Grilled Octopus


  • 2 pounds small octopus, cleaned and pre-tenderized

  • 3 tablespoons olive oil

  • 2 tablespoons lemon zest

  • 1 tablespoon fresh oregano, chopped (2 teaspoons dry)

  • 1 tablespoon fresh thyme, chopped (2 teaspoons dry)

  • 2 teaspoons kosher salt

  • 2 teaspoons black pepper 


  • Mix all ingredients together in a bag or bowl with the octopus, leave at room temperature for at least 1/2 hour.

  • Prepare the grill, it should be on the hot side.

  • Pick up octopus and drain some of the excess oil off of it before placing on the grill. Lay octopus on its side , drag tentacles across grate so they do not hang down. tentacles will then curl up. Cook on each side for a total time of about 10 minutes making sure to get a nice char on it.

  • Remove the head where it connects to the body (no meat there, mostly skin), slice into individual pieces, in half or by each leg. Serve with a squeeze of fresh lemon juice

Dirk FucikGrilling