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Pink Oasis in East Portland: Tusk and The Octopus
Some restaurants you find because you’re looking for them. Others, you just kind of stumble into, pulled in by a certain energy. That’s how I found Tusk. I was wandering through East Portland, a neighborhood that’s just buzzing with cool spots, and this place just stood out. It was bright and airy and just beautiful, with pops of millennial pink and light wood. It felt less like a restaurant and more like a very stylish friend’s sunroom.
The vibe was just instantly happy. It was lively and fun, with a great playlist and a crowd of people who were all clearly having a good time. It didn’t feel pretentious or exclusive. It just felt cool.
I learned that Tusk was started by a restaurateur who was completely inspired by the flavors of the Middle East, but wanted to see them through a modern, Portland lens. The whole idea was to take those amazing, vibrant flavors, the spices, the herbs, the dips, and make them feel fresh and light. It was a desire to get away from the heavy, meat-centric meals and focus on incredible, locally sourced vegetables.
The name Tusk is even a nod to the Fleetwood Mac album, which tells you everything you need to know about the fun, slightly irreverent spirit of the place. It’s a restaurant built on a foundation of serious culinary talent, but it doesn’t take itself too seriously. It’s all about bright flavors, good music, and good times. You can feel that joy in the atmosphere.
The menu was a playground of incredible sounding small plates. It was hard to know where to start. But I’ve always believed that octopus is a great test of a kitchen’s skill. So I went for the Grilled Octopus Skewer.
When it arrived, it was a perfect little skewer of deliciousness. The octopus was beautifully charred on the outside, looking tender and inviting. It was drizzled with a vibrant green sauce and sat on a bed of what looked like some kind of creamy, flavorful puree. It wasn’t a huge portion. It was a perfect, confident little plate.
I took a bite, and it was just incredible. The octopus was so unbelievably tender, not chewy at all, with a wonderful smoky flavor from the grill. The green sauce was bright and herby, cutting through the richness perfectly. It was a couple of bites of pure, delicious happiness. A perfect little taste of what makes Tusk so special.
Tusk felt like a perfect snapshot of the Portland food scene. It’s creative, it’s beautiful, it’s focused on amazing ingredients, and it’s just a whole lot of fun. It’s a bright, happy oasis, and a place I’ll be dreaming about for a long time.
Crafting that Octopus at Home
That tender, smoky octopus from Tusk was a game changer. I’ve had so much chewy, rubbery octopus in my life, I almost forgot it could be that good. I got home and became obsessed with the idea of trying to grill it myself. It seemed like a real culinary mountain to climb.
The first step, I learned from some research, is the most important. You have to cook the octopus before you grill it. This is how you get it tender. I found some beautiful, fresh octopus tentacles at the fish market. I brought a big pot of water to a boil and then just let the octopus simmer gently for about an hour. It felt like a long time, but I was told this was the magic step.
While the octopus was simmering away, I made a sauce inspired by the one I had at Tusk. I threw a huge bunch of fresh parsley and cilantro into a blender. To that, I added a clove of garlic, the juice of a lemon, and a good glug of olive oil. I blended it all until it was a vibrant, beautiful green sauce. A little salt and pepper, and it was perfect.
Once the octopus was done simmering, I let it cool down a bit and then tossed the tentacles in a bowl with some olive oil, smoked paprika, and a little more garlic. I threaded them onto some wooden skewers, which made them look official.
I got my grill pan screaming hot on the stove. I wanted a serious char, just like at the restaurant. I laid the skewers down and was greeted with the most incredible sizzle. I cooked them for just a minute or two on each side, just long enough to get those beautiful, dark grill marks and a wonderful smoky flavor. You’re not trying to cook it here, just heat it through and give it that char.
I slid the octopus off the skewers onto a plate and drizzled that bright, herby green sauce all over it. I took a bite, and I was so proud. It was tender. It was smoky. It was delicious. It wasn’t the same as sitting in that bright pink room in Portland, but it was a pretty fantastic taste of a perfect travel memory.
