If you've never tried grilled okra, now is the time when okra is in the grocery stores and at the farmers' markets. Although my favorite way to enjoy okra has always been sliced, dusted with seasoned cornmeal and fried, and Sweet Harold loves stewed okra with tomatoes, I wanted to try some on the grill. The result? No slimy okra! These were tasty little pods with a great charred flavor. Next time, I'll whip up a dipping sauce to go alongside.
The amount of okra needed for this recipe is however much you want to grill!
Wash okra, pat dry, and place in a bowl. Drizzle with olive oil and then thread onto skewers.
Prepare your gas or charcoal grill and place the okra skewers on the grates. When okra becomes bright green, carefully turn the skewers over and char the other side of the pods.
When okra becomes knife tip tender, (carefully insert the tip of a knife into one of the pods; if it goes in easily, it's ready) remove from the grill and let the skewers cool slightly.
Remove okra from skewers onto a plate or bowl and season with sea salt. Serve immediately.
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I haven't grilled it, but I roast it all the time. Next time the hubby fires up the grill if I have some, we will try it that way.
ReplyDeletePlease do and let me know how y'all liked it that way!
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