Grilled Octopus with Lemon (Greek Style)

Greek-style grilled octopus with lemon on a plate.

5 from 3 votes

Grilled Octopus with Lemon (Greek Style)

Master the art of preparing grilled octopus with this easy, Greek-style recipe. These simple techniques will help you achieve tender and flavorful octopus and a zesty lemon dressing every time!

Prep Time1

Cook Time10

Total Time1 10

Course: Main Course

Cuisine: Greek

Keyword: Greek grilled octopus, grilled octopus recipe

Servings: servings

Author: Elena Davis

Ingredients

For the Octopus

2-3 pounds fresh octopus cleaned (use either the tentacles or a whole octopus)
1 onion quartered
1 lemon halved
2 bay leaves
salt to taste

For Grilling

olive oil
thick lemon slices for grilling and serving (optional)

For the Lemon Dressing

¼ cup extra virgin olive oil
juice of 1 large lemon
2 cloves garlic minced
2 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
salt and pepper to taste

Optional Toppings

chopped fresh parsley for serving
feta cheese and kalamata olives not traditional

US Customary - Metric

Instructions

Preparing the Octopus

Place octopus in a large pot with the lemon halves, onion, bay leaves, and a pinch of salt. Cover it with enough water to cover it and bring it to a boil. Reduce heat and simmer gently for about 45-60 minutes, or until the octopus is tender when pierced with a fork. (Cooking time may vary depending upon the size of the octopus. If you're using frozen octopus, thaw it in the fridge overnight.)
Remove the octopus from the pot and let it cool. Once it's cool enough to handle, you can remove the skin if you prefer, though it’s edible and adds flavor.

Grilling the Octopus

Preheat the grill to a high heat. (You want nice, hot grates to ensure the octopus gets a good sear.)
Toss the cooled octopus with a little olive oil and season with salt. Place the octopus on the grill, cooking each side for about 2-3 minutes until charred and crispy. Transfer the grilled octopus to a serving platter.

Finishing & Serving

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, and salt and pepper to taste.
Drizzle the lemon dressing over the grilled octopus while it's still warm.
Serve immediately, garnished with extra lemon wedges and a sprinkle of fresh chopped parsley or oregano.

Notes

Always simmer the octopus before grilling with some aromatics (like onion, lemon, and bay leaves) until it's tender. This can take about 45-60 minutes, depending on the size of the octopus. Tenderizing it before grilling is crucial to avoid a rubbery texture.
Make sure the grill is very hot before you add the octopus. A high temperature is essential for a nice sear that locks in flavors and creates a pleasing texture.
Grill each side for just a few minutes. Octopus needs only a short time on high heat to crisp up without becoming tough.
Always finish with a squeeze of fresh lemon or a vinaigrette. The acidity will balance the octopus’s richness and elevate the overall flavor profile.
Allow the grilled octopus to rest for a few minutes after grilling. This helps the juices redistribute, ensuring the meat is moist and flavorful.

Nutrition