Octopus Souvlaki with Lemon-Oregano Marinade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender octopus chunks marinated in lemon and oregano, skewered and grilled for a flavorful Greek seafood treat. This greek-inspired greek ready in about 70 minutes blends cleaned octopus tentacles, olive oil, lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 190 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 55 min Serves 4 Greek cuisine 190 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Octopus Souvlaki with Lemon-Oregano Marinade take to make?

Total time is about 70 minutes (15 min prep + 55 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Octopus Souvlaki with Lemon-Oregano Marinade?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Octopus Souvlaki with Lemon-Oregano Marinade?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Octopus Souvlaki with Lemon-Oregano Marinade for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Octopus Souvlaki with Lemon-Oregano Marinade?

Greek greek like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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