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BBQ Greek Style Octopus

Prep Time

    •    Prep time: 3 hours before cooking
    •    Cook time: 3-5 minutes
    •    Yield: Serves 24


For the octopus:

    •    5 litres water
    •    6 pepper corns
    •    1 cup white wine
    •    2 fresh bay leaves
    •    1 octopus, cleaned
    •    1 cup red wine vinegar

For the marinade:

    •    150ml olive oil
    •    60 ml balsamic
    •    1 chilli finely sliced
    •    1 tbsp dried oregano
    •    4 cloves garlic crushed

For the salad:

    •    100g feta cheese
    •    150g mixed olives
    •    1 lemon cut in half
    •    1/2 Spanish onion finely sliced
    •    2 Roma tomatoes cut into wedges
    •    30ml good quality extra virgin olive oil
    •    1 Lebanese cucumber cut into bite sized pieces


Preparing the octopus:

  1. Bring water, vinegar, wine, bay leaves and peppercorns to the boil.
  2. Add octopus, cover with a lid and bring back to the boil.
  3. Reduce the heat to a simmer and leave to slowly cook for around one hour until tender. Remove from liquid and let cool.

Preparing the marinade:

  1. Mix all the marinade ingredients in a bowl. When the octopus is cool cut tentacles into 5cm pieces and toss with marinade. Cover and let sit for around two hours before cooking.
  2. While octopus is in the marinade, prepare the feta, tomato and olive salad.

Preparing the salad:

  1. Place all the ingredients into a mixing bowl except for the lemon. Take half a lemon and squeeze the juice over your ingredients, mix together well.
  2. When ready, place marinated octopus on to the hot bbq. Cook until nice and crispy on all sides, around three to five minutes.
  3. Place your mixed salad in the centre of you plate, top with the octopus. Finish with some fresh sea salt, a drizzle of extra virgin olive oil and fresh lemon on the side.

This great family recipe is thanks to ABC Recipes at


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