This Grilled Octopus Greek-Style Recipe uses olive oil, lemon, garlic and oregano, and makes a terrific Meze style appetizer.
This Grilled Octopus Greek-Style Recipe features tentacles that have first been marinated in the Grecian style using olive oil, lemon juice, garlic and oregano. The finished result, served piping hot from the grill, makes for a terrific Meze type appetizer.
For a single serving, you will need:
- 1 medium sized Octopus Tentacle*;
- 1 – 1 ½ Tbsp. good quality EVOO;
- 1 Tbsp. Lemon juice;
- ½ tsp. minced Garlic;
- 1 small pinch dried Greek Oregano;
- ¼ tsp grated lemon juice;
- 1 tiny pinch of Sugar (optional).
*As the tentacles will be grilled, they need to be tenderized by pre-blanching otherwise your Grilled Octopus Greek Style will end up tough and very chewy. If you are not sure how to do this, see: How to Clean and Tenderize Your Octopus.
First, make a few slashes in the thicker part of the tentacles in order to allow flavors to penetrate, then marinate them for several hours, or overnight, in the remaining ingredients.
Although a wood-fire would be spot-on, the tentacles can be grilled in a ridged pan over high heat.
To prevent the tentacle from curling excessively during the process, run a wooden skewer through them lengthwise, and then grill for about 4 or 5 minutes on each side until you get nicely charred grill-marks along the length.
For service, drizzle some of the marinade on each plate and add slices of tomato and Kalamata Olives. Top the tentacles with a sprinkling of chopped parsley for color, add a few chilli flakes, if you like, then serve while still piping hot.