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BBQ Haloumi Souvlaki and BBQ Baby Octopus

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 8-10


    •    pepper
    •    olive oil
    •    sea salt
    •    pinch sugar
    •    30g currants
    •    cracked pepper
    •    rosemary skewers
    •    300g baby octopus
    •    30g pine nuts toasted
    •    80ml red wine vinegar
    •    2 cloves garlic smashed
    •    60ml extra virgin olive oil
    •    zest and juice of 2 lemon
    •    180ml extra virgin olive oil
    •    1 punnet cherry tomatoes
    •    1 zucchini cut into chunks
    •    1 eggplant cut into chunks
    •    1 red onion cut into chunks
    •    lots of sea salt salt and cracked pepper
    •    2 pkt minted haloumi cut into inch cubes
    •    1 red and green capsicum cut into chunks


BBQ Haloumi Souvlaki:

  1. Use long lengths of rosemary and remove all the bottom leaves keeping the sprouting bit at the top.

  2. Soak in water for a couple of days.( you can buy rosemary skewers from continental delis)

  3. Toss all veg lightly with olive oil and season with salt and pepper.

  4. Skewer the veg and Haloumi randomly on the rosemary skewers.

  5. Grill on bbq turning a few times.

  6. Combine dressing ingredients together and drizzle over the skewers.serve with skewers.

BBQ baby octopus:

  1. Clean octopus and remove beaks and brains and cut in half.

  2. Combine the marinade ingredients together and marinate the Octopus for a few hours or overnight for tenderness.

  3. Remove from the marinade and place on skewers or directly on the grill.

  4. Baste with a bunch of Greek dried oregano dipped in the marinade if desired.

  5. Cook until tentacles curl up and heads are firm, rest 5 or so minutes.

  6. Squeeze with a little fresh lemon juice and season to taste.

This great family recipe is thanks to ABC Recipes at


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