Pre-soak your skewers
If using wooden skewers, pre-soak them in water for 30 minutes to avoid them scorching on the barbecue.
Prepare the squid
On a board, carefully slice open each squid pouch so it lies flat and cut a lattice pattern on the softer, internal surface. Cut the squid pouches into 5cm pieces. Cut the tentacles in half.
Marinate the squid
Put the scored squid and tentacles into a small bowl and add the lemon zest, extra virgin olive oil, garlic, herbs and some seasoning. Leave to marinate for 15 minutes.
Prepare the lemon mayo
Meanwhile, in a bowl, mix all the ingredients together for the lemon mayo and set aside.
Set up your EGG
Set up your EGG for direct cooking using the Cast Iron Searing Grid. Your target temperature is 250˚C.
Cook the skewers
Thread the marinated squid, chorizo chunks and Padrón peppers alternately onto 8 skewers. Once your EGG is ready, lay them onto your Cast Iron Searing Grid and cook for 6-8 minutes, turning frequently. Towards the end of cooking, briefly place the flatbreads on the barbecue to warm through, turning them once.
To serve
Serve the skewers as soon as they are ready, with the lemon mayo, rocket and lemon wedges alongside.
Extracted from Tom Kerridge’s Outdoor Cooking: The Ultimate Modern BBQ Bible, published by Bloomsbury
