Tandoori Octopus

Ingredients

• Lemon wedges - For serving
• Fresh cilantro - 2 tablespoons, chopped (for garnish)
• Vegetable oil - 2 tablespoons
• Salt - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 tablespoon
• Tandoori masala - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 4 cloves, minced
• Lemon juice - 2 tablespoons
• Greek yogurt - 1 cup
• Octopus - 2 pounds, cleaned and tentacles separated

Instructions

1. In a bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, paprika, cumin, coriander, turmeric, and salt. Mix well to make the marinade.
2. Add the cleaned octopus tentacles to the marinade and toss to coat them evenly. Let it marinate for at least 1 hour, or overnight for best results.
3. Preheat the grill to medium-high heat.
4. Remove the octopus from the marinade and shake off any excess. Drizzle the tentacles with vegetable oil.
5. Grill the octopus for about 3-4 minutes per side, or until charred and cooked through. Be careful not to overcook, as it can become tough.
6. Remove the grilled octopus from the heat and let it rest for a few minutes.
7. Slice the octopus tentacles into bite-sized pieces and garnish with fresh cilantro.
8. Serve the tandoori octopus with lemon wedges on the side for squeezing over the octopus before eating.