Summers Best Grilled Okra Recipes

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GRILLED OKRA WITH SUN-DRIED TOMATOES



Grilled Okra with Sun-Dried Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 pound trimmed okra with 2 tablespoons oil from a jar of sun-dried tomatoes, 1/2 teaspoon each kosher salt, celery seeds and paprika, and a pinch of cayenne. Thread onto double metal skewers, adding sun-dried tomatoes to both ends of each. Grill over medium-high heat, turning occasionally, until tender and charred, 8 to 10 minutes.

SUMMER'S BEST GRILLED OKRA



Summer's Best Grilled Okra image

The best healthy alternative to breaded fried okra. So good with fresh purple hull or field peas on a vegetable plate, or so good served as an appetizer with my 'ComeBack My Way' sauce!

Provided by HappyGrandma

Categories     Appetizers and Snacks

Time 15m

Yield 6

Number Of Ingredients 6

cooking spray
1 pound fresh okra
¼ cup canola oil
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat grill for medium heat and lightly oil the grate. Prepare a grill basket with cooking spray.
  • Trim stem ends of okra close to the top without piercing the pods; put into a large bowl.
  • Drizzle canola oil over okra pods. Season okra with garlic powder, salt, and pepper; toss to coat. Spread okra into the prepared grill basket.
  • Cook on preheated grill, turning frequently, until tender and browned in spots, 4 to 6 minutes.

Nutrition Facts : Calories 107.7 calories, Carbohydrate 5.7 g, Fat 9.4 g, Fiber 2.5 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 200.6 mg, Sugar 1 g

GRILLED OKRA WITH CAJUN RéMOULADE



Grilled Okra With Cajun Rémoulade image

Okra is a popular item at robatayaki (grill) restaurants in Japan where the pods are pinned together with skewers into rafts. Turning rafts of okra (versus flipping individual pods) is the easiest way to grill them. Besides the charred smoky flavor grilling imparts to all vegetables, it also minimizes okra's slime factor - boiled or stewed okra tends to become mucilaginous. This is useful for thickening gumbo, but it's off-putting to many people who try to eat okra straight. In keeping with okra's Louisianan associations, this formula calls for dusting the okra with Cajun seasoning before grilling and serving it with a rémoulade sauce for dipping or spooning on top.

Provided by Steven Raichlen

Time 20m

Yield 6 servings

Number Of Ingredients 12

Vegetable oil, for the grill grates
1 pound okra (small pods are the most tender)
3 tablespoons melted butter or extra-virgin olive oil
Cajun or Creole seasoning or blackening spice mixture, for sprinkling
3/4 cup mayonnaise
3 tablespoons Creole or Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon pickle juice (optional)
1 teaspoon Tabasco or other Louisiana-style hot sauce, or to taste
1 teaspoon pimentón (smoked paprika)
1 teaspoon Cajun seasoning
1 tablespoon chopped fresh chives

Steps:

  • Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
  • Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
  • Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
  • Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
  • Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.

GRILLED OKRA WITH SPICED SPRINKLE



Grilled Okra with Spiced Sprinkle image

When okra's fresh and plump in the summer, it's best barely cooked. With this quick grilling technique, it ends up as crunchy as a cucumber and smoky like barbecue. I sprinkle on the spice right after cooking so the residual heat from the grill takes the edge off the spices without burning them.

Provided by Carla Hall

Categories     side-dish

Time 10m

Yield as many as you want

Number Of Ingredients 10

4 teaspoons ground cumin
4 teaspoons ground coriander
1 teaspoon garlic powderr
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Okra, stems trimmed
Vegetable oil, for coating
Kosher salt

Steps:

  • For the barbecue spice blend: Mix all the spices together.
  • For the grilled okra: Prepare a charcoal grill for direct grilling over hot coals, or heat a gas grill or grill pan to high.
  • Toss the okra pods with just enough oil to slick them. Grill them, turning occasionally, until grill marks appear and the okra turns a shade darker, about 5 minutes. Immediately sprinkle with salt and the spice blend to coat. Serve hot, warm, or at room temperature.

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  • Begin by heating up the grill. While it heats up, cut the tops off of the okra pods, and slice them in half lengthwise.
  • Skewer the cut okra pods onto the bamboo or metal skewers. Don’t skewer them lengthwise, or you’ll only be able to get a few per skewer. Drizzle the okra with olive oil and use a brush to ensure that the okra is well covered. Turn the skewers over and be sure the olive oil is covering both sides. Then use your favorite seasoning blend (such as Tony Chachere’s, Old Bay, or a blend of salt, pepper, and garlic powder) to coat the cut side of the okra.
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