Grilled Squid with Chilli, Garlic and Oregano Sauce

07 Jun 2021

Grilled Squid with Chilli, Garlic and Oregano Sauce

10 Minutes | easy | Serves 2-4

Squid is available frozen all year round and is a really handy ingredient to have on standby for a quick and healthy barbecue. We love to whizz up a boldly flavoured sauce like this one with chilli, garlic and oregano to marinate and then dress it – give it a couple of hours marinating time if you can. Make sure to preheat the barbecue really well before cooking your squid – it should be cooked hot and fast!


  • 400g squid pieces tubes, cleaned
  • 1-2 red chillies
  • 1 tablespoon dried oregano
  • 2 tablespoons lemon juice
  • 3 cloves garlic
  • 3 tablespoons extra virgin olive oil



Open out the squid tubes

Open out the squid tubes using a sharp knife and score the inside surface in a cross-hatch pattern, taking care not to cut all the way through the squid.

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Combine the red chillies, lemon juice, garlic, oregano and extra virgin olive oil in a small blender and whizz to a sauce.

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Use half of the sauce

Use half of the sauce to marinate the squid for at least 2 hours.​​​​​​​

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Preheat two gas burners

Preheat two gas burners on the Jupiter Outback BBQ and set the heat to high. Make sure the grill is really hot before cooking your squid. Cook for a couple of minutes each side, or until just cooked through.

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Serve the squid with the remaining sauce.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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