There’s something undeniably captivating about the scent of smoky spices dancing over the grill—especially when they’re rooted in the rich culinary heritage of the Arabian Peninsula.
If you’ve ever savored the bold, aromatic char of Al Faham-style grilled meats, you know the magic that lies in a perfectly balanced spice blend.
Today, we’re taking that iconic flavor beyond chicken or lamb and diving boldly into the ocean with a dish that’s as elegant as it is flavorful: grilled octopus marinated in harissa and RoboFood Al Faham Seasoning, served over a vibrant salad of chickpeas, preserved lemon, and fresh herbs.
This is modern Middle Eastern cuisine at its finest—bold, balanced, and beautifully textured.
Why This Dish Works: A Fusion of Fire and Flavor
Octopus, when cooked and grilled properly, transforms into a tender, slightly chewy delicacy with an incredible ability to absorb deep, complex flavors.
Marinating it in a mixture of spicy harissa paste and RoboFood Al Faham Seasoning creates a smoky, slightly sweet, and warmly spiced crust—perfect for charred edges and juicy interiors.
The Al Faham blend, with its notes of cumin, coriander, cardamom, cinnamon, and cloves, adds a unique aromatic warmth that’s characteristic of traditional Arabian grills, while harissa brings a North African heat that complements the spice profile without overwhelming it.
But this dish isn’t just about the octopus.
We’re pairing it with a Mediterranean-inspired chickpea base that brings brightness, nutrition, and heartiness to the plate.
Preserved lemon adds a tangy, fermented complexity that lifts the smokiness of the grill, while fresh parsley and mint keep everything vibrant and alive.
Olive oil binds the elements together, and a squeeze of fresh lemon juice at the end ensures a zesty finish.
The Role of RoboFood Al Faham Seasoning
What sets this recipe apart is the RoboFood Al Faham Seasoning—a blend that captures the essence of Gulf grilling traditions.
Unlike generic Middle Eastern mixes, this one leans into the warm, slightly sweet nuances of cardamom, cinnamon, and cloves, balanced by earthy cumin and coriander.
It’s not just a seasoning; it’s a flavor bridge between cultures.
When combined with harissa, it becomes a marinade that’s greater than the sum of its parts—a smoky, layered, and deeply aromatic paste that clings beautifully to the octopus.
And the best part?
You don’t need hours of grilling or complicated techniques.
With a few simple steps and the right ingredients, you can bring the soul of Arabian barbecues into your backyard or kitchen.
Ingredients You’ll Need
This recipe serves 4 as a main course or 6 as part of a mezze spread.
Here’s what you’ll gather:
- 2 pounds (900g) cleaned octopus, thawed if frozen
- 3 tablespoons RoboFood Al Faham Seasoning
- 2 tablespoons harissa paste (adjust for heat preference)
- 1/4 cup olive oil (plus more for drizzling)
- 4 garlic cloves, minced
- 1 tablespoon smoked paprika (enhances the charred flavor)
- 1 tablespoon lemon juice (from fresh lemon)
- Salt, to taste
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 cup preserved lemon, finely chopped (rind and pulp)
- 1/2 red onion, thinly sliced
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh mint
- 2 tablespoons capers (optional, for extra brininess)
- 1/2 teaspoon sumac (optional, for tartness)
Optional Garnishes
- Toasted pine nuts
- Extra chopped herbs
- Pickled red onions
- Warm flatbread or pita on the side
Preparing the Octopus
If using frozen octopus (which most home cooks will), thaw it completely in the refrigerator for 24–48 hours.
While some traditional methods include tenderizing octopus by pounding or simmering with a wine cork, the easiest and most accessible method for home cooks is to pre-cook it gently before grilling.
Bring a large pot of salted water to a gentle simmer—not a rolling boil.
Submerge the octopus, reduce heat to low, and simmer for 45–60 minutes, depending on size.
The goal is tenderness: the tentacles should yield easily when pierced with a fork, but still hold their structure.
