Ingredients

500g of fresh squid or calamari, cleaned and cut into 1-inch rings or large pieces; 1/4 cup of olive oil; 1 lemon; 3 cloves of garlic; 1 tsp of dried oregano; 1/2 tsp of paprika; salt and pepper to taste; Optional: cherry tomatoes, bell pepper, and onion chunks for skewering; Metal or wooden skewers (wooden skewers should be soaked in water for 30 min).

Preparation and Cooking

• In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper and mix to marinade. Then add the calamari pieces and mix well. Cover the bowl and refrigerate for 30 minutes to 1 hour.
• Thread the marinated calamari pieces onto the skewers, alternating with cherry tomatoes, bell pepper, and onion chunks if desired. This will add color and flavour.
• Grill the skewers on a tray as mentioned in the previous recipe for about 6 min or until the calamari is cooked through and has a slightly charred appearance. Be careful not to overcook the calamari, as it can become rubbery.
• Remove the cooked shish from the oven and let them rest for a few minutes before serving. You can also drizzle them with e little olive oil and a squeeze of lemon juice for added flavour. As a common practice in Turkish cuisine, it can be served with a side of rice, bulgur pilaf, or a fresh salad.

Hints and Comments

• Be cautious not to marinate it for too long, as the acid from the lemon juice can cause the calamari to become tough.