squid skewers

BBQ Masala Squid Skewers Recipe

These squid skewers are a delicious switch up for your usual barbecued kebabs. The homemade masala as an aromatic touch to the smoky flavour which pairs perfectly with the fresh mango salsa.

Serves 2 (6 skewers)
45 mins (excl squid prep)
Difficulty: Tricky


400g squid
1l cold water
30g salt
10g bicarbonate of Soda
2g cornflour
2 tbsp coconut oil
10g brown sugar

Masala Blend
5 tsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
1 tsp cloves
1/2 cinnamon stick
4 green cardamom pods
2 bay leaves
2 tsp ginger
1 tsp turmeric powder

Mango Salsa
1 red onion, finely chopped
1 tbsp mango chutney
1 fresh mango, peeled and sliced
1/2 lime, juiced
Fresh coriander
Salt and pepper


  • Prepare the squid by cutting the side open and separating tentacles. Place in the water, salt, and bicarbonate of soda for 6 hours to brine
  • In a heavy pan, cook the coriander seeds, cumin seeds, peppercorns, cloves, cinnamon stick, cardamom, and bay leaves. Roast for a couple of minutes
  • Add the spices to a grinder with the ginger and turmeric and grind until a fine powder
  • Drain the squid and add the coconut oil, 40g of the masala blend, cornflour, brown sugar and mix
  • Distribute the squid evenly across 6 skewers.
  • On a hot barbecue, cook the squid for 3-4 minutes each side
  • In a large bowl, mix together all the mango salsa ingredients
  • Serve the squid with the salsa and plain yoghurt

Top Tip: Keep the masala blend to use on all other fish, seafood, and even meat!


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