Barbecued Okra

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I made this for a cookout on Sunday and everyone LOVED it including my fiance who normally hates slimy okra. I just sprinkled some olive oil and Old Bay Seasoning and salt & pepper on, skewered, and grilled 2-4 minutes on both sides. Not slimy, not mushy just delicious!

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I suggest you skewer your okras onto a couple of skewers to form somewhat of a "raft". It is much easier to handle on the grill.

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This is even better than fried okra and so much better for you and less messy. I have made it three different ways now and tossing it with Tony Cachere's Creole Seasoning is the best. The recipe included is fabulous too, but to take to an even easier level, shake on some Tony's.

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Really tasty and easy to make.
Used half regular paprika and half smoked Spanish paprika.
Didn't bother with the bowl to butter the okra. Just put them on double skewers and brushed them with a butter/oil mix. I then sprinkled on the seasoning items which I had run through a coffee mill to grind all the spices.
Made the recipe with all ingredients called for and as said, it was delicious. There was a slight amount of ribbing inside the okra pods but I did not find that objectionable. This is also a much healthier way of eating them than batter and deep frying.
Jim in So Calif

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So as it turns out, cooking while looking after a toddler is not the best thing to do. After a cursory glance at the recipe, I could have sworn it called for ground cardamom. So that is what I added; omitting the celery seed, because it's sometimes a pain in the butt to pack up and go to the store. Anyway, this turned out DELICIOUS!!! I served it with a red zin. The wine brought out the smoky flavors and other complexities of this dish. I never really liked okra before but my husband and I couldn't eat enough of it tonight. Thanks for a great recipe!!

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These were so easy to prepare and probably the best tasting okra I have ever had. The skewers definitely helped. I didn't have celery seed or coriander but it still tasted fabulous! I plan on making them next week for relatives.

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I've never good okra before, and never really tried eating it more than once or twice, mostly out of fear of it not tasting all that great. I'm not big on frying foods, so I was looking for a good recipe for okra that did not involve frying. This was easy and good and took away all of the fear I had of okra. I would definitely make this again.

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Great taste and texture. Will cut down on the spice a bit next time; less Cayenne pepper.

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Move over gumbo, so-long deep fat fryer, there's a new way to cook okra! This is by far the best okra recipe ever! So quick, easy, and tasty without the messy frying or the unpleasant slimy texture. Definitely use the skewers...next time I will use double skewers to keep the okra from slipping around. The flavor combo of the spices and the slightly crunchy texture makes this appealing to everyone, even for those who really dislike okra. I used the olive oil and left out the cayenne (my family isn't into spicy and it was fabulous!! Not sure I will ever make okra any other way!!

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The freshness of the okra comes through and the flavors are so wonderful! Even those that don't usually like okra tried it and really liked it, went back for more. If all you've ever eaten is fried or slimy okra, this is the best, try it. I used olive oil as I love using it and although I didn't have a couple of the spices (celery seed & coriander the flavors were yummy. A keeper for sure.