Greek Style Chargrilled Octopus Recipe

Let me show you how to make my insanely delicious and succulent Greek-style chargrilled octopus. 

You will fall head over heels in love with this dreamy dish. It’s surprisingly simple, too! It’s a showstopper, for sure. So, if you’re looking for a recipe that’s a bit flashy, give this a try. 

If you love trying new crowd-pleasing recipes; make this whole lamb on the rotisserie!

Why you’ll love this recipe for Greek style octopus

Octopus (xtapodi as it’s called in Greece) is one of my favourite mezethakia. I will never NOT have this as an extra meze while I’m cooking away on my grill.

• Super tender: When cooked properly, chargrilled octopus has a tender texture. People are sometimes nervous about their octopus turning out rubbery – this recipe gives me easy-to-eat octopus.
• Authentic Greek: Greek-style chargrilled octopus is a quintessential dish in Greek cuisine. 
• Versatility: Chargrilled octopus can be enjoyed in various ways, whether served as a standalone dish, added to salads, pasta dishes, tacos, or meze platters. The options and ways to use it are endless.
• Satisfying texture: The combination of tender flesh and slightly crispy charred exterior gives chargrilled octopus an incredible texture.
• Easy to make: While octopus may seem intimidating to cook, Greek-style chargrilled octopus is relatively simple to prepare. It uses just a few ingredients and basic cooking techniques.
• Perfect for grilling: Octopus responds well to grilling, developing a beautifully charred crust while remaining tender and juicy on the inside. If you love standing round a shimmering hot grill (like I do), this is the recipe for YOU!

Ingredients needed to make this Xtapodi Recipe

Here’s what to gather to make this recipe: 

• Whole octopus: Ensure the octopus is properly cleaned, removing the beak, eyes, and innards. Note that the octopus loses a lot of its volume as it cooks so expect to lose about 30%.
• Red onions: Adds flavour to the cooking liquid. You could also regular white onions.
• Bay leaves: Use fresh bay leaves if available for a stronger flavour..
• Red wine: Red wine adds depth and richness to the marinade. Use a good-quality red wine with robust flavours. Sip test is mandatory in my opinion. 
• Lemon: Fresh lemon adds acidity and freshness to the marinade. Use fresh over bottled if you can.
• Greek olive oil: Adds richness and moisture to the octopus.
• Dried oregano: This is a staple herb in Greek cuisine; make sure your dried oregano is fresh.
• Cloves of garlic: Garlic adds a pungent flavor to the marinade. You can use a little more or less if you like.

Top tips for making perfect Greek style chargrilled octopus

Here’s what I’ve found gives great results when cooking my Greek style chargrilled octopus:

• Marinate adequately: Guys, don’t skimp on the marinating time! 
• Use high-quality ingredients: Choose fresh, high-quality ingredients, especially when it comes to the octopus, olive oil, and herbs. 
• Preheat the grill: Ensure your grill is properly preheated to medium-high heat before placing the octopus on it. A well-heated grill helps to sear the octopus quickly, creating a delicious charred exterior while keeping the interior tender and juicy.
• Grill with care: Avoid overcooking, as this can result in a rubbery texture. Baste the octopus with the marinade occasionally while grilling to keep it moist and flavourful.
• Don't forget the bay leaves: These are a key flavouring and are not to be missed!

How to serve Greek style octopus

Here's a list of sides and dishes that pair well with Greek-style charcoal octopus, along with some of my favourite ways to enjoy the octopus:

With other side dishes:

• Greek salad: This classic accompaniment has all the Greek goods: tomatoes, cucumbers, red onions, bell peppers, olives, and feta cheese tossed in a simple dressing of olive oil, lemon juice, and oregano.
• Tzatziki: Grab my tzatziki recipe and use your pieces of octopus as a dipper! This creamy sauce/dip is delicious with the smoky octopus.
• Roasted vegetables: Roast vegetables like eggplant, zucchini, bell peppers, and cherry tomatoes with olive oil, garlic, and herbs for a hearty and flavourful side dish.
• Spanikopita or Tiropitakia: Both delicious Greek items.
• Spanakorizo: A traditional Greek spinach and rice dish cooked with onions, garlic, tomatoes, and herbs.
• Greek lemon potatoes: Oven-roasted potatoes with lemon, garlic, and oregano. They're crispy on the outside and tender on the inside, making them a perfect accompaniment to the octopus.
• Grilled pita bread: Serve warm pita alongside the octopus for dipping into tzatziki. To take it to the next level, use this Greek pita bread recipe of mine for the ultimate fluffy pita bread!
• Octopus salad: Make an octopus salad by combining the grilled tentacles with mixed greens, cherry tomatoes, Kalamata olives, red onions, and feta cheese. Dress with a simple vinaigrette made from olive oil, lemon juice, and oregano.

