If not prepped, clean and prep the squid (see body for instructions).
Soak skewers for tentacles for 20-30 minutes.
Pat the squid dry, the drizzle olive oil and season with a pinch of salt.
Skewer the tentacles by stabbing through the center from underneath, aiming to catch some of the meat to hold them securely in place. Leave space between the tentacles for even cooking.
Preheat the grill to 500°F.
Once hot, place the squid and cut lemon directly on clean grates. The tubes can go right on the grill. Close the lid and grill for 1–2 minutes before flipping. Remove once the squid turns opaque and feels slightly firm to the touch.
Squeeze the lemon juice over the grilled squid (if adding oregano add a pinch here). Serve on a platter while still hot.