Don’t know what to do with all that okra you just bought from the Microfarm? Grilling okra is an easy and unique way to prepare it. I love okra, but sometimes its slimy texture can be unappetizing. Grilling at a high heat eliminates much of this sliminess and leaves the outside skin crunchy. Your options on seasoning it are endless, from simple salt and pepper to chili powder to Szechuan spice. If you’re at a loss for what to try, message me and I can help you with some more specific suggestions. Here, I’ve opted for a Greek seasoning that can be bought at any grocery store. This gives the okra a nice salty kick, but does not completely mask its natural flavor.
Try pairing these with other farmer’s market finds and have yourself a farmer’s market-themed grill fest with your friends. Grilling really enhances the flavors of whatever you are making, especially with fruits. Grilled herbed eggplant, grilled stuffed jalapeños, grilled bell peppers, grilled peaches, and grilled cantaloupe are just a few suggestions to get you started. Check out our Farm to Table page for more ideas.
- 1 carton fresh okra
- 3 Tbs olive oil
- 3 Tbs Greek seasoning
- Nonstick grilling or cooking spray
- Thread the okra on 2 skewers, one going through the top end and the other going through the tail end. This helps to flip the okra on the grill with ease. Fit as many okra as the skewers will allow, leaving a small space between each, about .25″.
- Brush both sides lightly the the olive oil. You do not need to use all of the olive oil. Then moderately sprinkle the seasoning on both sides.
- Light up the grill to med-hi heat and spray with the nonstick spray. Lay the skewers on the heat and let sit 5-7 minutes per side, checking every few minutes. The okra are done when both sides show nice brown grill marks. Serve immediately.
- Pro-tip: Okra do not re-heat well, so try to eat all that you made.