Tandoori Baby Octopus

Ingredients

Baby octopus

1 pound, cleaned

Greek yogurt

1 cup

Lemon juice

2 tablespoons

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Tandoori masala

2 tablespoons

Turmeric powder

1 teaspoon

Cayenne pepper

1 teaspoon (adjust to taste)

Salt

1 teaspoon

Vegetable oil

2 tablespoons (for grilling)

Fresh cilantro

1/4 cup, chopped (for garnish)

Lemon wedges

for serving

Instructions

1. Start by cleaning the baby octopus: remove the beak and internal organs, then rinse well under cold water.
2. In a mixing bowl, combine Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, turmeric powder, cayenne pepper, and salt. Stir until smooth to create a flavorful marinade.
3. Add the cleaned baby octopus to the marinade and toss gently to ensure each piece is well-coated. For the best flavor, cover and let it marinate for at least 1 hour in the refrigerator, or up to overnight.
4. Preheat your grill to medium-high heat, ensuring it's ready for the skewers.
5. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated baby octopus onto the skewers, leaving a little space between each piece for even cooking.
6. Before grilling, brush the grill grates with vegetable oil to prevent sticking. Place the skewers on the grill and cook for about 3-4 minutes per side, or until the octopus is tender and has a nice char.
7. Once cooked, carefully remove the skewers from the grill and garnish with chopped fresh cilantro.
8. Serve the tandoori baby octopus hot, accompanied by lemon wedges for a zesty finish.