BBQ baby octopus kebabs in olive oil, lime, garlic and basil.

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Ingredients:

800g of baby octopus
1/2 a cup of a good olive oil
Juice of 1 lime
1/2 a cup of fresh diced basil leaves
2 tablespoons of fresh crushed garlic.

Method:

Most baby octopus comes frozen and cleaned, so just defrost and rinse under cold water.

To help to add more flavour and tenderise better, put the octopus on a cutting board and spike it all over a few times with a fork.

Dry the octopus with a piece of paper towelling, and place it in a glass dish.

Mix the olive oil, lime juice, diced basil leaves and fresh garlic together in a small bowl.

Pour the contents of this marinade all over the octopus, and work it in really well, turning it over a few times to get a good coating over the octopus.

Cover with plastic film and place in the refrigerator for at least 4 hours. (Overnight in the fridge would be the best, but 4 hours will do at a minimum.)

When you’re ready to cook the octopus, skewer a lemon wedge on first, followed by 3 or 4 baby octopus – depending on the length of your skewers.

At the end of the skewer, add another lemon wedge to hold the octopus in place.

You can either barbeque on the hot plate, char grill or pan-fry the kebabs for a few minutes either side.

Alternatives: You can use this with calamari as well, or even use large octopus.

You can use lemon instead of lime and replace the basil with oregano, if you prefer.

Serving Suggestion:
Serve the octopus with a nice green salad as a fantastic summer dish, and enjoy.

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