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Grilled Okra


Grilled Okra

Grilled Okra

Photo © Molly Watson

The quick, hot heat of the grill keep the slime-factor to a minimum while the charred bits highlight okra's essential grassy flavor. If you've never tried okra, this is an easy, delicious way to give it a whirl. If you're an okra-phile, this is a new way to love it.

This recipe is easily doubled, tripled, or quadrupled. It's more a method than a recipe, so feel free to play around with it. Grilled okra tastes great at room temperature and makes a tempting addition to a dinner buffet or backyard barbeque.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 servings


  • 1 pound okra
  • 1 Tablespoon grapeseed or olive oil
  • Salt
  • Lemon juice (optional)


  1. Prepare a gas or charcoal grill for high heat (you can hold your hand an inch above the cooking grate for just 1 to 2 seconds).
  2. Trim stems off the okra pods. Toss the okra with the oil to coat thoroughly. Place the okra on the grill, cover, and cook until the okra's green color* heightens and grill marks or charred edges appear, 4 to 5 minutes. Turn the okra, cover, and cook until tender, about 5 more minutes.
  3. Remove the okra from the grill. Sprinkle with salt and lemon juice, if you like. Serve hot or at room temperature.

Makes 4 servings Grilled Okra.

*Or, in the case of purple okra, the purple color deepens!

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