Grilled Squid with Ladolemono: A Taste of Greek Summer
Grilled Squid with Ladolemono is the perfect summer dish, bringing the flavors of Greece to your backyard. After making this many times, I’ve learned that the key to tender squid is not to overcook it. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Cottage Cheese and Spinach Crustless Quiche and Small-Batch Apricot Jam Recipe with Vanilla and Fresh Ginger.
Why This Grilled Squid with Ladolemono: A Taste of Greek Summer Is Pure Comfort
- Tender and juicy squid with a smoky char
- Creamy, tangy Ladolemono sauce that's addictive
- Easy to make and ready in just 20 minutes
- Better than takeout and perfect for summer cookouts
What You'll Need for Grilled Squid with Ladolemono: A Taste of Greek Summer
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb squid, cleaned
- 2 lemons, juiced
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
- Lemon juice
- Olive oil
- Garlic
- Oregano
- Salt and pepper
- Optional: Fresh parsley, chopped
- Optional: Red pepper flakes
📝 Ingredient Notes
- Squid: Make sure to clean and remove the quill and ink sac.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect searing. → See on Amazon
- Microplane Zester — Effortlessly grates garlic and lemon zest for maximum flavor. → See on Amazon
How to Make Grilled Squid with Ladolemono: A Taste of Greek Summer
- Prepare Squid: Clean and pat dry the squid. Cut into 1-inch rings and score the inside of the rings lightly with a fork.
- Make Ladolemono: Whisk together lemon juice, olive oil, garlic, oregano, salt, and pepper.
- Grill Squid: Preheat grill to medium-high heat. Grill squid for 1-2 minutes per side, until lightly charred.
- Serve: Toss grilled squid in Ladolemono sauce. Garnish with fresh parsley and red pepper flakes if desired.
Cook's Tips for Perfect Grilled Squid with Ladolemono: A Taste of Greek Summer
- Common mistake and fix: Overcooking squid makes it tough. Keep an eye on it and remove it from the grill as soon as it's lightly charred.
- Pro tip: Score the inside of the squid rings to prevent them from curling up on the grill.
- Pro tip: Make the Ladolemono sauce ahead of time to let the flavors meld together.
Storing & Reheating Grilled Squid with Ladolemono: A Taste of Greek Summer
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The Ladolemono sauce can be made ahead of time.
Freezing Grilled Squid with Ladolemono: A Taste of Greek Summer
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy kick, add some chopped red pepper to the Ladolemono sauce.
- Best substitution: No oregano? Use a pinch of dried thyme instead.
- Make-ahead: The Ladolemono sauce can be made up to a day ahead.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If your squid is tough, you've likely overcooked it. Try to remove it from the grill sooner next time.
Want to level up this recipe?
Grill Pan — Even heat distribution and easy cleanup for indoor grilling. → Check price on Amazon
Grilled Squid with Ladolemono: A Taste of Greek Summer
Ingredients
Main Ingredients
- 1 lb squid, cleaned
- 2 lemons, juiced
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
Seasonings
- Lemon juice
- Olive oil
- Garlic
- Oregano
- Salt and pepper
Optional Toppings
- Fresh parsley, chopped
- Red pepper flakes
Instructions
- Prepare Squid: Clean and pat dry the squid. Cut into 1-inch rings and score the inside of the rings lightly with a fork.
- Make Ladolemono: Whisk together lemon juice, olive oil, garlic, oregano, salt, and pepper.
- Grill Squid: Preheat grill to medium-high heat. Grill squid for 1-2 minutes per side, until lightly charred.
- Serve: Toss grilled squid in Ladolemono sauce. Garnish with fresh parsley and red pepper flakes if desired.
Notes
- Chef tip: For a spicy kick, add some chopped red pepper to the Ladolemono sauce.
- Best substitution: No oregano? Use a pinch of dried thyme instead.
- Make-ahead: The Ladolemono sauce can be made up to a day ahead.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If your squid is tough, you've likely overcooked it. Try to remove it from the grill sooner next time.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The Ladolemono sauce can be made ahead of time.
Nutrition Per Serving
- Calories: 220
- Protein: 18g
- Fat: 18g
- Carbs: 6g
- Fiber: 0g
- Sugar: 1g
- Sodium: 500mg
- Cholesterol: 150mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Grilled Squid with Ladolemono: A Taste of Greek Summer FAQs
Yes, it's best to make the sauce ahead of time to let the flavors meld together.
Overcooking squid makes it tough. Keep an eye on it and remove it from the grill as soon as it's lightly charred.
Yes, you can broil the squid in the oven at high heat for 2-3 minutes per side.
Cleaning squid is easy. Just remove the quill and ink sac, then pat it dry.
Yes, but make sure to thaw it completely before cooking.
A Warm Final Note
I can’t wait for you to try Grilled Squid with Ladolemono: A Taste of Greek Summer and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
