If you’re intimidated by okra, let me stop you right there! This super-easy, absolutely delicious summertime Grilled Okra recipe is just for you. Okra is one of those majorly polarizing vegetables for some, but down here in Tennessee, we live off the stuff! Not to mention, it’s extremely easy to find at the farmer’s market this time of year. If you love this smoky grilled okra as much as I do, you may even want to try growing it yourself next year!
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Easy Recipe for Grilled Okra
Okra has a bit of a reputation for being slimy, and to be fair, that’s not entirely undeserved. But there are a couple of easy tricks to help reduce the slime factor. Cooking it over high heat helps a lot, and so does adding something acidic, like we do in our stewed tomatoes and okra recipe.
In this grilled version, I use both tips: a soak in white vinegar before the okra hits the hot, dry grill. That vinegar prep makes a big difference and helps the texture stay nice and crisp-tender instead of slippery. Then I keep the seasonings simple, using salt, pepper, smoked paprika, and garlic powder, allowing the okra and smoky grill flavor to speak for themselves. Grilled okra is seriously summer on a plate, and I’m alllll about it.
Grilled Okra
Servings 6 servings (about 3oz per person)Ingredients
- 1 lb. fresh okra ($4.23)
- ½ cup white vinegar ($0.20)
- 1 Tbsp vegetable oil ($0.19)
- 1 tsp salt ($0.01)
- 1 tsp black pepper (freshly cracked, $0.10)
- ¼ tsp smoked paprika ($0.05)
- ¼ tsp garlic powder ($0.03)
Instructions
- Gather ingredients and preheat grill. Wash okra with a vegetable brush or clean washcloth to remove any dirt or fuzz.
- Pat dry and place in a large ziplock bag. Toss with vinegar and let it soak for 30 minutes. I like to use a ziplock because I just shake the bag whenever I walk past it in the kitchen to make sure every inch of okra sits in the vinegar for a bit. You could also put it in a mixing bowl and stir.
- After 30 minutes, drain and rinse the okra and pat dry.
- In a mixing bowl, toss okra with oil and spices.
- Grill 5-6 minutes per side until you see some charring and okra has softened.
- Flip and grill for an additional 5-6 minutes.
- Serve with grilled lemons, aioli, or eat as-is!
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Equipment
- Ziplock Bag , or Mixing Bowl
- Mixing bowl
- Grill
Nutrition
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Prep the okra: Gather the ingredients and preheat your grill. Wash 1 lb. of fresh okra using a vegetable brush or a clean washcloth. Be sure to remove all dirt and fuzz.
Soak the okra: Dry the okra well and then place it into a large Ziplock bag. Pour ½ cup white vinegar into the bag with the okra, seal the bag, and give it a shake. Let the okra soak in the vinegar for 30 minutes before grilling.
I like to use a bag because I just shake the bag whenever I walk past it in the kitchen to make sure every inch of okra sits in the vinegar for a bit. You could also put it in a mixing bowl and stir.
Season the okra: Once the okra has soaked for 30 minutes, drain the vinegar and rinse it well. Pat the okra dry and add it to a mixing bowl. Toss the okra with 1 Tbsp vegetable oil, 1 tsp salt, 1 tsp black pepper, ¼ tsp smoked paprika, and ¼ tsp garlic powder.
Grill the okra: Place the okra onto your preheated grill. Grill on one side for 5-6 minutes, until the okra softens and you see some charring.
Flip the okra and grill on the other side for another 5-6 minutes. Once it’s nicely charred and softened, it’s done! Serve with anything you love, but I recommend grilled lemons and some aioli for dipping. Enjoy.
Recipe Success Tips & Suggestions
- Cooking the okra on a dry grill helps combat the natural sliminess associated with okra when it’s boiled or simmered in liquid. Grilling exposes it to high, direct heat, which quickly evaporates surface moisture and helps reduce the mucilage (the slick stuff inside okra that turns some folks off). That, paired with a soak in vinegar, makes a big difference. I really don’t recommend skipping that step if you’re aiming for the best texture.
- Don’t have a grill? You can absolutely use a stovetop grill pan over medium-high heat instead!
- I look for firm, unblemished pods with a nice bright green color at the store or farmers market. That usually means they’re fresh and will cook up nicely on the grill.
- Use skewers to make them easier to flip! This is optional, but you can thread a few pods horizontally onto one or two skewers to keep them steady and make turning them on the grill quick and easy. If you’re using wooden skewers, be sure to soak them in water for 30 minutes (while the okra soaks in the vinegar) before grilling.
Serving Suggestions
I highly recommend throwing some lemon slices on the grill with your okra! They get beautifully charred and add a nice brightness. Serve the grilled okra and lemons with a side of aioli for dipping. I’d also add some grilled shrimp for a simple summer dinner that feels a little fancy without much effort. But really, any dipping sauce you enjoy will work here. I also think this recipe would work well as part of a larger grilled veggie platter, or as a side for black bean burgers or pulled pork, and a pasta salad at your next BBQ.
Storage Instructions
Any leftover grilled okra should be cooled and stored in an airtight container for up to 3 days in the fridge. Reheat it on the grill, on the stovetop, or in the air fryer until heated through.
