Bbq Asian Calamari Skewers Recipes

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BBQ ASIAN CALAMARI SKEWERS



BBQ Asian Calamari Skewers image

Provided by My Food and Family

Categories     Meal Recipes

Time 50m

Number Of Ingredients 10

16 bamboo skewers
1/2 cup rice wine vinegar
1/4 cup soy sauce
2 Tbsp lime juice
2 tsp caster sugar
2 tsp sesame oil
1 in ch piece ginger, peeled and finely grated
2 green onions, thinly sliced
1/2 pound calamari tubes, cleaned and cut into 1/3 inch thick rings
Olive oil cooking spray

Steps:

  • Soak skewers in water for 30 minutes. While skewers are soaking, combine vinegar, soy sauce, lime juice, sugar, oil, ginger and onions. Stir until sugar dissolves.
  • Cut calamari rings in half. After skewers have soaked for 30 minutes - drain water and thread calamari onto skewers going back and forth, concertina style (looks like little waves).
  • Heat a large frying pan or barbecue plate on high. Spray skewers with cooking oil and cook for 2 minutes, turning or until tender. Serve with the soy and lime sauce.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS



Classic Greek Salad Topped with Grilled Calamari Skewers image

Provided by Tyler Florence

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 18

20 wooden skewers
10 small whole calamari, cleaned, tentacles removed
1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leaves
1 lemon, juiced
Kosher salt and freshly ground black pepper
4 tomatoes, seeded and cut into chunks
1 medium red onion, sliced thin
1 medium cucumber, sliced thin
1/2 pound feta cheese, crumbled
1/2 cup kalamata olives, pitted
1 head romaine lettuce, torn into bite size pieces
Lemon wedges, for garnish
Fresh oregano leaves, for garnish

Steps:

  • Soak 20 wooden skewers in water for about 20 minutes. Rinse the calamari tubes and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces. Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside. To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper. Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
  • In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine. Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
  • Heat the grill or a grill pan and oil it lightly. Grill the calamari for 2 minutes on each side, no longer or they will be tough. To serve, put the salad onto a large platter and top it with the calamari skewers. Garnish with fresh oregano leaves and lemon wedges.

SOY AND LIME CALAMARI SKEWERS



Soy and Lime Calamari Skewers image

Make and share this Soy and Lime Calamari Skewers recipe from Food.com.

Provided by Sonya01

Categories     Lunch/Snacks

Time 35m

Yield 16 skewers, 8 serving(s)

Number Of Ingredients 10

1/2 cup rice wine vinegar
1/4 cup reduced sodium soy sauce
2 tablespoons lime juice
2 teaspoons caster sugar
2 teaspoons sesame oil
3 cm piece fresh ginger, peeled, finely grated
2 green onions, thinly sliced
550 g calamari, tubes cleaned, cut into 1cm-thick rings
olive oil flavored cooking spray
16 skewers (soaked in water for 30 mins)

Steps:

  • Soak skewers in water for 30 minutes. Drain.
  • Combine vinegar, soy, lime juice, sugar, oil, ginger and onions. Stir until sugar dissolves.
  • Cut each calamari ring in half. Thread onto skewers in a concertina fashion.
  • Heat a barbecue plate on high heat. Spray skewers with oil. Season with salt and pepper. Barbecue for 2 minutes, turning, or until tender. Serve with soy and lime sauce.

Nutrition Facts : Calories 41.5, Fat 1.5, SaturatedFat 0.2, Cholesterol 53.4, Sodium 276.4, Carbohydrate 3, Fiber 0.2, Sugar 1.3, Protein 4.1

SPICED CALAMARI SKEWERS WITH GRILLED LIME



Spiced Calamari Skewers with Grilled Lime image

Categories     Side     Lime

Yield makes 40 pieces

Number Of Ingredients 9

1 tablespoon curry powder
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon whole black peppercorns
1 teaspoon cayenne
1 tablespoon sea salt
20 small whole calamari, cleaned, tentacles reserved for another use
Extra-virgin olive oil
4 limes, halved

Steps:

  • Put the curry, cumin, fennel, peppercorns, cayenne, and salt in a spice mill or clean coffee grinder. Grind to a fine powder and set aside.
  • Rinse the calamari tubes under cool water and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces from each. Thread a skewer through the length of each piece to secure. Put the skewered calamari on a platter and drizzle with a 3-count of oil. Place a large grill pan on 2 burners over medium-high heat, or preheat a gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill. Grill the calamari for 2 minutes per side (no longer or they will get rubbery). Place the limes on the grill, cut side down, for 2 minutes or until slightly charred.
  • Sprinkle a little of the spice mix on the calamari and stack the skewers on a serving platter. Squeeze the grilled limes over the calamari and serve immediately.

CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS



Classic Greek Salad Topped With Grilled Calamari Skewers image

This is a not your run-of-the-mill salad. Very flavorful and refreshing and the calamari is a scrumptious addition! Posted for Zaar World Tour II '06

Provided by Cynna

Categories     Squid

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

20 wooden skewers
10 small calamari, cleaned, tentacles removed
1/2 cup extra virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leave
1 lemon, juice of
1 teaspoon kosher salt
1 teaspoon black pepper
4 tomatoes, seeded and cut into chunks
1 medium red onion, sliced thin
1 medium cucumber, sliced thin
1/2 lb feta cheese, crumbled
1/2 cup kalamata olive, pitted
1 head romaine lettuce, torn into bite size pieces
4 lemon wedges, for garnish
4 oregano leaves, fresh, for garnish

Steps:

  • Soak 20 wooden skewers in water for about 20 minutes.
  • Rinse the calamari tubes and pat dry.
  • Split the bodies from top to bottom so you have 2 triangular pieces.
  • Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside.
  • To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper.
  • Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
  • In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine.
  • Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
  • Heat the grill or a grill pan and oil it lightly.
  • Grill the calamari for 2 minutes on each side, no longer or they will be tough.
  • To serve, put the salad onto a large platter and top it with the calamari skewers.
  • Garnish with fresh oregano leaves and lemon wedges.

Nutrition Facts : Calories 496.1, Fat 41.9, SaturatedFat 12.7, Cholesterol 50.7, Sodium 1219.6, Carbohydrate 22.3, Fiber 7.1, Sugar 10.4, Protein 12.5

ASIAN BEEF SKEWERS



Asian Beef Skewers image

Ginger flavored beef skewers are excellent as an appetizer as well as an entree.

Provided by Vivian Chu

Categories     100+ Everyday Cooking Recipes

Time 2h40m

Yield 6

Number Of Ingredients 9

3 tablespoons hoisin sauce
3 tablespoons sherry
¼ cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 ½ pounds flank steak
skewers

Steps:

  • In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
  • Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
  • Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
  • Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 6.7 g, Cholesterol 25.5 mg, Fat 4.9 g, Fiber 0.5 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 812.4 mg, Sugar 2.8 g

ASIAN STEAK SKEWERS



Asian Steak Skewers image

I'm always on the lookout for light meals that will satisfy my family, and these stuffed kabobs fit the bill. Served with a creamy mustard sauce, the colorful bundles are special enough for company. -Gina Hatchell of Mickleton, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 pound beef sirloin tip roast
1/3 cup reduced-sodium soy sauce
1/4 cup sugar
1/2 teaspoon ground ginger
1 cup water
4 medium carrots, julienned
1/2 pound fresh green beans, trimmed
1 large sweet red pepper, julienned
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
1-1/4 teaspoons prepared horseradish

Steps:

  • Cut beef widthwise into 16 slices, 1/4 in. thick. In a large resealable plastic bag, combine the soy sauce, sugar and ginger; add beef. Seal bag and turn to coat; refrigerate for 4 hours., In a large saucepan, bring water and carrots to a boil. Reduce heat; cover and simmer for 3 minutes. Add the beans and red pepper; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and immediately place vegetables in ice water. Drain and pat dry., Drain and discard marinade from beef. Arrange three beans, one carrot strip and one pepper strip down the center of each beef slice; roll up. For each kabob use metal or soaked wooden skewers and thread two bundles on two parallel skewers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until beef reaches desired doneness. , In a small bowl, combine the sour cream, mustard and horseradish. Serve with kabobs.

Nutrition Facts : Calories 304 calories, Fat 10g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 542mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 5g fiber), Protein 31g protein. Diabetic Exchanges

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