Best Grilled Okra Recipes

GRILLED OKRA

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Roll the okra in the melted butter and then in the cajun seasoning. Grill the okra until charred, about 2 minutes per side.

GRILLED OKRA WITH CAJUN RéMOULADE

Steps:

• Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
• Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
• Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
• Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
• Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.

SUMMER'S BEST GRILLED OKRA

Steps:

• Preheat grill for medium heat and lightly oil the grate. Prepare a grill basket with cooking spray.
• Trim stem ends of okra close to the top without piercing the pods; put into a large bowl.
• Drizzle canola oil over okra pods. Season okra with garlic powder, salt, and pepper; toss to coat. Spread okra into the prepared grill basket.
• Cook on preheated grill, turning frequently, until tender and browned in spots, 4 to 6 minutes.

GRILLED OKRA WITH SPICED SPRINKLE

Steps:

• For the barbecue spice blend: Mix all the spices together.
• For the grilled okra: Prepare a charcoal grill for direct grilling over hot coals, or heat a gas grill or grill pan to high.
• Toss the okra pods with just enough oil to slick them. Grill them, turning occasionally, until grill marks appear and the okra turns a shade darker, about 5 minutes. Immediately sprinkle with salt and the spice blend to coat. Serve hot, warm, or at room temperature.

LEMONY GRILLED OKRA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Toss okra with olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper in a bowl.
• Grill okra on the preheated grill until 1 side is bright green with visible grill marks, about 5 minutes. Turn okra, cover grill, and cook until tender, about 5 minutes.
• Transfer okra to a serving bowl; sprinkle with lemon juice, rosemary, and thyme.

GRILLED OKRA SALAD

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Combine the vinegar, tomato, onion, and salt in a bowl; set aside.
• Cook the okra on the preheated grill until a few black areas have developed on its skin, about 5 minutes. Toss the okra with the tomato mixture, and serve.

GRILLED CAJUN OKRA AND CORN

Steps:

• Combine the lime juice, cajun seasoning, lime rind, garlic, and tomato juice in a large zip-loc bag. Add vegetables and seal. Marinate in refrigerator for 1 hour, turning bag every so often.
• Prepare the grill(or you may use broiler). Remove vegetables from the bag, reserving the marinade. Thread the vegs. alternately onto each of 6 (12") skewers. Put kebabs on the grill rack coated with cooking spray, and cook 13 minutes or until tender, turning and basting often with the reserved marinade.
• Makes 6 servings.

BEA'S GRILLED OR OVEN BROILED OKRA

Steps:

• 1. Wash okra then pat dry.
• 2. Place in bowl and drizzle on some olive oil. Sprinkle on some McCormick's Perfect Pinch Garlic & Herb seasoning. You can also use Mrs. dash if you like.
• 3. Dig in with your hands and cover all okra with the oil and seasoning.
• 4. GRILL METHOD: Place individual okra directly onto grill grate and cook on low temp (about 350) for approximately 15 minutes or until desired doneness, turning occasionally. We like ours a little charred. NOTE: My son prefers to slice the okra then puts it in a ziplock bag with the oil and seasonings and then uses a grill basket to grill them.
• 5. OVEN METHOD: I also thinly slice the okra, place it in a bowl, sprinkle on the seasonings and drizzle on the olive oil. Then transfer onto a foil-lined cookie sheet or baking pan and broil until the doneness you like. I love the pieces that are a bit charred like you see in the photo.

GRILLED SAUSAGE OKRA AND TOMATO SALAD

Steps:

• Heat gas or charcoal grill.
• Brush sausages with oil, sprinkle with pepper; place on grill over medium heat. Cover grill; cook 12 to 14 minutes, turning occasionally until browned and heated thoroughly, set aside to cool, about 10 minutes. Cut diagonally into 1/2-inch slices.
• Meanwhile, in 2-quart saucepan, heat water and salt to boil over high heat; add okra. Cook 2 to 3 minutes or until crisp-tender. Drain; rinse with cold water to cool. Drain well.
• In medium bowl, toss okra, tomatoes in 1/2 cup of the dressing . Place vegetables in grill basket (grill "wok"), or place directly on grill rack; reserve dressing.
• Place grill basket on grill over medium heat; cover grill. Grill vegetables, brushing with reserved dressing after 5 minutes. Grill for an additional 5 to 10 minutes or until tender. Cool 10 minutes.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain on paper towels. Crumble bacon, set aside.
• On 4 individual serving plates, arrange salad greens. Top each with sausage and grilled vegetables. Drizzle with remaining 1/2 cup dressing. Garnish with basil, onions, bacon and pepper. Serve immediately.

