Easy Grilled Okra

I used to think okra was only good for gumbo and that cooking it any other way led to that slimy texture nobody wants. That’s just how my mom prepared it growing up, and I never questioned it.

But then I discovered grilling okra, and it completely changed the game. The high heat keeps the slime at bay, and you end up with crispy, tasty pods that even my okra-hating husband enjoys. Plus, it’s one of the easiest ways to cook this summer vegetable – just toss it on the grill and let the heat do its magic.

What Kind of Okra Should I Use?

When shopping for okra, look for pods that are bright green and between 2-4 inches long – these smaller ones are usually more tender and less fibrous than the larger pods. Fresh okra should feel firm when you give it a gentle squeeze, and avoid any that have brown spots or feel soft. You can find okra in most grocery stores during summer months, but your local farmers market might have the freshest options. If you’re worried about the slime factor (yes, that’s a real thing with okra!), keep in mind that grilling helps reduce this characteristic, especially if you cook them whole and dry them thoroughly before adding oil.

Options for Substitutions

This simple grilled okra recipe can handle a few substitutions if needed:

• Fresh okra: Fresh okra works best for grilling and is hard to substitute. While frozen okra can work in other recipes, it’s too watery for grilling and won’t give you the same crispy results. Stick with fresh if possible!
• Olive oil: Any high-heat cooking oil will work here. Try avocado oil, grapeseed oil, or even vegetable oil. Just avoid butter or regular coconut oil as they can burn at high grilling temperatures.
• Kosher salt: Regular table salt works fine – just use a bit less (about 1/4 teaspoon) since its grains are smaller. Sea salt is also a good swap at the same amount as kosher salt.
• Garlic powder: Out of garlic powder? Try onion powder, or mix in 1-2 cloves of finely minced fresh garlic with the oil before coating the okra. You can also skip it altogether – the okra will still taste great!

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling okra is dealing with its natural sliminess – but don’t let this scare you away, as keeping the pods whole and avoiding any cutting will significantly reduce this issue. Another common mistake is not drying your okra thoroughly after washing, which can prevent those beautiful grill marks from forming and lead to steaming instead of charring. To get the best results, make sure your grill is properly preheated to medium-high heat (around 400°F) before adding the okra, as cold grates won’t give you that desired char and might cause the okra to stick. For perfect grilled okra every time, aim to cook them for just 3-4 minutes per side – any longer and they’ll become too soft and lose their pleasant crunch.

What to Serve With Grilled Okra?

Grilled okra makes a fantastic side dish that pairs really well with classic Southern main courses. Try serving it alongside some smoky BBQ ribs, grilled chicken, or a nice piece of cornmeal-crusted catfish. Since you’ve already got the grill fired up, you might as well throw on some corn on the cob or colorful bell peppers to round out the meal. For a complete Southern-inspired dinner, serve your grilled okra with black-eyed peas and cornbread – the combo is sure to make everyone at the table happy!

Storage Instructions

Keep Fresh: Once your grilled okra has cooled down, place it in an airtight container and keep it in the fridge for up to 3 days. The texture might change a bit as time goes by, but it’ll still taste good!

Prep Ahead: You can wash and trim the okra up to 24 hours before grilling. Just pat them dry really well and store them in a paper towel-lined container in the fridge until you’re ready to cook. This makes dinner prep super quick and easy.

Enjoy Again: To perk up leftover grilled okra, just pop them in a 350°F oven for about 5 minutes or until they’re heated through. They’ll get a bit of their crispiness back this way. I don’t recommend microwaving them as they can get a bit mushy.

Preparation Time	5-10 minutes
Cooking Time	5-10 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 6-8 g
• Fat: 28-32 g
• Carbohydrates: 20-25 g

Ingredients

• 1 pound of fresh okra
• 2 tablespoons of olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Step 1: Prepare the Grill and Okra

Begin by heating your grill on medium-high.

You can choose from a dual-contact indoor grill, a grill pan, or an outdoor grill based on your preference.

While the grill is heating, rinse the okra thoroughly under running water.

Pat the okra dry using paper towels to ensure it grills properly.

Step 2: Season the Okra

Place the dried okra in a large bowl.

Toss it with olive oil, salt, pepper, and garlic powder to ensure each piece is evenly coated.

This will provide flavor and help the okra grill to perfection.

Step 3: Grill the Okra

Transfer the seasoned okra to the hot grill.

Grill the okra until it becomes tender, which should take about 10 minutes, turning frequently to ensure even cooking and prevent burning.

If you’re using a dual-contact grill, the grilling time will be reduced to about 5 minutes.

Step 4: Serve Immediately

Once the okra is tender and has a nice char, remove it from the grill and serve immediately.

Enjoy the smoky and flavorful grilled okra as a side dish or a healthy snack.