Squid Skewers with Ponzu Sauce
These easy squid skewers are tender and lightly charred, cooked hot and fast in the air fryer or on the grill and served with a bright, citrusy ponzu sauce.
Ingredients
For the squid
- 1 lb squid tubes and tentacles, cleaned
- 1 tablespoon toasted sesame oil or olive oil
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the ponzu sauce
- ¼ cup soy sauce
- 2 tablespoons fresh lime or lemon juice
- 1 tablespoon rice vinegar
- 1 teaspoon mirin or honey
- ½ teaspoon grated fresh ginger optional
To serve
- 2 green onions sliced
- 1 teaspoon toasted sesame seeds
- Lime wedges
Instructions
Air fryer method
- Leave the 1 lb squid tubes whole, along with the tentacles, and pat everything very dry.
- Toss the squid with the 1 tablespoon sesame oil, 1 clove minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Thread each whole tube lengthwise onto a skewer (soak wooden ones first), adding the tentacles too.
- Air fry at 400°F for 6 to 8 minutes, flipping halfway, until the squid is opaque and lightly charred. Large whole tubes may need a minute or two longer.
- Meanwhile, whisk together the ¼ cup soy sauce, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 1 teaspoon mirin, and ½ teaspoon grated ginger to make the ponzu sauce.
- Drizzle the skewers with some ponzu, top with the 2 sliced green onions and 1 teaspoon sesame seeds, and serve with the rest of the ponzu and lime wedges for dipping.
Tip: Squid is tender only when cooked fast over high heat, so pull the skewers the moment the squid turns opaque and curls; a minute too long makes it rubbery.
Grill or stovetop method
- Toss and skewer the squid as above.
- Heat a grill or grill pan over high heat and cook the skewers for 2 to 3 minutes per side, until opaque and lightly charred.
- Serve with the ponzu sauce, green onions, sesame seeds, and lime wedges.
Notes
Make ahead Whisk the ponzu up to a week ahead and keep it in the fridge; toss and skewer the squid up to a day ahead and cook it fresh.
Store leftover squid in an airtight container in the fridge for up to 2 days, with the ponzu stored separately.
Freeze Cooked squid does not reheat well from frozen, so freeze raw cleaned squid instead and cook it fresh.
Reheat gently in the air fryer at 350°F for 2 to 3 minutes, just until warm.
Substitutions Bottled ponzu works in place of homemade; shrimp or scallops work in place of squid with the same quick, high-heat method.
Pro tip Pat the squid very dry before oiling so it chars instead of steams. Scoring whole tubes lightly on one side is optional, but it helps them cook evenly and soak up more ponzu.
Nutrition
Calories: 150kcalCarbohydrates: 6gProtein: 19gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 264mgSodium: 1161mgPotassium: 331mgFiber: 0.3gSugar: 1gVitamin A: 98IUVitamin C: 7mgCalcium: 46mgIron: 1mg
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