Delicious grilled okra is ready in just a few minutes, and the grilling eliminates any sliminess. Serve alone, or with a tasty dipping sauce.
The most common objection to okra is that it has a slimy texture. Okra is slimy because it contains mucilage, which is heat-activated. So if you don’t cook it properly, it can have an unpleasant texture.
Luckily, there are cooking methods that greatly reduce the sliminess. One of them is roasting. Another one is to take advantage of the mucilage and use okra in thick stews such as this okra stew. And the third one is grilling, as we do here.
The ingredients you’ll need
You’ll only need five simple ingredients to make grilled okra (the exact measurements are included in the recipe card below):
Fresh okra: Okra is in season in the summer, so that’s when you are most likely to find it in the supermarket.
Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Melted butter is another tasty option.
To season: Kosher Salt, black pepper, and garlic powder. If using fine salt, you should reduce the amount you use, or the dish could end up too salty. I actually prefer using garlic powder to using fresh garlic, as I feel that it better coats the okra.
How to make grilled okra
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Your first step is to heat up your grill on medium-high heat. I like to use a George Foreman grill, but you can use any grill you like, including a pan grill or an outdoor grill.
2. Next, you trim the okra on both ends and toss it with olive oil and spices. There’s no need to slice it for this recipe.
3. Grill the okra until browned. This should take you about 5 minutes per side.
How do you cook okra so it’s not slimy?
That’s one of the best things about using your grill. Just like roasting, grilling eliminates most of the sliminess typical to this vegetable.
Growing up, I had a friend whose mom was an amazing cook. I often went to that friend’s house after school, hoping to eat lunch at his house. And I often succeeded in my scheme. 🙂 One of her best recipes was stewed okra and tomatoes.
Indeed, cooking okra with tomatoes helps to reduce the sliminess. But the same goal is achieved when using high-heat cooking techniques such as roasting or grilling.
As mentioned above, I use an indoor dual-contact grill (George Foreman) when making this recipe. You can use a grill pan if you prefer, or an outdoor grill. This would double the grilling time, but the recipe will still be ready fast.
What to serve with grilled okra?
It’s very good on its own, as a side dish. You can also serve it with a simple dipping sauce – mix 4 TBS mayo with 1 TBS Dijon mustard and 1 TBS ketchup.
So what main dish to serve with it? Since I use the grill for making this recipe, I often serve it with a grilled main dish such as grilled chicken skewers, grilled chicken tenders, or grilled halibut.
What to do with the leftovers?
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They actually keep very well. Reheat them gently, in the microwave on 50% power. And don’t tell anyone, but I sometimes snack on them cold!
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
Grilled Okra
INGREDIENTS
- 1 lb. fresh okra (350 grams after trimming)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt (not fine salt)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
INSTRUCTIONS
- Heat your grill on medium-high. You can use a dual-contact indoor grill such as a George Foreman grill, a grill pan, or an outdoor grill.
- Rinse the okra and dry using a clean kitchen towel. Trim the ends.
- Place the okra in a large bowl and toss with the olive oil, salt, pepper, and garlic powder.
- Transfer to the hot grill. Grill until tender, 5 minutes if using a George Foreman grill, or 5 minutes per side if using a grill pan or an outdoor grill.
More Recipes to Try:
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.