GRILLED OKRA WITH SUN-DRIED TOMATOES

Steps:

• Toss 1 pound trimmed okra with 2 tablespoons oil from a jar of sun-dried tomatoes, 1/2 teaspoon each kosher salt, celery seeds and paprika, and a pinch of cayenne. Thread onto double metal skewers, adding sun-dried tomatoes to both ends of each. Grill over medium-high heat, turning occasionally, until tender and charred, 8 to 10 minutes.

GRILLED SPICED OKRA RECIPE - (4.3/5)

Steps:

• Place yogurt in a small bowl and grate garlic clove with microplane into bowl. Add lemon zest and salt. Stir to combine. Cover and refrigerate until ready to use. If using charcoal grill, place mix of natural charcoal and pecan, apple, or hickory wood onto bottom grate and light. Let flames flare up and die down, about 20 minutes. If using gas grill, heat to medium-high. Wash okra and place on towel to dry. Arrange okra pods side by side on work surface with all tips facing same direction. Holding pods in place with one hand, thread skewer about ½-inch from top of each, leaving at least an inch or two on either side of skewer. Thread a second skewer about ½-inch from bottom of each pod. Repeat with more skewers until all pods are secured. Brush okra "ladders" on both sides with peanut oil; sprinkle evenly with kosher salt and place on hot grill. Grill until pods begin to brown, about 2-3 minutes; flip and grill on other side. Transfer to platter and remove skewers. Squeeze fresh lemon over okra pods, then dust with cumin and chile flakes. To serve as vegetable side, layer yogurt, okra, peanuts, and fresh mint onto plate or platter. To serve as an appetizer, leave yogurt in a bowl and top with peanuts and fresh mint. Place okra around bowl and serve.

PENNE WITH GRILLED OKRA AND GREEN BEANS

Steps:

• Preheat a grill to medium high. Toss the okra and green beans with 2 tablespoons olive oil; season with salt and pepper. Transfer to a sheet of foil or a grill basket with the okra cut-side down. Grill the vegetables, turning occasionally, until lightly charred and tender, 6 to 8 minutes.
• Transfer to a cutting board. Halve the beans crosswise and halve any large okra pieces lengthwise.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the panko and cook, stirring, until golden, 2 to 4 minutes. Remove from the heat and stir in the lemon zest; season with salt and pepper.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 3/4 cup cooking water, then drain the pasta and return to the pot. Stir in the grilled okra and green beans, parmesan and garlic, stirring in enough of the reserved cooking water to loosen. Stir in the basil. Divide among bowls and top with the panko mixture.

EASY GRILLED OKRA

Steps:

• Cut the ends off of each okra pod; set aside.
• Combine olive oil, Old Bay and hot sauce; toss with okra.
• Place okra on hot grill; grill for 3-4 minutes, turning frequently, until they get a nice char on them.
• Transfer okra from grill to plate; serve and enjoy.

GRILLED OKRA

Steps:

• 1. Preheat the grill to high.2. Trim the tips off the stems of the okra, but do not cut into the pods. This would expose the insides to air, making the okra slimy. Lay 4 or 5 okra side by side in a neat row at the edge of a cutting board. Stick a bamboo skewer through each end of each piece. The idea is to hold them flat for grilling. Transfer the skewered okra to a platter. Lightly brush both sides with sesame oil and season with salt and pepper.3. When ready to cook, arrange the okra on the hot grate and grill, turning with a flat spatula, until tender and lightly browned, about 4 to 5 minutes per side (8 to 10 minutes in all). Serve the okra at once, letting everyone remove their own skewers.Serves 4Note: When buying okra, choose smallish pods of uniform size. They should be about the length and width of your forefinger. Look for crispy, springy, bright green pods, avoiding okra that look brown or shriveled.