Squid Kebab with Horiatiki Salad
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Squid kebab with Horiatiki salad - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 10 whole, cleaned small squid (tentacles removed)
- 20 wooden skewers
- 1/2 cup olive oil, plus more for grilling
- 1/4 cup red wine vinegar
- 4 chopped cloves of garlic
- 1 tbsp. l. dried oregano
- 1 tbsp fresh oregano
- 1 tbsp fresh thyme leaves
- Juice of 1 lemon
- Salt and ground black pepper
- 4 tomatoes, seeded and diced
- 1 medium red onion, thinly sliced
- 1 medium cucumber, thinly sliced
- 225 g crumbled feta cheese
- 1/2 cup pitted olives
- 1 head romaine lettuce (tear leaves into small pieces)
- Lemon wedges for garnish
- Fresh oregano leaves for garnish
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Recipes with similar ingredients: squid, wine vinegar, tomatoes, cucumbers, feta cheese, olive, romaine lettuce, lemon, red onion, garlic, oregano, thyme
Cooking the dish according to the recipe:
- Soak 20 wooden skewers in water for about 20 minutes. Rinse the squid carcasses and pat them dry. Cut each carcass from top to bottom to create two triangular pieces. Thread each piece onto a skewer lengthwise. Place the skewers on a serving platter.
For the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice. Season with salt and pepper. Drizzle half the vinaigrette over the squid, reserving the other half for the salad. - Place the tomatoes, onion, cucumber, cheese, olives, and romaine lettuce in a large bowl. Drizzle the remaining vinaigrette over the lettuce and toss to combine. Let marinate while you grill the calamari.
Preheat a grill or grill pan and lightly brush with oil. Grill the squid for 2 minutes per side, no more, or they will become tough. To serve, arrange the salad on a large platter and top with the squid skewers. Garnish with fresh oregano leaves and lemon wedges.
Categories:
recipe / Grill, barbecue / Grilled fish / Salads / Vegetable salads / Sauces / Salad dressings / / Greek cuisine / Tyler Florence
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