Lemon-Thyme Grilled Greek Octopus with Ouzo Splash
Tender grilled octopus infused with lemon and thyme, finished with a splash of ouzo, brings the taste of Greece to your table.
Preparation
Get these tasks done before you start cooking.
Marinating the Octopus
- 1
Place octopus in bowl
Place the cleaned octopus in a large bowl.
- 2
Add marinade ingredients
Add olive oil, minced garlic, lemon juice, fresh thyme, salt, and pepper.
- 3
Mix and refrigerate
Mix well, ensuring the octopus is fully coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Preparing the Octopus for Grilling
- 1
Remove and rest
Remove marinated octopus from the refrigerator.
- 2
Bring to room temperature
Bring the octopus to room temperature before grilling, about 30 minutes.
- 3
Preheat the grill
Preheat grill to medium-high heat.
How to Make Lemon-Thyme Grilled Greek Octopus with Ouzo Splash
Total time: 3 h 20 min · Yields 4 servings
- 1
Grill the octopus
Lightly brush the grill grates with olive oil and place the octopus on the grill. Grill for about 5-7 minutes per side, basting frequently with marinade.
- 2
Splash with ouzo
Once grilled, remove the octopus and splash with ouzo to enhance flavor. Let rest for a few minutes.
- 3
Arrange and serve
Arrange the octopus tentacles on a serving platter, garnished with lemon wedges and fresh parsley.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this dish ahead of time?
Yes, you can marinate the octopus up to 24 hours in advance for more flavor.
What if I don't have ouzo?
You can substitute with another anise-flavored liqueur or simply omit it.
Can I use frozen octopus?
Yes, just make sure to thaw it completely before marinating.
How can I ensure the octopus is tender?
Tenderize it by simmering in water with a cork or lightly pounding with a meat tenderizer before marinating.
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