Middle Eastern · Dinner
Grilled Octopus with Sumac and Tahini
Octopus Grill Platter Levantine
Levantine grilled octopus with sumac, garlic, and lemon, served over warm pita with charred tomato, herb-onion salad, and a tahini-lemon sauce.
$$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
42gProtein
22gFat
38gCarbs
4gSugar
6gFiber
720mgSodium
72mgChol
Goes well with
VerdejoVerdejo — A refreshing pairing for this...
local
Lebanese ksara muscat blancLebanese ksara muscat blanc — A refreshi...
international
Instructions
1
Prep
Whisk marinade: 40ml olive oil, 20ml lemon juice, 6 grated garlic cloves, 2 tsp sumac, 1 tsp cumin, 1 tsp paprika, 0.5 tsp Aleppo pepper, 1 tsp salt. Coat 440g octopus, rest 10 minutes. Whisk tahini sauce: 60g tahini, 30ml lemon juice, 2 grated garlic cloves, salt to taste; thin with cold water until dripping consistency. Halve 2 tomatoes, brush with oil and salt. Toss herb salad: 40g parsley, 60g sliced red onion, 20ml oil, 10ml lemon juice, sumac, salt to taste.
2
Grill 1
Heat large grill pan over medium-high 3 minutes until radiating strong heat. Grill tomato halves cut-side down 4 minutes until deeply charred. Transfer to plate.
3
Grill 2
Lay marinated octopus on grill in a single layer, cook 3 to 4 minutes per side, pressing gently with tongs, until edges are deeply charred and heated through.
4
Finish
Warm oiled 20cm pitas on cooler grill edge 30 seconds per side until warm. Cut octopus into 2cm pieces.
5
Plate
Lay 1 pita on each plate, mound octopus centre, drizzle tahini sauce over and around, set charred tomato alongside, scatter herb salad over, finish with lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) pre-cooked octopus tentacles
- 70ml (1/4 cup + 1 tbsp) extra-virgin olive oil
- 60ml (1/4 cup) lemon juice
- 8 garlic cloves
- 2 tsp sumac
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 0.5 tsp Aleppo pepper
- 1 tsp fine sea salt
- 60g (2.1 oz) tahini
- 2 medium tomatoes
- 40g (small handful) flat-leaf parsley
- 60g (2.1 oz) red onion
- 2 pita breads
- 2 lemon wedges