Name: Grilled Okra
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: For the optional tahini garlic dipping sauce -; 1/4 cup tahini, stirred -; 1 clove garlic, finely grated -; 2 tablespoons fresh lemon juice -; 1 to 3 tablespoons warm water, as needed -; 1/2 teaspoon kosher salt -; 1/4 teaspoon cayenne pepper, or to taste -; For the grilled okra -; 1 pound okra -; 1 tablespoon canola or vegetable oil, plus more for oiling the grates -; 1/4 teaspoon kosher salt, or to taste -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Okra

1. For the optional tahini garlic dipping sauce -

2. 1/4 cup tahini, stirred -

3. 1 clove garlic, finely grated -

4. 2 tablespoons fresh lemon juice -

5. 1 to 3 tablespoons warm water, as needed -

6. 1/2 teaspoon kosher salt -

7. 1/4 teaspoon cayenne pepper, or to taste -

8. For the grilled okra -

9. 1 pound okra -

10. 1 tablespoon canola or vegetable oil, plus more for oiling the grates -

11. 1/4 teaspoon kosher salt, or to taste -

How to cook deliciously - Grilled Okra

1. Stage

Soak the skewers and preheat the grill: If you’re using bamboo skewers, place them in a shallow dish long enough for the skewers to lay flat and top them with cool water. Let soak for 30 minutes. Preheat the grill to high heat, about 450°F. If needed, clean the grates.

2. Stage

Make the dipping sauce (optional): In a small bowl, whisk the tahini, garlic, lemon juice, 1 tablespoon warm water, salt, and cayenne. Add more warm water while whisking, a teaspoon at a time, to reach a sour cream-like consistency. Set aside.

3. Stage

Prepare the okra: If needed, trim any brown ends from the stems of the okra pods. Add the okra to a large mixing bowl and toss with the oil. Drain the skewers if soaked. Arrange several okra pods in a line with every other pod pointing in the opposite direction. Thread the pods onto 2 skewers, with 1 skewer an inch from the stem end and the other an inch from the pointy end. Leave about 2 inches of the top and bottom of the skewers bare so they’re easy to flip. Repeat with the remaining okra.

4. Stage

Grill: Once the grill is hot, fold up a paper towel into a compact square and moisten with oil. Clasp with metal tongs and use it to quickly oil the grill grates. Add the okra skewers to the grill and close the lid. Check after 2 minutes, then every minute after until the okra is bright green and has pronounced grill marks on the bottom. Depending on your grill, this will take 3 to 5 minutes total.

5. Stage

Flip and continue grilling: Use tongs or a spatula to carefully flip the skewers. Close the lid and repeat, checking after 2 minutes and then every minute after until the okra is tender with grill marks on both sides.

6. Stage

Serve: Remove from the grill, being careful not to tilt the skewers too much—now that the okra is tender, it will want to slide off the skewers. Sprinkle with the salt. Once cool enough to handle, remove the skewers. Serve with the sauce alongside for dipping. Grilled Okra is best served warm but is also good at room temperature. Leftovers will keep in an airtight container in the fridge for 3 days and can be reheated in the toaster oven until warm. Did you love the recipe? Leave us stars below!