Grilled Octopus with Lemon & Oregano
Let’s cook together and bring the fresh, bold flavors of the sea to your table with this delicious Grilled Octopus Legs with Lemon & Oregano. Using tender Western Australia Rock Octopus, this dish is all about simplicity and balance — zesty lemon, fragrant oregano, and a quick char on the grill to lock in all the goodness. Whether you’re cooking for friends or just treating yourself, this recipe is easy to follow, full of flavor, and guaranteed to impress. Fire up the grill, grab your tongs, and let’s make something amazing together!
INGREDIENTS
-
1 lemon, zested and juiced
-
2 tablespoons extra virgin olive oil
-
2 teaspoons dried oregano (or 1 tbsp fresh chopped oregano)
-
2 cloves garlic, minced
-
1 teaspoon sea salt
-
½ teaspoon cracked black pepper
-
Optional: smoked paprika or chili flakes for heat
-
Lemon wedges, fresh oregano for garnish
RECIPE
1. Thaw the Octopus
Thaw frozen octopus legs overnight in the fridge or under cold running water and Pat dry thoroughly with paper towels.
2. Make the Marinade
In a bowl, whisk together Olive oil, Lemon juice and zest, Garlic, Oregano, Salt and pepper
3. Marinate the Octopus
Toss thawed octopus legs in the marinade and Let sit for 15–30 minutes at room temperature.
4. Grill
- Preheat a grill or BBQ to medium-high. Oil the grates if needed.
- Grill octopus legs for 3–4 minutes per side until lightly charred and crisp at the edges.
5. Serve
- Transfer to a platter.
- Garnish with lemon wedges and fresh oregano.
- Serve hot with a drizzle of olive oil or extra lemon if desired.