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Barbecued calamari skewers with grilled limes & Sichuan pepper & salt


  • Soak wooden skewers in warm water for about 20 mins.
  • Clean the calamari inside and out, reserving the tentacles for another use. Dry well with kitchen paper towels. Then cut each calamari into 4 lengthways, scrape with the tip of a sharp knife and thread onto the skewers lengthways. Set aside.
  • Dry roast the salt and peppercorns until they begin to pop. Allow to cool and then grind with a mortar and pestle (or in a food processor).
  • When ready, spray the calamari on both sides with oil and quickly grill, together with the limes cut side down, on a preheated ridged grill (or BBQ).
  • Serve the calamari with the limes and the salt and pepper mix on the side.


  • 6-12 baby calamari
  • 3 tbsp sea salt
  • 1 tbsp Sichuan peppercorns
  • olive oil spray
  • 4 limes, halved

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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