Grilled Squid with Sweet Potato and Cilantro-Lime Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day in the kitchen. Grilled squid might seem intimidating, but it's actually super forgiving and cooks in minutes. The sweet potatoes are roasted alongside and add a natural sweetness that balances perfectly with the bright cilantro lime glaze. Plus, squid is packed with protein and B vitamins, making this not just delicious but genuinely good for you. The whole meal is simple enough for a Tuesday night but impressive enough to serve to guests.
Ella x
Ingredients
- ¾ kgsquid bodies and tentacles(cleaned and patted dry)
- 3 mediumsweet potatoes(cut into 1/2-inch wedges)
- 4 tablespoonsolive oil
- 237 mlfresh cilantro(loosely packed)
- 3 tablespoonslime juice
- 3garlic cloves(minced)
- 2 tablespoonshoney
- 1 teaspoonred pepper flakes
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 1 teaspooncumin powder
Detail level
Instructions
- 1
Preheat grill to medium-high heat (about 400°F). Pat the cleaned squid dry with paper towels and slice the bodies into 1/4-inch rings, keeping tentacles whole.
Tip: Dry squid prevents excessive splattering and helps achieve better char marks on the grill.
- 2
In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, smoked paprika, cumin powder, salt, and black pepper to create a spice rub.
- 3
Toss sweet potato wedges with 1 tablespoon olive oil, a pinch of salt, and pepper. Arrange on grill grates and cook for 12-15 minutes, turning halfway through, until caramelized and tender.
Tip: Place sweet potatoes on the cooler side of the grill if using direct heat to prevent burning.
- 4
While sweet potatoes cook, prepare the cilantro-lime glaze by blending fresh cilantro, lime juice, 1 tablespoon olive oil, honey, and red pepper flakes until smooth.
Tip: For a smoother glaze, finely chop cilantro by hand if you prefer less texture.
- 5
Rub squid rings and tentacles generously with the spice rub mixture, ensuring all pieces are well coated.
- 6
Place squid on the hottest part of the grill and cook for 1-2 minutes per side until opaque and lightly charred. Do not overcook or squid will become rubbery.
Tip: Work in batches if necessary to avoid overcrowding the grill surface.
- 7
Transfer grilled squid and sweet potatoes to a serving platter and drizzle generously with the cilantro-lime glaze.
Tip: Reserve some glaze to serve on the side for additional flavor.
- 8
Serve immediately while warm, optionally garnished with fresh cilantro leaves and lime wedges on the side.
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