Grilled Octopus Skewers with Chimichurri: A Bold Coastal Delight

Few dishes transport you to the sun-drenched shores of the Mediterranean or South American coastline quite like grilled octopus. Its tender, smoky richness pairs beautifully with bright, herbaceous sauces—and chimichurri, with its punchy parsley and garlic profile, is a standout partner.

Today, we’re diving deep into how to create Grilled Octopus Skewers with Chimichurri—a dish that balances complexity with approachability and yields restaurant-quality results right from your own grill.

Whether you’re a seasoned seafood lover or a curious home cook looking to expand your culinary repertoire, this dish is more accessible than you might think. The key lies in proper preparation, a little patience, and respect for high-quality ingredients.

Why Octopus?

Octopus has long been a prized ingredient in many cuisines—from Greek and Spanish tapas to Japanese sushi. Its delicate flavor and firm-yet-supple texture make it a perfect candidate for grilling, which adds a smoky depth and lightly crisp exterior. However, because octopus can become rubbery if not cooked properly, gentle pre-cooking is essential.

Many people shy away from octopus, worried about toughness or unfamiliarity—but don’t be intimidated. With a few smart techniques, you’ll master it in no time.

What You’ll Need

For the Octopus:

• 2–3 lbs (about 1.2 kg) of whole octopus, cleaned (ask your fishmonger if you’re unsure)
• 1 small onion, halved
• 4 garlic cloves
• 1 bay leaf
• 1 tablespoon kosher salt
• 1 lemon, halved
• Olive oil, for brushing
• Skewers, preferably metal or soaked wooden ones

For the Chimichurri:

• 1 cup flat-leaf parsley, finely chopped
• 2 tablespoons fresh oregano, finely chopped (or 2 tsp dried oregano)
• 4 garlic cloves, minced
• ½ cup high-quality olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon red pepper flakes (adjust for heat tolerance)
• Salt and black pepper, to taste

Step-by-Step Preparation

Step 1: Cleaning and Preparing the Octopus

Most octopus sold at reputable markets comes cleaned, but if you’re working with a whole, unprocessed one, you’ll want to:

• Remove the beak (found at the base of the tentacles).
• Cut out the eyes.
• Rinse it thoroughly to remove sand or grit.

Frozen octopus is also a fantastic option—it’s often pre-tenderized by the freezing process and readily available.

Step 2: Simmer to Tenderize

Grilling an octopus without pre-cooking is a recipe for rubber. The secret to beautifully tender tentacles is a gentle simmer that breaks down the connective tissue.

1. Fill a large pot with water and add the onion, garlic, bay leaf, lemon halves, and salt.
2. Bring to a boil, then reduce to a simmer.
3. Submerge the octopus. Cook for 45–60 minutes, or until a sharp knife inserts easily into the thickest part of the tentacles.

Note: Time may vary slightly depending on size. Resist the urge to boil aggressively—gentle simmering ensures even tenderness without disintegration.

Once cooked, remove the octopus and let it cool slightly. You’ll notice the skin turning a gorgeous deep purple hue. From here, you can:

• Slice off the tentacles individually.
• Cut the head into large chunks (optional—some prefer just the tentacles for presentation).

You can refrigerate the cooked octopus up to a day in advance at this point, making grilling a breeze when ready to serve.

Step 3: Make the Chimichurri

This vibrant Argentinian condiment comes together in minutes and can be made ahead.

1. In a bowl, mix the parsley, oregano, garlic, olive oil, red wine vinegar, lemon juice, and red pepper flakes.
2. Season generously with salt and pepper.
3. Let sit at room temperature for at least 20–30 minutes to allow flavors to meld.

Optional: Add a touch of finely chopped cilantro or shallots for variation, or swap lemon juice for sherry vinegar if you want a deeper profile.

Step 4: Assemble the Skewers

Now the fun begins—turning this humble cephalopod into a show-stopping skewer.

1. Preheat your grill to high heat.
2. Lightly brush the octopus pieces with olive oil and season with a pinch of salt.
3. Thread tentacles onto skewers, curling them slightly around themselves. You can alternate with slices of red bell pepper or red onion for visual appeal and flavor.

Grill the skewers for 2–3 minutes per side, just long enough to create a smoky char and crisp edges.

Watch closely. Overcooking at this stage isn’t dangerous, but it will dull the contrast between the tender interior and grilled exterior.

Serving Suggestions

Arrange the grilled octopus skewers on a platter, either drizzled generously with chimichurri or served with the sauce on the side for dipping. Garnish with fresh lemon wedges for an added burst of brightness.

For a complete meal, pair the skewers with a crusty baguette, a simple couscous salad, or a medley of grilled vegetables. This dish also pairs beautifully with a crisp white wine, such as Albariño or Sauvignon Blanc, or a dry, refreshing rosé.

Pro Tips for Perfect Grilled Octopus

Buy Smart: Frozen octopus is not only convenient but often more tender due to ice crystals breaking down the muscle fibers. Don’t fear the freezer aisle.

Simmer in Aromatics: Adding aromatics like garlic, bay leaf, and lemon to the simmering water infuses subtle depth into the meat.

Chill Before Grilling: Once boiled, refrigerate the octopus for a few hours. This firms it up, making it easier to handle and helping it brown better on the grill.

Balance the Chimichurri: Use fresh herbs and high-quality oil—chimichurri should taste grassy, punchy, and bright. Don’t skimp on vinegar and salt.

Direct Heat is Your Friend: You’re not cooking the octopus during grilling—you’re caramelizing it. High heat and short exposure create that essential crisp finish.

Prep Ahead: Both the chimichurri and the boiled octopus can be made a day ahead, which makes entertaining easy and keeps the grilling stress-free.

Final Thoughts

Grilled octopus skewers with chimichurri are more than just a dish—they’re a celebration of texture, fire, and flavor. With tender meat and smoky char offset by the herbal zing of chimichurri, this recipe is as impressive as it is soulful. It’s proof that with the right techniques, even the most daunting ingredients can become approachable, delicious centerpieces.

So next time you’re firing up the grill, step away from the ordinary and give this coastal classic a try. You’ll not only gain confidence in preparing octopus, but you’ll also unlock a flavor profile that’s unforgettable.