Grilled Squid Skewers

Grilled Squid Skewers are a ubiquitous coastal street food, particularly popular throughout Southeast Asia and the Mediterranean. Their origins trace to fishing communities where freshly caught squid are quickly cooked over open flames to preserve tenderness. Key ingredients include whole or sliced squid (calamari), often marinated with garlic, white pepper, coriander root, fish sauce, and citrus—mirroring the Thai *pla muek yang*—or simply brushed with olive oil, lemon, and herbs in Mediterranean versions.

A great version is distinguished by a gentle, smoky char from charcoal grilling that contrasts with a tender, slightly chewy interior; overcooking yields rubbery toughness. The freshness of the squid is paramount, and the marinade should complement rather than mask the natural sweetness of the seafood. Typically served with a tangy dipping sauce, such as Thai *nam jim* (chili, lime, fish sauce) or a Greek *ladolemono* (oil and lemon).

Regional variations abound: Japan’s *yaki ika* features a sweet soy glaze; Korean *ojingeo gui* often uses a gochujang-based marinade; and in the Philippines, *inihaw na pusit* is stuffed with tomatoes and onions. In Thailand, Samaesarn Market in Samaesan is noted for its exceptional grilled squid skewers, which according to food writer BANKII represent the classic seaside preparation—simple, charcoal-grilled, and served with a punchy dipping sauce that honors the ingredient’s ocean origin.