In a large mixing bowl, whisk together ¼ cup of olive oil, 2 teaspoons of cumin, 1 teaspoon of paprika, ½ teaspoon of chili flakes, and 2 cloves of minced garlic. Add the juice of 1 lemon and mix until fully combined.

Add 1 pound of cleaned baby calamari to the marinade, ensuring each piece is thoroughly coated. Let it sit for 30 minutes.

Preheat your grill to a high temperature, around 450°F (232°C).

Once marinated, thread the calamari onto bamboo skewers.

Place the skewers on the grill, cooking for about 2–3 minutes on each side, until opaque and slightly charred.

Remove the skewers from the grill and slide the calamari off. Serve hot.