Chefs' Recipes

Grilled calamari with zhoug

The spicy zhoug is the perfect complement to the grilled calamari.

By Brigitte Hafner & Daniel Whelan
  • 30 mins preparation
  • 10 mins cooking
  • Serves 4
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Grilled calamari with zhoug
"Zhoug is a fiery relish from Yemen, which I learnt from Greg Malouf," says Hafner. "My version isn't quite as hot. I really enjoy this fragrant relish that goes with grilled poultry and seafood or can be blended with tomatoes as a dip with bread and labne."


  • 750 gm calamari, cleaned, cut into 5cm pieces and scored
  • For drizzling: extra virgin olive oil
  • Juice of 2 lemons, or to taste
  • 2 cups (loosely packed) coriander (about 1 bunch)
  • 2 garlic cloves, crushed
  • 1 green chilli, finely chopped
  • Seeds from 4 cardamon pods
  • 1 tsp each caraway seeds and black peppercorns
  • 50 ml olive oil


  • 1
    For zhoug, process ingredients in a blender, adding a small amount of water if necessary, until smooth and pouring consistency. Season to taste.
  • 2
    Heat a char-grill or barbecue to high. Toss calamari in a little oil, then grill in batches until just cooked and charred (1-2 minutes). Toss in zhoug, add lemon juice and a dash of extra-virgin olive oil and serve hot or warm.


Drink Suggestion: A Portuguese vinho verde or Italian pinot grigio. Drink suggestion by James Broadway