Grilled Okra With Spiced Sprinkle Recipes

EASY GRILLED OKRA

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees).
• Mix the okra with the olive oil.
• Place the okra directly on the grates. Grill 4 to 5 minutes per side (10 minutes total), until lightly charred. Sprinkle with the kosher salt and squeeze with the juice from the lemon wedges.

SPICY GRILLED OKRA

Steps:

• In a large bowl, combine okra and olive oil, tossing to coat. Add spices and continue to toss, until okra is evenly coated.
• Arrange okra in a single layer on a fish basket or skewer on a stick.
• Grill over medium high heat for 3 minutes with the cover closed. Flip and grill an additional 3 minutes, or until okra is slightly charred and soft in the center.

GRILLED OKRA

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Roll the okra in the melted butter and then in the cajun seasoning. Grill the okra until charred, about 2 minutes per side.

LEMONY GRILLED OKRA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Toss okra with olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper in a bowl.
• Grill okra on the preheated grill until 1 side is bright green with visible grill marks, about 5 minutes. Turn okra, cover grill, and cook until tender, about 5 minutes.
• Transfer okra to a serving bowl; sprinkle with lemon juice, rosemary, and thyme.

GRILLED OKRA WITH SPICED SPRINKLE

Steps:

• For the barbecue spice blend: Mix all the spices together.
• For the grilled okra: Prepare a charcoal grill for direct grilling over hot coals, or heat a gas grill or grill pan to high.
• Toss the okra pods with just enough oil to slick them. Grill them, turning occasionally, until grill marks appear and the okra turns a shade darker, about 5 minutes. Immediately sprinkle with salt and the spice blend to coat. Serve hot, warm, or at room temperature.

GRILLED OKRA

Steps:

• Gather the ingredients.
• Prepare a gas or charcoal grill for high heat; You should be able to hold your hand about an inch above the cooking grate for just 1 to 2 seconds before pulling it away from the intensity of the heat.
• While the grill heats, trim off and discard the stems from the okra pods .
• Put the okra in a large bowl or on a rimmed baking sheet or roasting pan. Drizzle it with the oil and toss to thoroughly coat the okra with the oil.
• Place the okra on the grill (being careful that smaller pods are placed so they run perpendicular to the cooking grate so they don't fall through). Close the grill cover and cook until the okra's green color heightens and grill marks or charred edges appear about 4 to 5 minutes. If you are using purple okra, cook until the purple color deepens.
• Use tongs to turn the okra pods over, cover, and cook until they're charred or browned on the other side and tender to the bite, about 5 more minutes.
• Remove the okra from the grill. Sprinkle it with salt and spritz it with lemon juice , if you like. Serve grilled okra hot or at room temperature and enjoy!

GRILLED OKRA WITH CAJUN RéMOULADE

Steps:

• Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
• Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
• Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
• Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
• Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.

GRILLED EGGPLANT WITH YOGURT-MINT SAUCE

Steps:

• Mix first 5 ingredients in medium bowl; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Rub eggplant rounds on both sides with sesame oil. Sprinkle with coriander, salt, and pepper. Grill until slightly charred, about 6 minutes per side.
• Arrange eggplant rounds on platter. Serve with yogurt-mint sauce.

GRILLED SPICED OKRA RECIPE - (4.3/5)

Steps:

• Place yogurt in a small bowl and grate garlic clove with microplane into bowl. Add lemon zest and salt. Stir to combine. Cover and refrigerate until ready to use. If using charcoal grill, place mix of natural charcoal and pecan, apple, or hickory wood onto bottom grate and light. Let flames flare up and die down, about 20 minutes. If using gas grill, heat to medium-high. Wash okra and place on towel to dry. Arrange okra pods side by side on work surface with all tips facing same direction. Holding pods in place with one hand, thread skewer about ½-inch from top of each, leaving at least an inch or two on either side of skewer. Thread a second skewer about ½-inch from bottom of each pod. Repeat with more skewers until all pods are secured. Brush okra "ladders" on both sides with peanut oil; sprinkle evenly with kosher salt and place on hot grill. Grill until pods begin to brown, about 2-3 minutes; flip and grill on other side. Transfer to platter and remove skewers. Squeeze fresh lemon over okra pods, then dust with cumin and chile flakes. To serve as vegetable side, layer yogurt, okra, peanuts, and fresh mint onto plate or platter. To serve as an appetizer, leave yogurt in a bowl and top with peanuts and fresh mint. Place okra around bowl and serve.