Adam Liaw's barbecued squid with onion, parsley and oregano

Adam Liaw
Barbecued squid with onion, parsley and oregano.
Barbecued squid with onion, parsley and oregano. Photo: William Meppem

Instead of marinating things before they go onto a barbecue, a great way to add fresh flavour is to coat the cooked food after it comes off.


2 medium whole squid, cleaned

2 tbsp extra virgin olive oil

2 tbsp finely shredded parsley

½ tsp dried oregano

¼ tsp honey

juice of ½ lemon

salt and black pepper, to season 

vegetable oil, for the barbecue

4 lemon wedges, to serve


1. Heat your barbecue grill until it's very hot (I turn mine on 15-20 minutes before I start cooking). Score the squid and cut its body and tentacles into 8cm pieces. 

2. Mix the olive oil, parsley, oregano, honey and lemon juice in a large bowl with plenty of black pepper. Brush the barbecue plate with some vegetable oil and grill the squid for about 3-4 minutes, seasoning well with salt, until charred and just barely cooked through. Transfer the hot squid pieces directly into the oil and herb mixture and toss. Serve with lemon wedges. 

Adam's tip: A stiff wire brush is the best barbecue cleaning implement. Just burn the barbecue for a while and then brush it to remove the charred bits. A wipe with newspaper can help to clean up any last bits of blackened oil.

Also try: Adam Liaw's zucchini caprese

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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