Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Grilled squid kebabs with arabic masala and marinated capsicums

Arabic 15 Mins Prep · 20 Mins Cook

To make the glaze, combine the apple cider vinegar and apple juice, 2 tbsp of olive oil, Arabic masala and 4 tbsp of molasses in a bowl. Set aside.
Using a very sharp knife, score the squid to form diamond shapes and thread onto skewers with the tentacles at the bottom. Place on a tray and generously marinate in the glaze for 30 minutes.
To make the marinated capsicums, place a griddle pan over a high heat and place the capsicums directly on the griddle pan and cook, turning every 8-10 minutes, or when the flesh is charred all over. Place the capsicums in a resealable bag and set aside for 15-20 minutes. Then remove the skins and scoop out the seeds and discard. Tear or slice the capsicums into large pieces and place in a medium-sized bowl.
Add the red grape vinegar, paprika and the remaining 4 tbsp of oil. Finely grate the garlic clove into the bowl. Season with the salt and toss to coat.
Place the cleaned squid skewers on a griddle pan over a high heat and cook, turning and brushing with the remaining glaze. Cook for 5 minutes or until charred.
Serve the grilled squid with the marinated capsicums and flatbreads.