🍽️ Grilled Squid Skewers with Chickpea Salad

Name: Grilled Squid Skewers with Chickpea Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g mini squid; 6 tbsp olive oil; 250 g cherry tomatoes; 1 bunch basil; 1 can chickpeas; 3 tbsp pitted olives; 3 tsp lemon juice; salt; pepper (from the mill); ground cumin; about 20 wooden skewers

485 kcal · 30 min · 4 servings

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Ingredients

400 g mini squid
6 tbsp olive oil
250 g cherry tomatoes
1 bunch basil
1 can chickpeas
3 tbsp pitted olives
3 tsp lemon juice
salt
pepper (from the mill)
ground cumin
about 20 wooden skewers

Instructions

1. Place the wooden skewers in a bowl of water for at least 15 minutes. This prevents them from burning while grilling.
2. Rinse the squid thoroughly with cold water, both inside and out.
3. Remove the transparent, hard inner shell from the squid.
4. Place the cleaned squid into a bowl.
5. Pour 2 tablespoons of oil over the squid.
6. Wash the tomatoes under running water.
7. Remove the hard stem ends from the tomatoes.
8. Cut the tomatoes in half.
9. Wash the basil under running water.
10. Shake the basil dry to remove excess water.
11. Tear the basil leaves into small pieces.
12. Drain the chickpeas in a colander.
13. Rinse the chickpeas under cold water.
14. Let the chickpeas drain well in the colander.
15. Place the drained chickpeas into a large mixing bowl.
16. Add the halved tomatoes to the bowl with the chickpeas.
17. Add the chopped basil leaves to the bowl.
18. Add the olives to the bowl.
19. Add the lemon juice to the bowl.
20. Season the mixture with salt to taste.
21. Season the mixture with freshly ground pepper to taste.
22. Season the mixture with cumin to taste.
23. Pour the remaining olive oil over the salad mixture.
24. Mix all the salad ingredients well together.
25. Thread 3 to 4 squid onto the soaked skewers.
26. Season the squid on the skewers with salt and pepper.
27. Preheat the grill to very high heat.
28. Grill the skewers from the first side for 2 to 3 minutes.
29. Turn the skewers and grill the second side for another 2 to 3 minutes.
30. Remove the grilled skewers from the grill.
31. Carefully remove the squid from the skewers.
32. Add the grilled squid directly into the bowl with the chickpea salad.
33. Toss the squid briefly with the salad.
34. Serve the dish immediately while the squid is still warm.

Nutrition per serving

kcal: 485
Protein: 39 g · Fett/Fat: 24 g · Carbs: 22 g