Tzatziki, also called jajiki or jajik, is a popular Greek and Turkish dip. The yoghurt and cucumber are both very refreshing, so it makes a great accompaniment to anything spicy, similar to an Indian raita.


  • 500g baby octopus, cleaned

  • 2 cloves garlic, finely sliced

  • 3 small red chilies, seeded and finely chopped

  • 1½ teaspoons chopped oregano leaves

  • ¾ cup extra virgin olive oil

  • 2 red capsicums, seeded and cut into chunks

  • 1 stalk dill

  • Tzatziki

  • 1 small Lebanese cucumber

  • 1 clove garlic, crushed

  • 200g Greek-style plain yoghurt

  • Salt flakes, to taste


  • 1.

    Halve octopus heads and quarter tentacles. Pour boiling water over octopus, leave to stand for 1- 2 minutes then drain. Combine garlic, chili, oregano and ½ cup of the olive oil in a bowl. Add octopus, cover and marinate for at least 30 minutes.

  • 2.

    Make the Tzatziki: halve the cucumber, discard the seeds and grate coarsely. Place in a clean tea towel and squeeze to remove any excess moisture. Combine with garlic, yoghurt and salt. Refrigerate until needed.

  • 3.

    Heat a barbecue or char-grill plate.

  • 4.

    Toss capsicum with remaining oil and place on the barbecue or char-grill, skin-side down. Cook until the skin starts to blister, turn, cook for another minute or two until it colours, then remove and set aside. Remove the octopus from the marinade and cook for 2-5 minutes, turning occasionally, until the skin is brightly coloured and the flesh is slightly charred.

  • 5.

    Toss capsicum and octopus together and pile onto a platter, garnish with dill and serve with Tzatziki on the side.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 657kj
  • Fat Total 57g
  • Saturated Fat 8g
  • Protein 22g
  • Carbohydrate 15g
  • Sugar 8g
  • Sodium 931mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Alternative species: Calamari, cuttlefish or squid (cut into strips), large green prawns (omit the boiling water).

Recipe supplied by Sydney Seafood School.

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