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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Grill 1
Heat grill pan over medium-high 3 minutes until radiating strong heat. Grill tomato halves cut-side down 4 to 5 minutes until deeply charred. Transfer to plate.
Grill 2
Lay marinated octopus on grill in a single layer (work in batches if needed to avoid crowding), cook 3 to 4 minutes per side, pressing gently with tongs, until edges are deeply charred and heated through.
Finish
Warm oiled pitas on cooler grill edge 30 seconds per side until warm. Cut octopus into 2cm pieces.
Plate
Lay 1 pita on each plate, mound octopus in 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.