Chef’s Notes: Charred Mediterranean Octopus Kabobs
• Simmer octopus before grilling for tenderness – Boiling for 45–60 minutes breaks down collagen, transforming chewy tentacles into fork-tender bites. A pressure cooker shortens this to ~25 minutes.
• Marinate with citrus and herbs for brightness – Lemon juice and oregano penetrate the octopus and vegetables, enhancing flavor and balancing the smoky char. A 20-minute rest allows full absorption.
• Use skewers for even cooking and presentation – Alternating octopus with bell pepper and onion ensures balanced heat exposure and visual appeal. Each skewer delivers ~23g protein and 65mg vitamin C.
• Grill over medium-high heat for char marks – 5–7 minutes per side develops caramelization without drying out the seafood. Squeeze lemon during grilling to boost moisture and aroma.
• Pair with cooling sides for contrast – Garlic yogurt dip, tzatziki, or arugula salad complement the smoky richness and add creamy or peppery balance.
• Add fresh herbs for final lift – Parsley, mint, or dill sprinkled post-grill brighten the dish and reinforce Mediterranean notes.
• Use a grill pan if outdoor grill isn’t available – Cast iron retains heat and mimics grill marks. Brush with oil to prevent sticking.
• Serve hot for best texture – Octopus firms up as it cools. Serve immediately or keep warm in a low oven (200°F) for up to 10 minutes.
Charred Mediterranean Octopus Kabobs
Dive into a sensational seafood treat with these Charred Mediterranean Octopus Kabobs! Expertly grilled to tender perfection and bursting with bright Mediterranean flavors, this recipe combines simple, fresh ingredients like zesty lemon, aromatic herbs, and colorful vegetables. Whether you’re seasoned at the grill or a beginner, this recipe ensures every bite is smoky, juicy, and irresistibly vibrant! Ready in just over an hour and perfect for summer dinners, get ready to impress your guests with a gourmet meal made effortlessly at home. Let’s grill!
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servings20
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Ingredients
- Seafood Section
1 pound well-cleaned octopus tentacles, thawed if frozen
- Produce Section
1 large red bell pepper, cut into medium chunks
1 medium red onion, sliced into thick rounds
1 large lemon, halved and zested, plus juice of one half
- Herbs Seasonings
1/2 teaspoon dried Mediterranean oregano
Freshly ground black pepper to taste
about 1 teaspoon sea salt, or to preference
optional pinch of chili flakes for extra heat
- Oils Acids
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice (about 1 lemon full)
- Alternative Ingredients
Octopus: Substitute with cooked calamari or firm squid tubes for texture similarity.
Red bell pepper: Use yellow or orange bell peppers for different sweetness levels.
Red onion: Can be swapped with shallots or sweet white onions.
Dried oregano: Fresh thyme or rosemary can replace adjusting flavors slightly.
Olive oil: Avocado oil or grapeseed oil for different smoke points.
Lemon juice: Lime juice as a substitute giving a tangier twist.
Chili flakes: Use smoked paprika if spice is unwanted.
Directions
- Octopus Preparation Tenderizing – Begin by thoroughly cleaning your octopus if fresh, or fully thaw if frozen. To tenderize, simmer the tentacles gently in boiling water for approximately 45-60 minutes until fork-tender. Tenderizing softens the otherwise tough texture, ensuring a melt-in-your-mouth finish. Optional step: For quicker tenderizing, use a pressure cooker set for 20-25 minutes. Once done, cut the octopus into bite-sized pieces. (Approx. 1 hour)
- Vegetable Prep Mixing – While the octopus simmers, prepare your vegetables: chop the red bell pepper into medium chunks and slice the red onion into thick rounds. Place all cut vegetables and octopus pieces into a sizable mixing bowl. This step preps ingredients evenly for flavor absorption. (Approx. 10 minutes)
- Marinade Creation Application – In another bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, dried oregano, salt, crushed black pepper, and optional chili flakes. Pour this marinade over the octopus and veggies, tossing well to coat every piece. Marinate the mixture in the refrigerator for at least 20 minutes—this allows the citrus and herbs to infuse flavor deeply. (Approx. 5 minutes prep + 20 minutes marinating)
- Skewering Grilling – Preheat your grill or grill pan to medium-high heat. Thread the marinated octopus pieces alternately with bell pepper chunks and onion slices onto skewers. Grill the skewers for about 5-7 minutes on each side until vegetables show tenderness and slight char marks appear on the octopus. Squeeze fresh lemon juice over during grilling for added brightness and moisture. Keep a close eye to avoid overcooking, which could toughen the octopus. (Approx. 15 minutes)
- Serving Garnishing – Once grilled to perfection, transfer skewers to a serving platter. Garnish with additional lemon wedges. Serve hot, pairing with a light arugula salad or a garlic yogurt dip to complement the smoky flavors. These kebabs are excellent for both casual and elegant meals. (Approx. 5 minutes)
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- Grill Pan
- Mixing Bowls
- measuring cups and spoons
- skewers
Notes
- For best success, ensure your octopus is fully tender before grilling; undercooking leads to rubbery textures. If you don’t have a grill, a cast iron skillet or grill pan works perfectly to achieve those signature char marks. Pair these skewers with a crisp Mediterranean salad or roasted potatoes for a balanced meal. Consider adding fresh herbs like parsley or mint to the marinade for an herbal boost. For extra spice, serve with a drizzle of chili-infused olive oil or a tangy tzatziki dip to complement the smoky seafood beautifully.
Nutrition Facts
- Serving Size: 1g
- Calories: 280kcal
- Fat: 13g
- Saturated Fat: 1.8g
- Cholesterol: 90mg
- Sodium: 55mg
- Potassium: 450mg
- Carbohydrates: 23g
- Fiber: 7g
- Sugar: 12.5g
- Protein: 23g
- Vitamin A: 950IU
- Vitamin C: 65mg
- Calcium: 60mg
- Iron: 2.8mg
FAQs: Charred Mediterranean Octopus Kabobs
What’s the best way to make sure the octopus turns out tender?
Tenderness is key when cooking octopus, and patience makes all the difference. At Tusk, the chefs gently simmer the octopus until fork-tender before finishing it over the grill for that perfect smoky char. Tusk also recommends letting the octopus rest after simmering, allowing the fibers to relax fully before skewering.
Can I prepare the kabobs in advance for a gathering?
Absolutely! You can marinate the ingredients a few hours ahead, keeping everything chilled until ready to grill. Tusk often preps its seafood earlier in the day, ensuring the marinade deeply infuses every bite. Following Tusk’s method means you’ll have perfectly seasoned skewers that cook up beautifully at party time.
What sides go well with these Mediterranean octopus kabobs?
Light and vibrant sides pair beautifully — think lemon couscous, tabbouleh, or roasted potatoes. At Tusk, the octopus kabobs are often served with a citrus-dressed arugula salad or a creamy yogurt dip. These sides mirror Tusk’s philosophy of balance: smoky, zesty, and refreshing in one plate.
What’s the secret to achieving that perfect char without drying out the octopus?
A hot grill and quick timing are the secrets. Brush the skewers with olive oil and cook over medium-high heat for just a few minutes per side. Tusk chefs emphasize turning the skewers frequently and finishing with a squeeze of lemon, which locks in moisture while adding brightness — a hallmark of Tusk’s Mediterranean flair.
How can I make this recipe more flavorful for guests who love bold spices?
Add chili flakes, smoked paprika, or a touch of harissa to the marinade. Tusk occasionally offers spicier specials that feature North African influences, enriching the flavor profile. By taking inspiration from Tusk’s spice-forward dishes, you can create a version that feels both fiery and refined.
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