- 1kg small squid hoods
- 1 tbsp. sweet fruit chutney
- ¼ cup lemon juice
- 2 tbsp. French dressing
- 2 cloves garlic, crushed
- 1 tbsp. honey
- 1 tbsp. fresh coriander
Make cuts about 1cm apart on one side of each squid hood.
Place squid in a large bowl with chutney, juice, dressing, garlic and honey.
Cover and stand for 2 hours or overnight.
Barbecue for about 2 minutes or until the squid is tender, turn often during cooking.
Sprinkle with chopped coriander before serving.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram