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Grilled Calamari with Feta

Grilled Calamari with Feta

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4 large size Calamari, total weight approx. 900 g, cleaned, from one of the Blue Island Fish Markets
4-8 long, narrow pieces of Feta cheese, about finger length
90ml olive oil
2 cloves garlic, crushed
3-4 fresh or dried marjoram leaves, finely chopped
Lemon slices for garnish

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Grilled Calamari with Feta

  • Main Course
Cooking Methods:
  • Portions: 3
  • Μέτρια




Purchase the cleaned Calamari from one of the Blue Island Fish Markets.

Wash the calamari carefully, inside and out, and leave to drain well.

Place the calamari together with the tentacles in a shallow dish, in a single layer, and place the pieces of cheese in between.

Put the oil, garlic and marjoram in a bowl to make the marinade, mix all together and season with salt and pepper.

Pour over the calamari, cover and refrigerate for about 2-3 hours, turning once.

Then, put 1-2 pieces of cheese and some pieces of marjoram leaves into each calamari and place on a grill that has been greased with oil, or on a tray. Put the tentacles on skewers.

Preheat the grill to a low temperature or prepare the charcoal.

Cook the stuffed squid for about 6 minutes and then turn carefully.

Continue cooking for 1-2 more minutes and then cook the skewers with the tentacles for 2 minutes on each side, until lightly charred.

Serve garnished with lemon slices, add lemon juice (optional) and drizzle with a little olive oil.

Bon appétit!


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