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I do not like okra. Yuck! Heck no, I will not eat that okra. It’s slimy and weird. Then a client of mine graciously gifted me some fresh veggies from her garden and in the basket of vegetables was a bunch of okra. Well, now what? So, in summer fashion, we tried our hand at grilling these bad boys up. Turns out, they are not slimy anymore! not when ya grill ’em up! Sprinkled with cayenne pepper, ground cashews, and fresh lemon juice, this okra is light and fresh and not at all slimy. So let’s dive into this grilled okra recipe!
Choose fresh, firm okra pods that are of similar size for even cooking. Rinse them thoroughly under running water and pat dry with a clean towel.
Cut off the stem end of each okra pod, leaving the pointed tip intact. You can also trim off any blemishes or tough spots on the pods.
In a small bowl, mix together some olive oil, salt, lemon juice, and pepper to taste. Brush this mixture over the okra pods, making sure to coat them evenly.
Skewer the okra using two skewers (if using wooden skewers, soak them in water for 15-30 minutes)
Preheat your grill to medium-high heat. You can also use a grill pan if you don’t have a barbecue.
Place the okra pods on the grill or grill pan in a single layer. Grill them for about 5-7 minutes, turning them occasionally with tongs. The okra should be slightly charred and tender when done.
Once cooked, transfer the grilled okra to a serving platter and sprinkle them with some fresh herbs, such as chopped parsley or cilantro. Serve hot as a tasty appetizer or side dish.
We placed them on the grill with the rest of our meal.We checked on the okra every minute or so. We were worried about burning the okra. Turns out, we didn’t need to worry. They actually took a bit longer to cook than we thought.
Top Grilled Okra Tips
Skewer the okras with two skewers, it will make them much easier to manipulate, especially when turning them around for an even grilling.
The grilled okra’s skin should be a nice brown color, almost looking caramelized from the char and the oil.
Equipment
Barbecue grills vary enormously. The Kamado Joe Grill we use is exceptional and can perfectly cook chicken and vegetables in 15-18 minutes.
I adore the flexible and reusable stainless steel kabob skewers displayed in the pictures. They have served me well for years and are also dishwasher-safe. They are great for curving around the edge of a plate or shaping on a smaller grill.
Get ready to fire up the grill and try out this delicious BBQ grilled okra recipe! Perfect for a summer cookout or backyard barbecue, this dish features fresh, tender okra pods that are lightly seasoned and charred to perfection. With just a few simple ingredients and some basic grilling skills, you can create a mouthwatering appetizer or side dish that’s sure to impress your guests.
Choose fresh, firm okra pods that are of similar size for even cooking. Rinse them thoroughly under running water and pat dry with a clean towel.
Cut off the stem end of each okra pod, leaving the pointed tip intact. You can also trim off any blemishes or tough spots on the pods.
In a small bowl, mix together some olive oil, salt, lemon juice, and pepper to taste. Brush this mixture over the okra pods, making sure to coat them evenly.
Skewer the okra using two skewers (if using wooden skewers, soak them in water for 15-30 minutes)
Preheat your grill to medium-high heat. You can also use a grill pan if you don’t have a barbecue.
Place the okra pods on the grill or grill pan in a single layer. Grill them for about 5-7 minutes, turning them occasionally with tongs. The okra should be slightly charred and tender when done.
Once cooked, transfer the grilled okra to a serving platter and sprinkle them with some fresh herbs, such as chopped parsley or cilantro. Serve hot as a tasty appetizer or side dish.
