BBQ ASIAN CALAMARI SKEWERS
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
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
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
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
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
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
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
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
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
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
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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