This delicious grilled okra is ready in minutes, and grilling eliminates most of the sliminess. Serve it as a flavorful side dish, or add a dipping sauce and enjoy it as an appetizer or snack.
I enjoy okra's unique flavor and tender, chewy texture. I suspect it's a bit like cilantro: People either love it or strongly dislike it. I'm firmly in the first camp, especially when okra is grilled. The high heat gives the pods beautifully browned, charred spots while keeping them tender and flavorful. It's one of my favorite ways to prepare okra, especially when I want a quick and easy side dish.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Fresh okra: Okra is in season in the summer and early fall, so that's when you are most likely to find it in the supermarket or at the farmer's market.
- Olive oil: I love cooking with this delicious oil, but you can use avocado oil if you prefer a higher smoke point. Melted ghee is another tasty option.
- To season: Kosher Salt, black pepper, and garlic powder.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Heat your grill on medium-high heat. Toss the okra with olive oil and spices. You can trim the ends if you wish, but I usually don't.
Grill the okra until tender and browned, turning frequently, for about 8-10 minutes.
Serve immediately. In the photo below, it is served with sriracha mayo.
Recipe Tips
- All types of grills work in this recipe. I've made it on a stovetop grill pan (a double one for the full recipe, a regular one for half the recipe), on a dual-contact electric grill, and on an outdoor grill. Note that if you use a dual-contact grill, the okra will be ready in about 5 minutes.
- Okra is slimy because it contains mucilage. Grilling dehydrates the mucilage and eliminates most of the sliminess. The same thing happens when making roasted okra.
- Some okra recipes instruct you to soak it in vinegar water before cooking to reduce the slime. It's unnecessary in this recipe, since grilling achieves that quite effectively.
- To ensure the okra grills instead of steaming, blot it thoroughly dry after rinsing (as shown below) and space it on the grill.
Recipe FAQs
Fresh okra is best for grilling. Frozen okra releases a lot of moisture as it thaws, making it harder to achieve the browned, lightly charred exterior that makes grilled okra so good. I reserve frozen okra for recipes like this okra stew.
This is indeed an issue when using an outdoor gas grill rather than a stovetop grill pan. The solution is to place the pods perpendicular to the grates, not parallel to them. If your okra is especially small, you can thread several pods onto skewers or use a grill basket.
I don't recommend that. A light coating of oil helps the okra brown and prevents it from sticking to the grill (even a nonstick one). It also adds flavor and helps the seasonings adhere to the pods.
This can happen with mature okra. Large, older pods can remain fibrous and woody even when properly cooked. For the best texture, choose smaller, tender pods.
Serving Suggestions
Since I use the grill for cooking the okra, I often serve it with a grilled main dish like any of the following:
- Grilled chicken skewers
- Grilled chicken tenders
- Grilled salmon
- Grilled halibut
- Grilled skirt steak
- Grilled shrimp
- Greek chicken, as shown in the image below
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power or snack on them cold. The photo below shows the cold leftovers served with store-bought chipotle mayo and a Greek yogurt dip.
Recipe Card
Easy Grilled Okra
Video
Ingredients
- 1 pound fresh okra
- 2 tablespoons olive oil
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Heat the grill on medium-high. You can use a dual-contact indoor grill, a grill pan, or an outdoor grill.
- Rinse the okra and dry it on paper towels.1 pound fresh okra
- Place the okra in a large bowl and toss it with the olive oil, salt, pepper, and garlic powder.2 tablespoons olive oil, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder
- Transfer the okra to the hot grill. Grill over medium-high heat until tender and lightly charred, 8-10 minutes, turning frequently. If using a dual-contact grill, grill for about 5 minutes. See notes below.
- Serve immediately.
Notes
- Seasonings, especially salt, are just guidelines. Adjust to taste.
- Some okra recipes instruct you to soak it in vinegar water before cooking to reduce the slime. It's unnecessary in this recipe, since grilling will do that quite effectively.
- Depending on pod size and actual grill temperature, your okra may be done in 6-8 minutes, so keep an eye on it. You're looking for tender pods with browned and lightly charred spots.
- Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. You can also snack on them cold, antipasti style.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
