcook them or the squid will be tough. Serve with the Anchovy Butter and lemon wedges.

See more: Grill, Herbs, Fish, Eggs/Dairy, Vegetables, Main, Dinner, Citrus

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