You could grill the squid without marinating it, but I think the addition of the short time with the lemon and herbs really adds something. Be sure not to walk away when grilling squid — you don't want to over cook them. Use these squid in a delicious Greek Salad.
Serves 4
- 8 squid bodies (approximately 1/2 pound)
- 1/4 cup fresh lemon juice (about 1 juicy lemon)
- 1/2 cup olive oil
- 1 garlic clove, smashed lightly
- 1/4 cup fresh, chopped combination of herbs, anything from your herb garden such as chives, oregano, thyme, basil or parsley
1. Combine the lemon juice, olive oil, garlic, herbs and salt and pepper in a bowl bit enough to hold the squid. Add squid and stir to coat. Refrigerate for 20 minutes to 1 hour.
2. Heat a grill. Oil the racks well. With grill set to medium high, place bodies and tentacles carefully if using, on the grill. After 3 to 4 minutes, flip and grill 2 to 3 minutes more.
3. Cut into rings and add to the Greek Salad hot or warm.
