Simple Grilled Okra Recipe

This delicious grilled okra is ready in minutes, and grilling eliminates any sliminess. Serve it alone or with a spicy dipping sauce.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 101kcal

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

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.
Place the okra in a large bowl and toss it with the olive oil, salt, pepper, and garlic powder.
Transfer the okra to the hot grill. Grill until tender, for about 10 minutes, turning frequently. If using a dual-contact grill, grill for about 5 minutes.
Serve immediately.

Okra is slimy because it contains mucilage. Grilling dehydrates the mucilage and eliminates most of the sliminess.
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.
You can obviously serve the okra as a side dish, but it can also be served as a snack with a simple dipping sauce. To make it, mix 2 tablespoons of mayonnaise with 1 tablespoon of Dijon mustard and 1 tablespoon of hot sauce.
Storage: 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. You can also snack on them cold, antipasti style.