1/2 pound calamari tubes only
1 cup fresh lemon juice
Jacoub’s Lemon Pepper Seasoning
1 tbsp fresh parsley minced
1. Clean calamari tubes well. In a shallow dish, lie whole calamari tubes in a single layer. Cover with fresh lemon juice. Cover with plastic wrap and place in the refrigerator for 40 minutes.
3. Heat grill to high heat. Remove calamari tubes from the refrigerator and drain lemon juice. Brush grill with vegetable oil and heat to a medium temperature.
4. Place calamari tubes on indirect grill heat for 2-3 minutes per side do not overcook. Calamari should be white and firm.
Remove from grill to a cutting board. Cut calamari into rings and place into a medium mixing bowl. Toss with Jacoub’s Lemon Pepper Seasoning and finely chopped parsley.
5. Serve immediately and while hot.
To tenderize the meat and remove some of the chewiness, soak the squid in either lemon juice or kiwi fruit juice for half an hour before cooking. The acidity helps to break down the texture.