This Spicy Grilled Okra recipe is a super easy and delicious way to serve okra up.
With fall right around the corner in the air, the farmer’s markets start to look different for the late summer, new early fall season. I did find fresh okra, which is a treat. It was a hot end of a summer day, and thought it would be great to grill the okra.
When buying fresh okra, look for firm, brightly colored pods under four to 5 inches long. Longer okra can be tough and fibrous.
My husband looked at me and said, “grilled okra”? I said, trust me, you know it will be tasty. As I did some research, grilling helps the slime factor that many people are leery about. The end product of spicy grilled okra comes out crunchy, creamy, and delicious.
Now, what would make it spicy? Okra is used in so many cultures that the spices you choose can vary greatly. First, make sure you wash and dry the okra, remember, pat it dry, then toss with the olive oil, making sure the okra is completely coated.
Now, add the spices. First, start with the smoked paprika* adds a smokey flavor, which enhances the grilling process. Toss with the remaining spices, and you are ready for the grill.
You can arrange the okra in a single layer on the grill, use a grill basket, or add them on a skewer. Grilling over high heat gets the okra nice and charred. The seeds inside have a nice pop when you bite into them.
Aioli
Serve the spicy grilled okra has an appetizer with chipotle aioli. Here are a few suggestions for the best store-bought brands. In my opinion the best ones are: Terrapin Ridge Farms Chipotle Aioli and Stonewall Kitchens Chipotle Aioli.
I have tested them both and give the thumbs up for both!
They also can be served as a side for any grilled meats from the grill to round out your dinner! Enjoy.
Here are the links to items I love for this recipe:
Terrapin Ridge Farms Chipotle Aioli
Stonewall Kitchens Chipotle Aioli
O Meyer Lemon Olive Oil
Chiquilin Smoked Paprika
Spicy Grilled Okra
Ingredients
- 2 Lbs. Fresh Okra
- 2 TBSP. Extra-Virgin Olive Oil or Meyer Lemon Infused Olive Oil
- 1 tsp. Kosher Salt
- 1 tsp. Smoked Paprika
- 1/2 tsp. Garlic – peeled and diced
- 1/3 tsp. Ground Cumin
- Fresh Lemon to squeeze – at service
Instructions
- Wash and dry the okra and pat the okra dry, then toss with the olive oil, making sure the okra is completely coated.
- Add the smoked paprika and then mix in the remaining spices, and you are ready for the grill.
- You can arrange the okra in a single layer on the grill, use a grill basket, or add them on a skewer. Grilling over high heat gets the okra nice and charred, about 10 minutes. The seeds inside have a nice pop when you bite into them.