dill and squid skewers

  • 12 baby squid tubes, cleaned and halved lengthways
  • 6 cloves garlic, crushed 
  • ¼ cup (60ml) extra virgin olive oil 
  • sea salt and cracked black pepper 
  • ½ cup dill leaves, chopped 
  • baby cos lettuce leaves, lime wedges and store-bought aioli, to serve
  1. Preheat a char-grill pan or barbecue over high heat. Place the squid, garlic, olive oil, salt and pepper in a bowl and mix to combine. 
  2. Thread 3 pieces of squid onto each skewer and cook for 1–2 minutes each side or until just charred. 
  3. Sprinkle with dill and serve with the lettuce leaves, lime wedges and aioli. Makes 8.
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