Cypriot

Cypriot Grilled Octopus with Lemon and Oregano

Name: Cypriot Grilled Octopus with Lemon and Oregano
Total time: 30 min
Yield: 4 servings
Cuisine: Cypriot
Ingredients: 1 large octopus (about 1.5kg), cleaned and tenderized; 2 tbsp olive oil; 1 lemon, zested and juiced; 1 tbsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper

Grilled octopus with a zesty lemon and oregano seasoning.

30 minutes4 servings

Cypriot Grilled Octopus with Lemon and Oregano — Photo: Haydn Blackey from Cardiff, Wales · CC BY-SA 2.0

Method

Preheat grill to medium-high heat (200°C/400°F).
In a bowl, mix olive oil, lemon zest, oregano, salt, and pepper. Brush over octopus.
Grill for 10-12 minutes, turning every 3-4 minutes, until charred and tender.
Serve with a side of lemon wedges.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Mains Seafood Grilled

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