Grilled Calamari With Feta and Mint

(Serves 8 as an appetizer)

Recipe courtesy of Chef Stavros Karipides, Famous Greek Kitchen

Mint Sauce:

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  • 6 oz feta cheese
  • 1 tsp chopped fresh mint 
  • 1 tsp dried oregano
  • ½ tsp minced garlic
  • 2 Tbsp orange zest
  • 2 Tbsp oil
  • salt and freshly ground black pepper to taste


  • 2 lbs cleaned calamari tubes and tentacles 
  • 2 Tbsp lemon zest 
  • juice of 1 lemon, plus more
  • for serving 
  • 1 tsp dried oregano 
  • ½ tsp finely chopped garlic
  • 4 Tbsp extra virgin
  • olive oil 
  • salt and freshly ground black pepper to taste
  • chopped fresh flat-leaf parsley, for garnish 

For the Mint Sauce: In a small bowl, combine the feta, mint, oregano, garlic, orange zest, and oil; salt and pepper to taste; mix well.

For the Calamari: Preheat the grill to high heat. 

Slit the calamari tubes vertically to lay flat. Being careful not to cut all the way through the calamari, lightly score one side of the tube using a sharp paring knife. Place the tubes and tentacles in a medium bowl and add the lemon zest, lemon juice, oregano, garlic, 1 Tbsp oil, and salt and pepper to taste. Toss to combine. Refrigerate for 30 minutes. 

Drizzle the calamari with 2 Tbsp oil and season lightly with salt and pepper. Grill directly over hottest part of the grill, turning once, about 2 to 2½ minutes per side.

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Transfer calamari to a serving platter, drizzle with remaining 1 Tbsp oil and the mint sauce. Squeeze more lemon over the top, garnish with parsley, and serve.


Famous Greek Kitchen
10 N Water St, Greenwich, CT 


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