Calamari skewers with salsa

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 188 Kcal, 16g Protein, 4g Carbohydrates, 12g Fat


  • Salsa
  • 1 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • 1 tomatoes (e.g. Oxheart), diced
  • a little pepper
  • 1 red chilli pepper, deseeded, finely chopped
  • 1 tbsp caper berries, coarsely chopped
  • 1 tbsp pine nuts, coarsely chopped
  • 2 tbsp oregano leaves, finely chopped
  • Charcoal/gas/electric grill:
  • 4 wooden skewers oder Metallspiesschen
  • 400 g frozen calamari rings, defrosted
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper

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  • Salsa

    Combine the vinegar and oil, season. Add the tomato, chilli pepper, capers, pine nuts and oregano, mix.
  • Charcoal/gas/electric grill:

    Dab dry the calamari rings, thread onto the skewers, brush with oil, season. Grill the skewers over/on a medium heat (approx. 220°C) for approx. 5 mins. on each side, serve with the salsa.
  • Tip:

    Place the wooden skewers in cold water for approx. 30 mins. to prevent them from burning during cooking.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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