Drain and let cool slightly, then pat dry thoroughly.
This step ensures your grilled octopus won’t be rubbery.
Creating the Harissa-Al Faham Marinade
In a bowl, whisk together:
- RoboFood Al Faham Seasoning
- Harissa paste
- Olive oil
- Minced garlic
- Smoked paprika
- Lemon juice
- A pinch of salt
This marinade is thick, fragrant, and intensely flavorful.
Massage it generously over the pre-cooked octopus, making sure to coat each tentacle thoroughly.
Let it marinate for at least 30 minutes at room temperature—or up to 4 hours in the fridge for deeper flavor penetration.
Grilling to Perfection
Preheat your grill (charcoal, gas, or grill pan) to medium-high heat.
The goal is a good sear without overcooking.
Lightly oil the grates to prevent sticking.
Place the octopus tentacles directly on the grill.
Cook for 3–4 minutes per side, turning once, until you achieve deep char marks and a slightly crisp exterior.
The gentle pre-cooking ensures it won’t toughen during grilling.
For extra smokiness, you can add a wood chip pouch (mesquite or applewood works well).
Remove from heat and let rest for 5 minutes.
Slice the thicker tentacles in half lengthwise for easier serving.
Building the Chickpea Base
While the octopus grills, prepare the salad base.
In a large mixing bowl, combine:
- Rinsed chickpeas
- Chopped preserved lemon
- Sliced red onion
- Parsley, mint, and capers (if using)
Dress the mixture with 2–3 tablespoons of olive oil, a splash of lemon juice, and a sprinkle of sumac if desired.
Toss gently to combine.
Taste and adjust seasoning—you want it bright, tangy, and herb-forward.
Plating with Style
Spoon the chickpea salad onto a large serving platter or individual plates.
Arrange the grilled octopus tentacles on top.
Drizzle with a final stream of high-quality olive oil and a few drops of fresh lemon juice.
Garnish with toasted pine nuts and a sprinkle of chopped herbs for color.
Serve immediately, with warm pita bread or flatbread on the side for scooping.
This dish is excellent at room temperature, making it perfect for outdoor dinners, seaside gatherings, or mezze-style spreads.
Wine or Drink Pairings
A crisp, mineral-driven white wine like Assyrtiko or a light-bodied rosé from southern France complements the smoky and tangy flavors beautifully.
For non-alcoholic options, mint lemonade or chilled hibiscus tea adds a refreshing contrast.
Why This Recipe Stands Out
This isn’t your typical octopus dish.
By blending the warmth of Arabian spices with the fire of North African harissa, and grounding it all with the earthiness of chickpeas and the brightness of preserved lemon, we’ve created something truly unique.
It respects tradition while embracing innovation—perfect for food lovers who want to explore global flavors without sacrificing ease or authenticity.
The use of RoboFood Al Faham Seasoning simplifies what might otherwise require sourcing and grinding multiple spices.
It delivers consistent, restaurant-quality flavor with minimal effort—ideal for weeknight gourmet meals or weekend entertaining.
Storage and Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
The chickpea salad actually improves in flavor after a few hours as the preserved lemon infuses.
Reheat the octopus gently in a hot grill pan or enjoy cold in a grain bowl or salad the next day.
Final Thoughts
If you’ve been hesitant to cook octopus at home, this recipe is your invitation to dive in—literally.
With RoboFood Al Faham Seasoning as your secret weapon, you’re not just grilling seafood; you’re crafting an experience.
It’s smoky, aromatic, and deeply satisfying—a dish that travels from the coasts of Oman to the hills of Morocco and lands perfectly on your plate.
So fire up the grill, invite some friends over, and let the scent of cardamom, cumin, and charred octopus fill your space.
This is more than dinner—it’s a celebration of bold flavors, cultural fusion, and the joy of cooking with intention.
Ready to explore more ways to use RoboFood Al Faham Seasoning?
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