Monday, June 20, 2011

Grilled Okra

Here is another simple recipe to enjoy this summer. Looking at my past few recipe posts, they all have been simple and quick dishes. I guess that is what summer is about. Enjoying fresh produce and finding quick ways to prepare them so that you can run outside and enjoy the sun.

Grilled Okra
Adapted from

Whole Okra Pods - rinsed well with stems trimmed short
Cajun seasoning
Olive Oil

Soak wood skewers overnight or at least for 3 hours. This will prevent the skewers from burning. Pour some olive oil in a bowl and roll each okra pod in the olive oil. Pierce the okra pods near the stem and put on as many as possible. Don't crowd the pods so that the sides can get a bit of char on them too.

Season with as much Cajun seasoning as you or your guests can bear. I have some friends who are very sensitive to spices so I was conservative with it. I placed the skewers on a medium hot grill and let them cook for about 8-10 minutes on each side. Use a spatula to help you flip the skewers. After they cook for a bit, the flesh of the okra pulls away from the skewers so they end up hanging loosely on it. A spatula will help you flip all of them at once. Some of the skewers sat on a part of the grill that was not too hot and so I had them sit in for a bit longer.

After taking them off the grill, sprinkle with salt and allow to cool before eating.

These little pods are great appetizers. Most people are not okra fans because of how slimy they can get but the sliminess seems to dry out on the grill. What you end up with are slightly spicy, salty, delicious okra pods that have a slight char to them.

Okra can vary from $1.99 a lb to $5.99 a lb (and should be even cheaper soon as the weather gets warmer and they come into season.) It is such a light, almost weightless vegetable that even at $5.99 a lb, you can get a small bag full for well under $5.

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