I made this for a friends BBQ about 10 years ago - I still have people asking if I can make it for their barbie!


  • 500gms Calamari tubes

  • 4 Cloves of garlic minced

  • 250ml Teriyaki sauce

  • 2 tspns Freshly grated ginger

  • 1/2 tspn Freshly ground black pepper

  • 2 thinly sliced small red chilli (seeds removed if you don't like it too hot)


  • 1.

    Wash and dry Calamari tubes

  • 2.

    Slice tubes into thin rings

  • 3.

    In a air tight container place teriyaki sauce, ginger, garlic, chilli and pepper and stir to combine all ingredients

  • 4.

    Add calamari rings to the container and coat all of the rings in the mix

  • 5.

    Leave to marinade overnight or for at least 6 hours

  • 6.

    Heat up the BBQ hot plate, you need it good and hot!

  • 7.

    If the plate needs some oil use some vege oil to coat the plate as olive oil will burn

  • 8.

    Using tongs take the calamari out of the container and straight onto the hot plate - disguard the left over marinade

  • 9.

    Keep the calamari turning for just 2-3 minutes until just cooked through but still tender

  • 10.

    Serve on a bed of coral lettuce with sweet chilli dipping sauce

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 195kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 24g
  • Carbohydrate 18g
  • Sugar 11g
  • Sodium 2973mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If there are kids at the BBQ I omit the chill, I've found that this amount of calamari is okay as an entre for 4-6 people so increase all quantities if making for a main course.
Remember not to over cook the calamari as it goes too rubbery
And remember to wash your hands really well after cutting chilli - it burns your eyes really badly......

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