Squid kebab with Horiatiki salad – a detailed recipe cooking. 
Time: 1 hour.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 10 whole peeled small squids (tentacles delete)
- 20 wooden skewers
- 1/2 tbsp. olive oil plus some more for grilling
- 1/4 Art. red wine vinegar
- 4 cloves of garlic
- 1 tbsp. l dried oregano
- 1 tbsp. l fresh oregano
- 1 tbsp. l fresh thyme leaves
- Juice 1 Lemon
- Salt and ground black pepper
- 4 peeled and chopped tomato slices
- 1 thinly sliced medium red onion the size
- 1 medium-sized thinly sliced cucumber
- 225 gr. crumbled feta cheese
- 1/2 tbsp. seedless olives
- 1 head of romaine lettuce (pick leaves in small pieces)
- Lemon slices for decoration
- Fresh oregano leaves for decoration
Recipes with similar ingredients: squid, wine vinegar, tomatoes, cucumbers, feta cheese, olives, romaine lettuce, lemon, red onion, garlic, oregano thyme
Recipe preparation:
- Soak 20 wooden skewers in water for about 20 minutes. Rinse the squid carcasses and dry them. Cut each one on top down to get 2 triangular pieces. Put on each piece on the skewer along. Put the skewers on the dish. For the sauce vinaigrette beat butter, vinegar, garlic, dried and fresh oregano, thyme and lemon juice. Salt and pepper. Pour squid half the vinaigrette, leave the other half for salad.
- In a large bowl, put tomatoes, onions, cucumber, cheese, olives and romaine lettuce. Pour the salad with the remaining vinaigrette sauce and mix. Leave to marinate while grilling. squid. Preheat grill or grill pan and lightly grease oil. Grill the squid for 2 minutes. with each hand, no more, otherwise they will become tough. To feed, put salad on a large dish, and top with skewers with squid. Garnish with fresh oregano leaves and lemon slices.
