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Grilled calamari kebabs

calamariServes 2

Preparation time 15 mins

Cooking time 10 mins


  • 300g raw squid / calamari tubes, cut into strips
  • 1 tbs red wine vinegar
  • 1 tbs olive oil
  • 2 cloves garlic, crushed
  • 2 tsp oregano, dried
  • 2 tsp thyme, dried
  • 2 tbs lemon juice
  • Wooden skewers, soaked in water
  • ½ cup quinoa flakes
  • 2 cups watercress
  • Lemon segments as garnish
  • Freshly ground black pepper


  1. Place the calamari into a bowl and pour over red wine vinegar, olive oil, garlic, oregano, thyme and lemon juice.
  2. Mix ingredients together and then leave to marinade for 10 minutes.
  3. Pierce each piece of calamari with the wooden skewers to make kebabs, gently folding each calamari strip on top of itself.
  4. Once kebabs are made, roll each one in the quinoa flakes.
  5. Grill in a non-stick frying pan at a medium-high heat for 2-3 minutes on each side.
  6. Serve on a bed of watercress, with some freshly squeezed lemon juice and pepper.

Nutritional information per serve

  • Total energy 1333 kJ / 317 cal
  • Protein 29 g
  • Total fat 13 g
  • Saturated fat 2 g
  • Total carbohydrate 14 g
  • Fibre 7 g
  • Sodium 447 mg

About this recipe

Summer is definitely the season for seafood and entertaining. Calamari, like fish and prawns, contain high amounts of the mineral phosphorus. Phosphorus works with calcium in the formation of strong healthy bones and teeth. Calamari also contains other minerals like potassium, selenium and magnesium, as well as, containing omega 3 fatty acids which can help lower the risk of heart disease.

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