• Octopus souvlaki: Thread grilled octopus onto skewers along with cherry tomatoes, bell peppers, and onions. Serve with tzatziki sauce and pita bread for a fun portable meal.
• Octopus bruschetta: Top slices of toasted bread with grilled octopus, diced tomatoes, red onions, and feta cheese. Drizzle with olive oil and balsamic glaze.
• Octopus tacos: Fill corn tortillas with grilled octopus, shredded cabbage, avocado slices, and a squeeze of lime juice. Top with a dollop of tzatziki or salsa for added flavour.
• Octopus pasta: Toss sliced grilled octopus with cooked pasta, cherry tomatoes, garlic, parsley, and a splash of white wine. Finish with a sprinkle of Parmesan cheese.
• Octopus meze platter: Arrange slices of grilled octopus alongside olives, roasted peppers, feta cheese, hummus, and pita bread for a Mediterranean-inspired appetizer platter.

Common mistakes to avoid when cooking this xtapodi recipe

Steer clear of these typical mistakes:

1. Overcooking: Octopus can become tough and rubbery if overcooked. This often happens when it's boiled or grilled for too long. To avoid this, cook the octopus just until it becomes tender. 
2. Too little seasoning: Octopus has a mild flavor, so it's essential to season it well before cooking to enhance its taste. Marinating the octopus in a flavorful mixture of herbs, spices, citrus, and olive oil can help infuse it with delicious flavors.
3. Inadequate cleaning: Make sure to properly clean the octopus before cooking. Make sure to remove the beak, eyes (if they are there) and innards from the octopus, and rinse it thoroughly under cold water to remove any sand or debris. Cleaning the octopus ensures a clean and delicious final dish. Of course, you can buy it already cleaned and then your process will be way easier.

📖 Recipe

Greek Style Chargrilled Octopus Recipe (Xtapodi)

Greek Style Chargrilled Octopus, tender and succulent, marinated in lemon juice, olive oil, and spices. Perfect for grilling, enjoy the Mediterranean taste with every bite. Best cooked on the charcoal BBQ.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

BBQ Cook Time 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Appetizer

Cuisine Greek

Servings 12 portions

Calories 236 kcal

Ingredients

  

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For octopus

• 1 octopus (mine was 4kg)
• 2 tablespoon salt (for massaging)
• water (enough to submerge your octopus)
• 1 cup red wine (250 ml)
• 2 tablespoon salt (for boiling)
• ½ tablespoon black pepper corn
• 2 onions (red)
• 3 bay leaves

Marinade

• 300 ml lemon juice
• 300 ml olive oil
• 1 tablespoon oregano
• 4 garlic cloves (minced)

Instructions

 

Cleaning + Massage

• Remove the beak from the Octopus. The head of my Octopus was already removed, but if yours isn’t, you’ll need to clean this out and remove the eyes.
• Place the Octopus into a large bowl and add your salt. Massage the Octopus well for a good 10 minutes, then rinse.

Boiling the Octopus

• Get a large pot and add in the onions, bay leaves, peppercorns, salt, wine, and water. Then bring this to a boil.
• Once the water is boiling, slowly dip the tips of the tentacles into the water. This helps get the curly bits on the ends of your tentacles.
• After a few dunks, place the whole Octopus inside the pot and reduce the heat to bring it to a simmer. Let the Octopus simmer for 45 minutes – 1 hour.
• Note: you want the Octopus to be tender but not cooked to the extent that the skin comes off. A good way to gauge if it’s cooked enough, is to pierce a stick through it.
• Once the Octopus is ready, drain it from the liquid and let it cool for a good 30 minutes.

Marinade

• To a bowl, add the lemon juice, olive oil, oregano, and garlic. Mix until all is evenly combined.
• Once the Octopus is cooled, cut into even pieces that are easily manoeuvred on the charcoal. Place these pieces into the marinade and mix it through until all tentacles are coated.

Chargrill over the charcoal BBQ

• Place the tentacles on the BBQ, ensure the BBQ is hot in temperature. This is a quick step as we just want to char them. Be careful as the marinate will drop on the coals and create flare ups.
• Once all pieces are beautifully charred, remove from the heat.
• Optional: cut the thicker pieces into meze (bite size chunks) and place in your serving dish. Drizzle over some more marinade and enjoy!

Video

Nutrition

Calories: 236kcalCarbohydrates: 5gProtein: 0.5gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 0.04mgSodium: 2328mgPotassium: 95mgFiber: 1gSugar: 2gVitamin A: 13IUVitamin C: 12mgCalcium: 20mgIron: 1mg

Keyword chargrilled octopus, xtapodi

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