Start by cleaning the squid. Then make notches in the flesh and thread the squid onto the skewers and set aside. Now start making your lemon salsa. Roughly chop the coriander and parsley. Finely chop the chives. Then finely chop a clove of garlic and a shallot and mix this with the herbs. Grate the lemon and squeeze it completely. Mix the herbs, garlic, shallot and lemon zest with the salt to a fine salsa. Heat your YAKINIKU® to 150 °C and place the pro set in the Kamado. Then place your grill grid on the highest level in the multilevel lift. Now let the Kamado heat up to 220 °C. Grill the squid for 2-3 minutes over direct heat. Serve the squid with the salsa and finish this dish with some lemon juice and a drizzle of olive oil and season with the YAKINIKU Japanese smoked salt.