• Apple cider vinegar 80ml
  • Apple juice 330ml
  • SpinneysFOOD extra virgin olive oil 6 tbsp
  • Arabic masala 1 tbsp
  • SpinneysFOOD pomegranate jewels 4 tbsp
  • SpinneysFOOD squid whole 1kg
  • Red capsicums 4
  • Red grape vinegar 2 tbsp
  • Fine paprika 1 tsp
  • Garlic clove 1
  • SpinneysFOOD sea salt ½ tsp
  • Flatbreads 2

Nutrition (Per serving)

  • Calories 585
  • Fat 27g
  • Saturates 3g
  • Protein 45g
  • Carbs 42g
  • Sugars 26g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Grilled squid kebabs with arabic masala and marinated capsicums

Arabic 15 Mins Prep · 20 Mins Cook

  1. To make the glaze, combine the apple cider vinegar and apple juice, 2 tbsp of olive oil, Arabic masala and 4 tbsp of molasses in a bowl. Set aside.
  2. Using a very sharp knife, score the squid to form diamond shapes and thread onto skewers with the tentacles at the bottom. Place on a tray and generously marinate in the glaze for 30 minutes.
  3. To make the marinated capsicums, place a griddle pan over a high heat and place the capsicums directly on the griddle pan and cook, turning every 8-10 minutes, or when the flesh is charred all over. Place the capsicums in a resealable bag and set aside for 15-20 minutes. Then remove the skins and scoop out the seeds and discard. Tear or slice the capsicums into large pieces and place in a medium-sized bowl.
  4. Add the red grape vinegar, paprika and the remaining 4 tbsp of oil. Finely grate the garlic clove into the bowl. Season with the salt and toss to coat.
  5. Place the cleaned squid skewers on a griddle pan over a high heat and cook, turning and brushing with the remaining glaze. Cook for 5 minutes or until charred.
  6. Serve the grilled squid with the marinated capsicums and flatbreads.