Calamari Kebabs with Asian-Style Dip Recipe - With Wine Match

A vibrant, punchy marinade and umami-rich dip lift this barbecue recipe out of the ordinary - pair with a juicy, textured Sauvignon Blanc for full effect.
Ingredients
500G CALAMARI TUBES

2 RED CHILLIES

2 CLOVES GARLIC

JUICE OF 1 LEMON

45 ML OIL

25G SUGAR

SALT AND FRESHLY GROUND BLACK PEPPER
FOR THE DIP:

125 ML TERIYAKI SAUCE

25G FRESH GINGER, GRATED

2 CLOVES GARLIC, CRUSHED

FRESH CORIANDER LEAVES

SKEWERS

Recipe Method

1. Soak the wooden skewers in water. Wash the calamari tubes and make sure the skeleton has been removed.


2. Cut the tubes in half lengthways. Make shallow incisions on the outer, shiny side of the calamari and then thread them onto the wooden skewers. Place them in a shallow dish, making sure they lie flat.


3.Mix the chillies, garlic, lemon juice, oil, sugar and seasoning and pour the mixture over the calamari. Leave to marinate for half an hour.


4.Meanwhile, mix together all the ingredients for the dip.


5.Braai/BBQ the calamari over moderate coals, or grill under a preheated grill. Serve with the dip.



Wine Match

For full effect, pair our Calamari Kebabs with Asian Style Dip recipe with a juicy, textured Sauvignon Blanc.


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