Tender, smoky, and infused with the sun-drenched flavors of the Mediterranean, this Greek-Style Grilled Octopus is a traditional dish that highlights the simplicity of good ingredients. Simmered until perfectly tender, then marinated with olive oil, red wine vinegar, lemon, and oregano, the octopus is finished on a hot grill until beautifully charred. Served with lemon wedges and extra herbs, it’s a dish that’s equally suited to casual summer dinners and elegant mezze platters.

Why You’ll Love This Recipe

Authentic Greek flavor using classic ingredients
Combines tender texture with smoky, crispy edges
Naturally gluten-free and low in carbohydrates
Light, healthy, and high in lean protein
Perfect for warm weather and al fresco dining
Simple preparation with a stunning result
Easily scalable for gatherings or entertaining
No complex seasoning—just clean, bold flavors
Pairs beautifully with traditional Greek sides
A gourmet dish you can prepare at home

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Octopus, cleaned
Lemon slices (for boiling)
Lemon juice (fresh)
Lemon wedges, for garnish
Dried oregano
Extra virgin olive oil
Red wine vinegar

Directions

Rinse the cleaned octopus thoroughly under cold water.
Place it in a large pot with two thick lemon slices. Cover and simmer gently over medium-low heat for 45–60 minutes, or until the octopus is fork-tender.
Remove the octopus from the pot and allow it to cool slightly. Cut the tentacles into individual portions.
In a bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, and dried oregano to create the marinade.
Drizzle a portion of the marinade over the cooked octopus and let it sit for 15–30 minutes at room temperature.
Preheat the grill to medium-high. Grill the octopus for 3–4 minutes per side, or until lightly charred and crisp on the outside.
Transfer to a platter, drizzle with more marinade or a touch of olive oil, and garnish with lemon wedges and a sprinkle of oregano.
Serve warm or at room temperature.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: Approximately 310 kcal per serving

Variations

Herb Swap: Use fresh chopped parsley or thyme for a different herbal note.
Spicy Kick: Add a pinch of red pepper flakes or Aleppo pepper to the marinade.
Citrus Blend: Use a mix of lemon and orange juice for a slightly sweeter profile.
Garlic Infusion: Add minced garlic to the marinade for more depth.
Vinaigrette Style: Stir in a teaspoon of Dijon mustard for a punchier finish.
Capers or Olives: Add a Mediterranean touch by topping with capers or kalamata olives.
Seafood Platter: Serve alongside grilled shrimp, squid, or sardines for a mixed seafood feast.
Serve Over Greens: Layer over arugula or baby spinach for a light salad-style main.
Octopus Skewers: Thread grilled octopus onto skewers for an elegant appetizer.
Make It a Meze: Serve with tzatziki, pita, olives, and feta as part of a Greek spread.

storage/reheating

Storage:
Store leftover octopus in an airtight container in the refrigerator for up to 2 days. Keep the marinade separate if possible for best texture.

Reheating:
Reheat gently in a skillet over medium heat or briefly on the grill. Avoid microwaving, as it can make the octopus rubbery.

FAQs

Where can I buy fresh or cooked octopus?

Octopus is often available at fish markets, international grocery stores, or the seafood section of well-stocked supermarkets. You may also find it pre-cooked and vacuum-sealed.

Do I need to tenderize the octopus?

Simmering the octopus for 45–60 minutes will naturally tenderize it. No additional tenderizing is necessary.

Can I use frozen octopus?

Yes, frozen octopus works well. Thaw it completely in the refrigerator before cooking.

What does octopus taste like?

Octopus has a mild, slightly sweet flavor and a tender texture when cooked properly, similar to calamari.

Can I skip the boiling step?

Boiling is essential to achieve tenderness before grilling. Grilling raw octopus directly would result in a tough texture.

Is this dish served hot or cold?

It can be served warm or at room temperature, depending on your preference. It is commonly enjoyed both ways in Greek cuisine.

What’s a good side dish?

Traditional Greek sides like lemon potatoes, Greek salad, grilled vegetables, or crusty bread pair well.

How long should I marinate the octopus?

15–30 minutes is sufficient, but you can marinate longer (up to 1 hour) for stronger flavor.

What kind of grill should I use?

A charcoal grill gives the best flavor, but a gas grill or grill pan works well too.

Can I prepare this dish in advance?

Yes, the octopus can be boiled and marinated in advance. Grill just before serving for the best texture and presentation.

Conclusion

Grilled Octopus Greek-Style is a timeless Mediterranean dish that celebrates fresh ingredients and simple techniques. With its tender texture, charred edges, and bright lemon-oregano marinade, it’s a delicious reminder that sometimes less is more in the kitchen. Whether served as part of a traditional Greek meze or as a light entrée with your favorite sides, this dish delivers authentic flavor and elegant simplicity.

Grilled Octopus Greek-Style

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Author: Mari
Total Time: 1 hour 15 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Greek-style grilled octopus is a tender, smoky Mediterranean dish marinated in olive oil, lemon, and oregano, then flame-kissed to perfection. Simmered until tender and grilled until crisp on the edges, it’s a traditional Greek seafood recipe that brings the flavors of the Aegean straight to your table. Perfect for summer grilling or a healthy meze platter.

Ingredients

1 kg octopus, cleaned
2 thick lemon slices (for boiling)
1/2 lemon, for garnish
1 tsp dried oregano
3 tbsp fresh lemon juice
5 tbsp extra virgin olive oil
2 tbsp red wine vinegar

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Instructions

Rinse the octopus and place it in a large pot with lemon slices. Simmer covered over medium-low heat for 45–60 minutes, or until tender. Remove and cool slightly.
Cut the tentacles into individual portions for easier grilling.
In a bowl, whisk together olive oil, lemon juice, vinegar, and oregano to create a marinade.
Drizzle some of the marinade over the octopus and let it marinate for 15–30 minutes.
Preheat grill to medium-high heat. Grill octopus for 3–4 minutes per side, or until charred and crisp on the edges.