Best Grilled Spiced Okra Recipes

Grilled Okra with Spiced Sprinkle image

Provided by Carla Hall

Categories side-dish

Time 10m

Yield as many as you want

Number Of Ingredients 10

4 teaspoons ground cumin
4 teaspoons ground coriander
1 teaspoon garlic powderr
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Okra, stems trimmed
Vegetable oil, for coating
Kosher salt

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.

Grilled Spiced Okra Recipe - (4.3/5) image

Provided by LRay

Number Of Ingredients 13

1 cup whole-milk Greek yogurt
1 large garlic clove, peeled
Zest of one lemon
1/2 teaspoon kosher salt
6 wooden skewers, soaked in water
1 pound fresh okra pods
1 -2 tablespoons peanut oil
Kosher salt
1 lemon for juicing
1 teaspoon ground cumin
1/2 teaspoon dried chile flakes
1 cup roasted, coarsely chopped peanuts
3 -4 tablespoons chopped mint leaves

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.