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Grilled Okra
Grilled Okra
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Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
48 minutes
Grilled okra: Smoky, tender, and not slimy. Perfect as a side or with dipping sauce.
Ingredients:
  • For the optional tahini garlic dipping sauce
  • 1/4 cup tahini, stirred
  • 1 clove garlic, finely grated
  • 2 tablespoons fresh lemon juice
  • 1 to 3 tablespoons warm water, as needed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper, or to taste
  • For the grilled okra
  • 1 pound okra
  • 1 tablespoon canola or vegetable oil, plus more for oiling the grates
  • 1/4 teaspoon kosher salt, or to taste
Instructions:
  • For bamboo skewers, submerge them in a shallow dish filled with cool water and let sit for 30 minutes. Then, preheat the grill to a high heat of around 450°F, ensuring the grates are clean if necessary.
  • Prepare the dipping sauce (optional): Whisk together tahini, garlic, lemon juice, 1 tablespoon warm water, salt, and cayenne in a small bowl. Gradually add warm water, a teaspoon at a time, whisking constantly until you achieve a sour cream-like consistency. Set aside.
  • Prepare the okra by trimming any brown ends from the stems of the pods. In a large mixing bowl, coat the okra with oil. Thread the okra pods onto 2 skewers, spacing them out and leaving 2 inches bare on each end for easy flipping. Repeat with the remaining okra pods. Drain the soaked skewers before using.
  • Prepare the grill by oiling the grates with a paper towel folded into a square and moistened with oil. Place the okra skewers on the grill, close the lid, and cook until they are bright green with grill marks, usually within 3 to 5 minutes. Check after 2 minutes, then as needed.
  • Carefully flip the skewers with tongs or a spatula, close the lid, and continue grilling. Check after 2 minutes and every minute after until the okra is tender and grilled on both sides.
  • Carefully take the grilled okra off the skewers, making sure not to tilt them too much to prevent the okra from falling off. Sprinkle with salt and remove the skewers once cooled. Serve with dipping sauce. Best served warm, but also delicious at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a toaster oven before enjoying. If you enjoyed the recipe, please leave a review below!

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