grilled okra

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A super easy and delicious way to cook okra is to grill it. Don’t have a grill; roasted okra in the oven is just as flavorful. Okra tends to be a bit slimy. The high heat minimizes this and yields a tasty charred flavor.

Grilled okra also tastes great at room temperature and is a quick, easy addition to any meal and makes a tasty appetizer.

For a lighter version, use refined coconut oil.

Pair with a yogurt dipping sauce that can be made mild or spicy.





1 pound okra

2 tablespoons refined coconut oil

pinch of salt

Optional: wooden skewers that have been soaked in water

How to make Grilled Okra

Set a grill on high heat.

While the grill heats, wash and dry the okra.

Make a small vertical slice down the middle of the okra. Leave the stem and ends intact. This will ensure a crispy pod when cooking.

Place the okra in a large bowl and drizzle with the oil. Toss well to coat.

Place the okra on the grill, being careful to place perpendicular the grates so they do not fall through. Option to spear onto skewers, kabob style.

Cover grill and cook for 4-5 minutes or until the okra turns a brighter green and the edges are beginning to char.

Turn the okra over and cook covered another 4-5 minutes until they are browned and lightly charred and tender.

Sprinkle with salt to taste



How to make Oven Roasted Okra

Preheat oven to 450º F

Arrange the okra slices in a single layer on a baking sheet. Option to line with parchment paper or foil for easier cleanup. Drizzle with oil and sprinkle with salt.

Roll to coat.Roast for 4-5 minutes on each side, or until tender, browned and slightly charred. Serve warm or at room temperature.


Yogurt Lime Chile Dipping Sauce


½ cup plain yogurt, preferably Greek style

½ teaspoon chile powder

1/4 teaspoon paprika

Juice of ½ lime

Salt and pepper to taste



Preparation of Dipping Sauce 

In a small bowl, mix together all of the ingredients.

For a spicy sauce, add a dash of siracha or a sprinkle chili flakes to taste.

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