I do not like okra. Yuck! Heck no, I will not eat that okra. It’s slimy and weird.
Then a client of mine graciously gifted me some fresh veggies from her garden and it the basket of vegetables was a bunch of okra. Well, now what?
So, in summer fashion, Hubby and I tried our hand at grilling these bad boys up. Turns out, they are not slimy any more! not when ya grill ’em up! Sprinkled with cayenne pepper, parmesan cheese, and fresh lemon juice, this okra is light and fresh and not at all slimy.
I skewered the okra with two skewers, drizzled them with olive oil and a bit of cracked pepper.
Hubby placed them on the grill with the rest of our meal.
We checked on the okra every minute or so. We were worried about burning the okra. Turns out, we didn’t need to worry. They actually took a bit longer to cook than we thought.
The okra’s skin should be a nice brown color, almost looking caramelized from the char and the oil.
- 1/2 pound okra
- a drizzle of olive oil
- pinch of cracked pepper
- pinch of parmesan
- pinch of cayenne pepper
- juice of 1/4 lemon
- Skewer the okra (if using wooden skewers, soak them in water for 15-30 minutes)
- Drizzle the okra with the olive oil and then sprinkle with cracked pepper.
- Grill on medium-high heat on each side until the okra's skin is golden brown. Make sure you cook it enough so that the okra is tender!
- Take off the grill and immediately sprinkled with parmesan cheese and cayenne pepper, squeeze the lemon juice on, and enjoy it messy!
We have tried grilling okra in the past and the okra turned out very woody and dry. We are copping it up to a bad batch of okra. Just be sure that you cook the okra enough! That way you avoid our mistake.