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Grilled Octopus

Grilled Octopus

This pre-cooked Octopus, briefly marinated and then grilled over charcoal makes a fantastic lunch. Serve with a Mediterranean Salad and a cold glass of your favourite white wine.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Lunch
Cuisine Mediterranean, Seafood
Servings 2 people


  • 2 Octopus Tentacles
  • 2 tbsp Olive Oil (extra virgin)
  • 1 tbsp White Wine Vinegar
  • 1 Zest Lemon
  • 1 Juice of a Lemon
  • 1 Garlic Clove (crushed)
  • 1 tsp Oregano


  • Mix the Olive Oil, White Wine Vinegar, Lemon Zest, Lemon Juice, Garlic and Oregano and stir all the ingredients well.
  • Add the cooked Octopus to the marinade and ensure it gets a good covering. Place in the fridge for a couple of hours. Get the Octopus out of the fridge around 30 minutes before you want to start cooking.
    Marinating Octopus
  • Once your BBQ is ready place the Octopus directly over the charcoal and cook for around 5 minutes on each side. Keep an eye on it as you don't want it to burn but just nicely char. Remember you are not cooking the Octopus just warming it through.
    Don't discard the marinade but place it to one side as you will need it later.
  • Once cooked remove from the grill and plate up. I did a Mediterranean Salad, which consisted of mixed salad leaves, tomato, cucumber, red onion and feta. Place the Octopus on the salad and drizzle with some of the saved marinade.
    Grilled Octopus
Keyword BBQ Seafood, Octopus