Tender with a slight char, grilledokra, along with its own savory dipping sauce, is the perfect summertime grilling companion. Enjoy a fresh take on this heat-loving veg for a healthy side or appetizer.
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When I mention how much I love okra, at least one person says eww. And while I love the viscosity, it’s easy to understand why some people don’t. That’s where leaving them whole and grilling them comes in.
The Secret to Making Great Okra
For those who don’t like the slimy texture and are going to cut it up and put it in a stew, acid is key. Tomatoes and vinegar both cut the viscosity. However, you can leave them whole to avoid the slime altogether. Grilling, smoking, and roasting turn this crispy-tender veg into a healthy indulgence.
Another key is to make sure you get young, tender okra, not older, woody ones. You may not be able to snap one in the store without upsetting a vendor, but you can pinch them. They should be a vibrant green and have a slight give if they’re tender. If they feel hard, put them back and move on.
How to Grill Okra
Clean and season the okra, then grill it.
Then assemble your sauce while it’s cooking.
Recipe Notes
Aioli, ranch dressing, and sour cream are delicious with okra, so use any dipping sauce you prefer.
A teaspoon of cayenne pepper and more hot sauce will give you a hearty kick of heat.
Dry them well before adding the oil and seasonings, then grill away.
You can make this recipe in an air fryer or broiler if you’re not grilling.
Make-Ahead and Storage Instructions
Season the okra and make the remoulade a day or two ahead, then keep them in the fridge until grilling time.
Store the leftover okra in an airtight container in the fridge for 3-5 days. Heat it in a 350℉ (180℃) oven on a baking sheet for about 5 minutes or until heated through.
What Pairs With Grilled Okra and Remoulade
Grilled okra is beautiful with grilled shrimp, steak, and pork. Since it’s a Southern classic, fried chicken, potato salad, and coleslaw complement it very well.
More Recipes for the Grill
By Imma
Looking for more recipes? Follow on…
Prep: 10 minutesmins
Cook: 10 minutesmins
Total: 20 minutesmins
African, Southern
The Okra
Preheat your gas or charcoal grill to medium-high, 375-450℉ (195-235℃).
Wash and trim the okra stems. Pat the okra dry, and place them on a tray or plate.
Mix the smoked paprika, garlic and onion powder, and thyme in a small bowl.
Drizzle the okra with olive oil, season with salt and pepper, sprinkle on the seasonings, and toss gently to coat.
For a gas grill, place the okra directly on the grates and cook for 4-5 minutes per side or until lightly charred and tender. Flip with tongs as needed. If they start burning, lower the heat quickly.
For a charcoal grill, arrange the okra in a grill basket to prevent them from falling through the grates. Grill for 4-5 minutes per side or until lightly charred and tender.
The Dipping Sauce
While the okra is cooking, whisk the mayonnaise, minced garlic, lemon juice, mustard, hot sauce, relish, green onion, and Worcestershire sauce in a medium bowl. Do a taste test, add salt and pepper to taste, and adjust the other seasonings according to your preferences.
Once the okra is grilled, remove it from the grill and serve it hot with the remoulade sauce.
The smaller and greener the okra, the better they’ll turn out.
Keep them fresh in the crisper drawer of your fridge in an open food storage bag so they don’t mold. Use them as quickly as you can for optimum freshness and taste.
If you use wooden skewers to make grilling easier, soak them in water for 30 minutes before grilling to avoid an unnecessary fire.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
