Octopus Souvlaki with Lemon-Oregano Marinade

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender octopus chunks marinated in lemon and oregano, skewered and grilled for a flavorful Greek seafood treat. This Greek recipe, ready in about 70 minutes, pairs octopus tentacles, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs cleaned octopus tentacles
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 tbsp dried oregano
• 4 minced garlic cloves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 8 soaked in water wooden skewers

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Instructions

1. Step 1: Bring a large pot of salted water to a boil and add 2 lbs cleaned octopus tentacles. Simmer gently for 45 minutes until tender when pierced with a fork. Drain and cool.
2. Step 2: Cut the cooked octopus into 1.5-inch chunks and place in a large bowl.
3. Step 3: In a separate bowl, whisk together 1/4 cup olive oil, 1/4 cup lemon juice, 2 tbsp dried oregano, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper.
4. Step 4: Pour the marinade over the octopus chunks, toss well, and refrigerate for at least 2 hours.
5. Step 5: Preheat grill or grill pan to medium-high heat. Thread marinated octopus pieces onto 8 soaked wooden skewers.
6. Step 6: Grill the octopus skewers for 3-4 minutes per side until slightly charred and heated through.
7. Step 7: Serve immediately with lemon wedges and a drizzle of extra virgin olive oil.