In a large bowl, stir the olive oil, garlic, lemon zest and juice, oregano, salt and pepper together.
Stir the squid tubes in the bowl. Cover them and put them in the refrigerator for 30 minutes (the pipes can be stored in the refrigerator for up to 1 hour).
Place the tubes on a greased grill over high heat. Close the lid, turn every two minutes or until they are ferm. Serve with lemon, rice salad and sweet and sour sauce.
