Barbecued Chilli Octopus with Red Capsicum & Tzatziki

Recipes | Barbecuing | Marinating Serves 4 as an entrée Barbecued Chilli Octopus with Red Capsicum & Tzatziki

Tzatziki, also called jajiki or jajik, is a popular Greek and Turkish dip. The yoghurt and cucumber are both very refreshing, so it makes a great accompaniment to anything spicy, similar to an Indian raita.


500g Baby Octopus, cleaned
2 cloves garlic, finely sliced
3 small red chillies, seeded and finely chopped
1½ teaspoons chopped oregano leaves
¾ cup extra virgin olive oil 
2 red onions
2 red capsicums, seeded and cut into chunks

1 small Lebanese cucumber
1 clove garlic, crushed
1 stalk dill, finely chopped
200g Greek-style plain yoghurt
Salt flakes, to taste


Halve Octopus heads and quarter tentacles. Pour boiling water over Octopus, leave to stand for 1-2 minutes then drain. 

Combine garlic, chilli, oregano and ½ cup of the olive oil in a bowl. Add octopus, cover and marinate for at least 30 minutes. 

Make Tzatziki: halve the cucumber, discard the seeds and grate coarsely. Place in a clean tea towel and squeeze to remove any excess moisture. Combine with remaining ingredients and refrigerate until needed. 

Heat a barbecue or char-grill plate. 

Cut onion into wedges, leaving the stem end intact to hold the layers together. Toss with half the remaining oil and place on the barbecue or char-grill until well coloured on each side. Remove and set aside.

Toss capsicum with remaining oil and place on the barbecue or char-grill, skin-side down. Cook until the skin starts to blister, turn, cook for another minute or 2 until it colours, then remove and set aside. 

Remove the Octopus from the marinade and cook for 2-5 minutes, turning occasionally, until the skin is brightly coloured and the flesh is slightly charred.

Toss onion, capsicum and Octopus together and pile onto a platter and serve with Tzatziki on the side.

Alternative species:

Calamari, Cuttlefish or Squid (cut into strips), large green Prawns (omit the boiling water).

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