Barbecued Stuffed Squid
|Baby squid tubes||20 , cleaned|
|Olive oil||1 Tablespoon|
|For feta and olive filling|
|Breadcrumbs||2 Ounce (Made From Stale Bread, 1 Cup, 60 Gram)|
|Feta cheese||10 Ounce, crumbled (315 Gram)|
|Chopped black olives||3 Tablespoon|
|Chopped sun dried tomatoes||2 Tablespoon|
|Lemon juice||2 Fluid Ounce (1/4 Cup, 60 Milliliter)|
|Chopped fresh oregano||1 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Preheat barbecue to a high heat.
2. To make filling, place breadcrumbs, cheese, olives, tomatoes, lemon juice, oregano and black pepper to taste in bowl and mix to combine.
3. Spoon filling into squid tubes and secure opening with a wooden toothpick or cocktail stick. Lightly brush with oil and cook on barbecue for 1 minute each side or until squid is white and opaque.